“The Great Mash-Up”-Tempeh, Artichoke Hearts, Brussel Sprouts and Kale Tossed in Dijon Dressing with Roasted Kabocha Squash Mash – See more at: http://delishyourdish.com/post/1592559060/the-great-mash-up-tempeh-artichoke-hearts#sthash.MYVFlsAm.dpuf
(from AkkadiaThing’s recipe box)
Source: http://delishyourdish.com/post/1592559060/the-great-mash-up-tempeh-artichoke-hearts
Prep time: 10 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Dinner
Ingredients
- For Tempeh/Veggies:
- 1/3 Block of Tempeh (cubed)
- 5 Large Brussel Sprouts (steamed, halved and de-stemmed)
- 1 Cup Artichoke Hearts (I used the frozen Trader Joe’s kind)
- 1 Cup Steamed Kale
- 1 Rounded Tbsp. Whole Grain Dijon Mustard
- 1 Large Garlic Clove (minced)
- 1/4 Cup Red Wine Vinegar
- Salt/Pepper To Taste
- For Kabocha Squash Mash:
- 1/2 Small Kabocha Squash (eeded)
- 3 Tbsp. Coconut Milk
- Cumin/Cayenne/Curry Powder (to taste)
- Olive Oil
Directions
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Heat oven to 400 degrees.
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Place the kabocha squash in a roasting pan with 1/2” of water. The squash should be facing skin side up. Rub the outside of the squash with olive oil. Place the pan in the oven for 35-40 minutes. When you remove the squash from the oven, the squash should scoop out easily. Scoop the squash into a bowl, then add the coconut milk and seasonings to taste. Cover with plastic wrap to keep warm and set aside.
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Meanwhile, lightly oil a pan and heat on medium. Toss the cubed tempeh into the pan and crisp the tempeh slightly. Remove from pan and set aside.
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Then in a small bowl, combine the dijon mustard, vinegar, garlic and salt/pepper. Stir until well incorporated. Toss the veggies (except kale) and tempeh into dressing.
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Lightly grease the pan and heat on medium. Toss in the veggies and tempeh. Add more vinegar if needed. Add the kale at the end, be sure not to over cook it. Serve alongside the kabocha squash.