Tangy, complex flavors meld together in this cozy and comforting main dish.
- 2, 8 ounce packages tempeh, cut in half
- 10–12 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
- 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.
- 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.
- 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.
- Meanwhile, steam up a batch of brown rice and steam or sauté the greens.
- Serve the tempeh over the rice and greens; garnish with parsley and orange slices, if desired.