Tempeh is the result of a process of fermentation of yellow soya beans. Very important in the vegan cuisine, tempeh is a healthy and proteic food which can well substitute meat, specially when served together with sauces, vegetables and dips. In this case, I am suggesting a recipe which mimics more than vaguely a classic Italian dish, stew with artichokes.
- 300 gr tempeh
- 2 large artichokes
- 1 white onion, thinly sliced
- 3 tbsp extravirgin olive oil
- 1 lemon
- 2 tbsp soya sauce
- 1 tbsp parsley, chopped
- 1/2 tsp chilli powder
Clean and trim the artichokes (if you are wondering how, look at this good video tutorial https://www.finecooking.com/article/how-to-trim-artichokes), halve and reduce to thin slices, in the meantime keeping them in cold water acidulated with the lemon juice so that they don’t turn black.
Let the onion simmer with 2 tbsp extravirgin olive oil and a little water until white but tender, add the artichokes, cover the pan and cook for 10 minutes, then remove the lid and brown off.
Add the parsley and salt to taste. Cube the tempeh and marinate with the soya sauce and chilli powder for 10 minutes.
Sautée the tempeh in a clean pan with 1 tbsp extravirgin olive oil, mix with the artichokes and serve hot.