by nomeatbarefeet

This recipe is from Isa over at Post Punk Kitchen. It is another one of our favorite go-to recipes. It is also just as delicious the day after. Not everyone loves the taste of tempeh. But this recipe is one of the best ways to eat it!


  • 8 oz orzo
  • For the tempeh: steam the tempeh ahead of time to get rid of any bitterness. To do this, place some water in a sauce pan. Break the tempeh into small pieces and put it over the water (you can use a basket or colander). Let the tempeh steam for 10 minutes or so.
  • 8 oz tempeh
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried coriander
  • 1 tablespoon soy sauce
  • For the sauce:
  • 2 teaspoons olive oil
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup sundried tomatoes (use the dry ones and hydrate them in water for about 10 minutes or so)
  • 1/2 teaspoon dried rosemary
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • Fresh black pepper
  • 1 cup vegetable broth
  • Nutritional yeast (however much you want to chuck in…we love lots of it)
  • 3 cups of greens

The How To:
Start the water for the orzo. Cook according to the specifications. Drain and then set aside.

After you steam the tempeh, add the olive oil to the same pan and sauté for 5-10 minutes. Add the soy sauce and the coriander. Sauté for a few more minutes until the seasoning is heated through. Then set aside.

I cook the sauce in the same large pot as the orzo. Just make sure that the pot is cleaned of any orzo sticking to the sides of the pot.

Heat the olive oil over medium or medium-low heat. Once it is heated up add the red onion. Sauté for the 5 minutes. Then add the garlic and sauté for another couple minutes. Add the tomatoes, the rosemary, and the wine and raise the heat until it begins to simmer. Simmer until the mixtures reduces by about half. Reduce the heat and add the broth and greens. Cook until heated through. Add the orzo, tempeh, salt and pepper, and the nooch. Heat everything through. If the Orzilla looks too dry, add more water or more broth.

(I like to use as few pots as possible, which is why I sauté the tempeh in the same pot that I steam it in; it is also why I cook the orzo first and then set it aside to use the same large pot to cook the rest of the dish. But you can figure out which ever works best for you, especially if you have more time to put the dish together.)

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