Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going right away.

I heart stir-frys. And it looks like you didn’t sneak any chicken broth this time.

Chris says:

Totally vegetarian, this one. How do you like the tempeh?

Lisa says:

It’s certainly better than seitan… I didn’t like that stuff at all. I think I like tofu the best though…hey, this tempeh has more calories!!!

Chris says:

You’re not going to have a tempeh tantrum, are you? It might have more calories, but it’s also less processed than tofu.

Lisa says:

No, I’m just sayin’.

Chris says:

I wonder how popular this stuff is in Tempe, Arizona.

Lisa says:

Do you really? Come on.

Chris says:

No, I’m just sayin’.

Broccoli and Tempeh Rice Bowl
2 tbsp soy sauce
1 tbsp Mirin
2 tbsp miso
1 tsp sesame oil
1/4 tsp cornstarch
2 tsp olive oil
1 tbsp finely chopped ginger
2 tsp chopped lemongrass
2 cloves garlic, minced
1 package tempeh, cut into 1/4″ strips
1 head of broccoli, cut into florets
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/4 cup snow peas
1/4 cup green onions, cut 1/4″ wide
2 tsp black sesame seeds
1/4 tsp sea salt
2 cups hot, cooked brown rice

In a small bowl, combine the soy sauce, mirin, miso, sesame oil, and cornstarch. Whisk until well blended and set aside.
Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and lemongrass and saute for 1 minute or until it just starts to brown. Add the tempeh and saute for 2 minutes, then add teh broccoli, peppers, and snow peas and saute for an additional 2 minutes. Add the reserved marinade and cook for 1 minute, until sauce thickens a bit. Remove from the heat and stir in green onions, sesame seeds, and salt. Serve over rice.

2-3 Servings

This recipe comes from the Washington Local and Seasonal Cookbook, a great find that features, oddly enough, recipes that are appropriate for the current season, and ingredients that are readily available in Washington state. As a former Brussels sprouts hater, I can pretty much guarantee that if I hadn’t already been won over by the two other recipes featured on this site, this one would have done the job. Because, really, doesn’t crispy pancetta make everything taste better?

Chris says:

Remember I used to hate Brussels sprouts?

Lisa says:

Yep — and now a third brussels sprouts recipe from a brussels sprouts hater…

Chris says:

Well, I still hate saying “Brussels Sprouts”. The “s” in Brussels followed by the “s” in sprouts bothers me.

Lisa says:

Well, no one says it that way, so who cares?

Chris says:

Good point.

Lisa says:

This pancetta is really tasty.

Chris says:

And crispy! I can totally see why someone would want to be a bacontarian — I could totally only eat vegetables, as long as they were suplemented with the occasional bit of pork fat.

Brussels Sprouts with Pancetta and Pine Nuts
1 lb Brussels sprouts
3 oz pancetta, diced
olive oil
sea salt
pepper
1/4 pine nuts, toasted in dry skillet until golden brown

Preheat oven to 400F. Slice Brussels sprouts in half lengthwise, and remove any wilted outer leaves. Toss in a bowl and mix with a splash of olive oil, pancetta, salt, and pepper. Spread in an even layer on a baking sheet and bake for 20-30 minutes until the pancetta is crispy, stirring the brussels sprouts occasionally so they cook evenly. Toss with pinenuts and another splash of olive oil, if desired.

3 Servings