This vegan meal from Alice Hart’s “Vegetarian 101” and Timothy Pakron’s “Mississippi Vegan” includes three unique flavor profiles – Tamarind, Tempeh, and Brussels Sprouts. Tamarind is strong and sour, and is often used as a flavoring for chutnies and curries; it’s also a common ingredient in Worcestershire sauce. Tempeh is made from fermented whole soybeans which are bound into a cake-like form; it’s firm with an earthy flavor. To amp up the veggie ratio, we prepared a side of Pakron’s on-theme Asian-inspired Brussels sprouts.
Tamarind Tempeh and Rice Noodles with Sesame Roasted Brussels Sprouts
- 1 1/3 cups tempeh sliced 3/4 inch thick
- 1 1/2 inch fresh ginger finely chopped
- 1 small orange zest finely grated and juice
- 2 tbsp honey
- 1-2 tbsp tamarind paste
- 2 tbsp gluten-free soy sauce
- 2 cups rice noodles
- toasted sesame oil
- 2 tbsp peanut oil
- 1 jalapeno or green chili deseeded and finely chopped
- 2 cups Napa Cabbage Shredded
- 1 cup broccoli rabe chopped shredded
- 2-3 green onions finely chopped
- 1 lb Brussels sprouts cleaned, trimmed, and quartered
- 1 tbsp extra virgin olive oil
- 1 tbsp raw sesame seeds
- 1 tbsp nutritional yeast
- 1 tsp rice vinegar
- 1 tsp fresh lemon juice
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 tsp toasted sesame oil
- Mix half of the chopped ginger with all of the orange zest, honey, tamarind, and 1 tablespoon of soy sauce. Coat the slices of tempeh set aside to marinade for up to 30 minutes.
- Preheat your oven to 500 degrees F and line a large baking sheet with parchment paper.
- Toss the Brussels sprouts in a large bowl with the oil, sesame seeds, nutritional yeast, vinegar, lemon juice, Kosher salt, and freshly ground black pepper. Once combined, spread evenly onto the prepared baking sheet.
- Roast the sprouts 15 to 20 minutes, until the edges are browned and crispy.
- Cook the rice noodles according to the package instructions. Run under cold water and toss with just a splash of sesame oil to prevent sticking. Set aside.
- Heat 1 tablespoon of the peanut oil in a large frying pan and add the tempeh once the oil is very hot (nearly smoking). Stir-fry the slices for a few minutes on all sides, until browned. Remove from the pan.
- Add the remaining peanut oil to the pan along with the rest of the ginger and the chili. Stir on the heat for a minute and then add the cabbage and broccoli rabe. Return the tempeh to the pan and pour in the fresh orange juice, tossing until the greens wilt.
- Add the rice noodles and toss. Once combined, dish out servings along with the roasted Brussels sprouts, adding a few drops of toasted sesame oil to the each plate along with a healthy sprinkle of green onion.