Portobello And Broccoli Quiche With Tempeh Recipes

PORTABELLA BROCCOLI QUICHE WITH TEMPEH

Steps:

• Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
• Saute in oil until browned.
• Set aside.
• Preheat oven to 375°F.
• Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
• Add this to the tempeh.
• In a separate bowl, whip together the eggs with the yogurt and soymilk.
• Add the tempeh veggie mixture, seasoning with salt, if desired.
• Pour into pie shell.
• Top with grated cheese.
• Lay the red pepper rings over the top and bake for 45 minutes.
• Allow this to cool for about 10 minutes before slicing.

PORTOBELLO AND BROCCOLI QUICHE WITH TEMPEH

Steps:

• Combine tempeh and teriyaki sauce in a shallow dish and set aside to marinade for 30 minutes.
• Heat canola oil in a large skillet over medium heat.
• Add tempeh and cook until golden brown, about 8 minutes.
• Transfer to a bowl and set aside.
• Preheat the oven to 375°F.
• Heat olive oil in a large skillet over medium high heat.
• Add onion, mushrooms, broccoli and basil, and cook until just softened, about 7 minutes.
• Transfer onion mixture to bowl with tempeh and set aside.
• Whisk eggs, yogurt and soy milk together in a medium bowl, then add to tempeh mixture.
• Season with salt and pepper and pour into pie shell.
• Top with cheese and arrange peppers over the top.
• Bake until set, about 45 minutes. Set aside to cool for about 10 minutes, then slice and serve.

SPICY TEMPEH AND BROCCOLI RABE WITH ROTELLE

Steps:

• Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients/.
• Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.
• Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.
• Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan).
• Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.