The walk home from the train was cold, so I didn’t want to venture back out to the store. This is what I came up with after raiding our “pantry.”
- 1 small red onion, chopped
- 1 tablespoon olive oil
- 3 ounces tempeh, crumbled
- 1 14.5 ounce can whole peeled tomatoes
- 2 cups spinach, torn into bite-sized pieces
- sea salt and freshly ground black pepper
- 1 tablespoon dried parsley
- crushed cayenne pepper (to taste)
- pine nuts (for garnish)
- Heat the oil in a frying pan over medium-high heat. Add the onions, and cook until softened and starting to brown.
- Add the tempeh; season with a big pinch of salt and a couple of grinds of pepper. Cook until crispy and brown.
- Add the tomatoes and juices, gently squeezing/tearing the tomatoes to break them up as you add them to the pan. Make sure to scrape the brown bits off of the bottom of the pan. Add the parsley and cayenne, then let that simmer for 5-10 minutes.
- Toss in the spinach and cook until it starts to wilt.
- Add more salt and pepper if needed. Garnish with pine nuts.
(Serves 2-3)
If you’re looking for something with more starch/carbs, this could definitely be served over some gluten-free pasta. (We recommend Tinkyada.) That said, we thought it worked out pretty well as-is.
Looking for More Gluten-Free Vegetarian Recipes?
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I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.
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- More than 200 tasty recipes,
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{ 2 comments… read them below or add one }
Tried this for dinner…..Really awesome, especially with quinoa! Thanks for the recipe!
Heh, thanks for bypassing the horrible picture and giving the recipe a try anyway. I don’t use tempeh a lot, but for something like this, I think the mushroomy flavor is great.