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Oil-free Tempeh, Date, & Olive Marbella

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  • Author: Annie
  • Cook Time: 90
  • Total Time: 1440
  • Yield: 4 1x


Tangy, complex flavors meld together in this cozy and comforting main dish.


  • 2, 8 ounce packages tempeh, cut in half
  • 1012 cloves of garlic, minced
  • 2 Tbsp. dried oregano
  • 1/4 cup red wine vinegar
  • 1/2 cup vegetable broth
  • 1 Tbsp. tamari or liquid aminos
  • 1 Tbsp. water
  • 1/2 cup pitted dates, chopped
  • 1/4 cup green olives, chopped
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup capers with a small amount of juice
  • ground black pepper, to taste
  • 1/2 cup fresh orange juice
  • 1/2 cup dry white wine
  • 10 ounces fresh greens (such as kale and/or spinach)
  • cooked brown rice, enough for 4 servings


  1. Fill a medium-sized saucepan with water and place the tempeh halves so that they are covered with water.  Bring to a boil, lower the heat and simmer the tempeh for 10 minutes.  Remove and drain the tempeh.  Set aside to cool slightly.
  2. In a large baking pan, combine garlic, oregano, red wine vinegar, vegetable broth, tamari, water, dates, olives, capers, and black pepper.  Stir to combine.  Cut the tempeh into small, bite-sized pieces and add to the bowl, stirring to coat the tempeh with the marinade.  Cover and refrigerate for several hours or overnight.
  3. Preheat the oven to 350-degrees F.  Pour the orange juice and white wine into the bowl with the tempeh and marinade.  Bake the tempeh for 60-90 minutes, stirring occasionally.  The tempeh should start to brown at the edges.  Add more vegetable broth if needed – you want a little juice in there.
  4. Meanwhile, steam up a batch of brown rice and steam or sauté the greens.
  5. Serve the tempeh over the rice and greens; garnish with parsley and orange slices, if desired.