Israeli Tempeh

Name: Israeli Tempeh
Ingredients: Olive oil spray; 1/2 medium onion, sliced; One 8-ounce package tempeh (the 5-grain variety, if possible); 1/4 cup tahini; Juice of 1/2 lemon; 3 to 5 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1/2 teaspoon Tabasco or other hot sauce; 1 tablespoon balsamic vinegar; 2 to 4 beets, preferably golden, thickly sliced; 4 to 6 cremini mushrooms, thickly sliced; 2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups)

12 ingredients

19 steps

Ingredients

Olive oil spray
1/2 medium onion, sliced
One 8-ounce package tempeh (the 5-grain variety, if possible)
1/4 cup tahini
Juice of 1/2 lemon
3 to 5 garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon Tabasco or other hot sauce
1 tablespoon balsamic vinegar
2 to 4 beets, preferably golden, thickly sliced
4 to 6 cremini mushrooms, thickly sliced
2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups)

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Scatter the onion in the pot.
4

Lay the tempeh block on top of the onion.
5

In a small bowl, mix the tahini, lemon juice, garlic, parsley, Tabasco, and vinegar.
6

Spoon half of the mixture over the tempeh.
7

Add a layer of beets and dollop with half of the remaining tahini mixture.
8

Arrange the mushrooms in a layer.
9

Top with as much of the spinach as you can fit in the pot and still close the lid with a tight seal.
10

Dollop the rest of the tahini mixture among the leaves.
11

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12

Serve immediately.
13

Calories: 420
14

Protein: 25g
15

Carbohydrates: 34g
16

Fat: 26g
17

Cholesterol:0
18

Sodium: 128mg
19

Fiber: 8g