of Tempeh Bolognese
When I was young, lunch was often a bowl of steaming white rice, some greens, and a crisp, salty slice of fried tempeh.
Since moving to the Netherlands I’ve fallen in love with Indonesian ingredients all over again, mostly since they give me an excuse to head to the Asian market and eavesdrop on other Indonesian expatriates buying instant noodles, tamarind paste, lemongrass, and tempeh.
Tempeh is my new trusty steed in the world of vegetarian East-West fusion, thanks to its meaty bite and chameleon ability to take on a variety of flavours. Here is my latest episode of The Great Tempeh Experiment, served over a bed of dressed-up quinoa (that delightful pseudograin that pops in your mouth like caviar yet packs a hefty protein punch).
TEMPEH BOLOGNESE and QUINOA
serves 4 moderately hungry people
I’m allergic to precise measurements AND I want you to feel empowered to improvise in your kitchen, so don’t be frightened by the loose measuring language below.
1 largish leek
1 yellow onion
2 cloves garlic
1 large carrot, grated
red wine
1 tin peeled whole tomatoes
1 block tempeh, cubed
1 medium-sized courgette
270 grams (about 1.5 cups) quinoa
1 avocado
a good hunk of feta cheese
Dice the leek, onion, and garlic. Saute with the grated carrot over medium heat until soft, then pour a few sloshes of red wine into the pan. Let the wine bubble down for a minute before adding the tomatoes, tempeh, and courgette. Turn down the heat and simmer covered for 10 minutes. Season with salt and fresh black pepper to taste.
Meanwhile, rinse the quinoa, then cook in a pot of boiling water until fluffy. Drain and dress with a thread of olive oil and a few grinds of black pepper. Toss the quinoa with the crumbled feta and cubed avocado.
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While my greatest tempeh success so far has been a fragrant Thai green curry studded with tempeh and butternut squash, this Tempeh Bolognese was delicious. Have any of you been experimenting with tempeh? Let me in on your happy accidents!
Do you get the tempeh from the tokos by the train station? Also, where do you find your quinoa? The AH I go to on Voorstraat has it sometimes, but not consistently, and I haven’t noticed it anywhere else.
The train station ones are the closest by, but there are a few on the Amsterdamsestraatweg that are great, and the Kanaalstraat in Lombok too. I’ve found quinoa at SEM and the Plus on the Voorstraat, the Ekomarkt on the Twijnstraat, and the Groenewinkel on the Zadelstraat.
Thanks for the tips! Hopefully, I’ll remember to look the next time I’m in some of those shops. Every time I walk into the tokos, my mind seems to blank on all the things I keep meaning to look for, except for okra. :)
Yuumm!! I am so gonna try your recipe…Me too, never really measure the ingredients when I cook which leads me to a slightly more elaborate dinner that I was supposed to do in the first place. Cant imagine a life without tempeh and..tofu! Eet ze.
Me neither! (:
“tempeh bacon” burgers. pretty much vege burgers but the slices of tempeh being marinated in a kind of bbq sauceish thing first – eg a mixture of brown sugar, garlic, soy sauce (or sweet soy sauce), ketchup – then pan fried. Make sure the burger contains avocado, and if you like, raspberry jam/jelly. its an interesting but very tasty combo.
That sounds inspired!
woke up at 3 am and remembered the ingredient i had forgotten. vinegar.
Oh Yum!
I.LOVE. TEMPEH!!!!!!! I usually eat large chunk of fried tempeh seasoned with just turmeric powder and salt. Heaven!
I’m going to have to try that!
That’s lekker too :) !! I usually eat it like that as well. Or with coriander and salt and fry it (not too long) eat accompanied with a small bowl sambal ketjap ( sweet soysauce, a small portion of chopped shallots, tiny weeny bit of red peppers anda small amount of lime drops) and rice. Oh I would eat 3 big plates for sure. Guaranteed.
made this tonight for dinner, it was so good!! i never would have even thought of looking for tempeh in the US, but our grocery store actually had it.
Tempe mah raos pisan! I’m so glad the US/Europe is finally catching on. (: So funny how it’s marketed here as upscale vegan fare, when it’s the cheapest protein in Asia!
I’m looking forward to trying Tempeh sometime. I have heard it is a bit of an acquired taste.
It definitely is — I recommend starting out by putting some small cubes in your favorite stew, to ease into it. (:
This looks DELICIOUS!
It was. I think I’m chucking it into the rotation. (:
hmm this looks super yummy, thanks for sharing! :)
Thanks for popping by! (:
Yum, I’m planning my grocery list around this meal :) any chance of you posting the Thai green curry recep? It sounds delish!
I have trouble replicating flashes of genius but I shall try! (:
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