Kärlenken Väntar (polyphonicvegan) wrote in vegancooking,
Kärlenken Väntar

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Wild Rice and Tempeh di YUM

In an attempt to avoid the vegan coconut cream pie in my fridge and consume real food, I made the following tasty distraction:

1/2 wild rice
1 1/2 cups water
1 tablespoon dried rosemary
1/2 tablespoon dried lemon grass
1/2 teaspoon turmeric
2 tablespoon of dried basil
1 tablespoon balsamic vinegar

Boil water, add rice and spices, let simmer for 35-40 minutes or until rice is tender.

While rice is cooking, chop up and marinate tempeh in the following:
1/2 cup soy sauce
1 tablespoon of paprika
2 cloves finely chopped garlic

After the rice has been cooking for about 30 minutes, add the tempeh, stir and continue cooking until desired texture is reached. Serves one hungry vegan with room for a slice of pie.
Tags: tempeh
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