Tempeh Chimichurri with Corn & Brown Rice

by nomeatbarefeet

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photo by moi

Necessity is the mother of delicious food. How so, you might ask? Well: (1) Katie bought a bunch of tempeh for this week; (2) we had a bunch of leftover (but still good) cilantro; and (3) I was on Post Punk Kitchen looking over Isa’s recipes when… I found this little gem. Next thing you know I am blending up a batch of g.d. deliciousness.

This recipe works best if you prepare it in stages—getting the tempeh and the sauce for the marinade ready first, and then letting the tempeh rest in the marinade for as long as you can (at least an hour is best). You can then sit around, go for a run or have a drink, and then get back to finishing the meal.

Isa’s photo from PPK

Ingredients

  • 8 oz tempeh, sliced into 4 thin slabs

For the chimichurri

  • 4 cloves garlic
  • 1 C. loosely packed fresh cilantro
  • 1 C. loosely packed fresh parsley
  • 1 tsp dried oregano
  • 1/4 C. red wine vinegar
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 3/4 C. veg broth

For the additional marinade

  • 1 tablespoon soy sauce (or tamari)
  • 1-2 C. frozen corn
  • 2 C. water
  • 1 C. brown rice

The How To

  1. The first thing to do is to prepare the tempeh. What I do is cut the brick in half and put both halves in a mesh colander to steam for 10 minutes. This takes the bitterness out of the tempeh and it will also help it soak up the marinade.
  2. In the meantime you can make the chimichurri. Blend all of the sauce ingredients (except the soy sauce) until relatively smooth.
  3. Once the tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce. (You should put the soy sauce in the marinade, but not in the finished chimichurri—it is too aggressive and salty.) Reserve the rest of the chumichurri for pouring over the cooked tempeh.
  4. Once the tempeh has cooled a bit slice each half in half lengthwise so that you have four thin slices of tempeh. Place the tempeh on a plate (or a very large bowl) and pour the marinade over it. Rub the marinade into the tempeh. Let sit for at least an hour, flipping once, and rubbing in the marinade again.
  5. Before you start cooking the tempeh start the brown rice. Remember, use a 2:1 ratio (water:rice).
  6. Oil and preheat a large, heavy bottomed pan over medium-high heat. Cook for 4 minutes or so, until lightly browned. Spray with more oil, flip, and cook for 3 more minutes. Add the remaining plate marinade to the pan and cook for 3 to 5 more minutes, flipping occasionally.
  7. When the tempeh is close to being done preheat an oiled pan over medium-high heat and cook the frozen corn until slightly browned. Season lightly with garlic powder, cumin, salt and pepper to taste.
  8. Serve tempeh over the brown rice, drizzled with more fresh chimichurri, then top with the corn.

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