Steamed Vegetables with Tempeh

Steamed Vegetables with Tempeh

This is my absolute favorite recipe using tempeh (Indonesian style cultured soy). Somehow this particular combination of vegetables, seasonings and cooking method do something special with the taste and texture of tempeh.

Cut into bite-sized pieces: broccoli, red cabbage, (or substitute halved Brussels sprouts for these) peeled carrots, peeled beets, (optionally add cubed red potatoes and/or parsnips), peeled yellow onions, cubed tempeh. Proportions are not too important. Steam them all together over pure water until soft enough that a fork easily pierces everything. Turn the vegetables and tempeh out into a large bowl and toss with olive oil and Bragg’s Liquid Aminos (or organic tamari, or Himalayan salt, or no salty anthing) to taste. Optionally, sprinkle with toasted sesame seeds.

Save the bright magenta cooking water to drink. It really is delicious! I am not kidding.