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Val’s Quick and Easy Tempeh with Tzatziki Sauce

Description

Chef Valerie Augustine has cooked when Chef Diane is off. She turned out this tempeh dish in no time at all and you can too. Serve it for lunch or dinner as your protein. And don’t leave out the boiling step with herb-flavored water. This is what gives it an unforgettable taste and texture that belies how easy this dish is to make. You’ll fool everyone.

Ingredients

For Tempeh

3 packages
Lightlife Organic Tempeh (flax flavor)
 
Water (enough to fill a large soup pot about 3/4 full)
2 tablespoons
Dried Basil
2 tablespoons
Dried Rosemary
2 teaspoons
Granulated Garlic
1⁄4 teaspoon
Cinnamon
 
Salt & Pepper (to taste)
2
Lemons
3 tablespoons
Grapeseed Oil
1⁄2
Lime (juiced)
2 tablespoons
Olive Oil
2 cups
Pea Shoots (pitted, removed from skin and sliced)
1
Avocado
3⁄4 cups
Tzatziki Sauce

For Tzatziki

1 cup
Vegan Sour Cream
1 clove
Garlic (minced)
1⁄4
Lemon (juiced)
1
Cucumber (seeded, peeled, and finely chopped or grated)
1 1⁄2 tablespoon
Scallions (chopped)
 
Mint, Dill, or Cilantro (finely chopped (optional))
 
Salt & Pepper (to taste)

Summary

Yield
Triangles