Smoky Spiced Tempeh and Quinoa Salad

Good food is good food, no matter the amount of animal protein it contains. Although I'm most certainly not a vegan or vegetarian, most of my meals fall under one of those categories. I'm not a fan of faux meat products, but appreciate soy products for exactly what they are and am game when tingredients like tempeh appear in a recipe. Partnering with super food quinoa, this probably could only sound more like a vegan hippie recipe if nutritional yeast was in the name, but I still couldn't get enough of it.

Tempeh and quinoa are nutritious, though fairly neutral ingredients, and this expertly curated spice blend is why the salad is so delicious. I doubt I would be able to re-create spice list just from taste, but I do know that each bite is packed with smoky, spicy, and savory notes that keep me shoveling this versatile salad into my face. Spread on bread or into a tortilla or pita it makes for a fine sandwich, a delightful salad atop greens, and a delicious spread for crackers, as the source recipe suggests. My first inclination after making it, however, was none of these options. While portioning into lunch-size servings, I realized that texture makes it perfectly suited for a "veggie" burger, so I formed a patty and threw it into a hot pan straight away. It would have been delicious with just a smear of Dijon and some greens, but I couldn't resist melting some raw cheddar over the top (to the horror of vegans everywhere).

What this salad lacks in beauty, it makes up for in flavor, and it is a great opportunity to turn people around on a couple of ingredients that often give pause. But even if you're not ready to take the plunge with tempeh and quinoa, you've still got the perfect new spice mix to try out in a batch of veggie burgers or tuna salad.

Smoky Spiced Tempeh and Quinoa Salad
adapted from The Kitchn
makes about 2 cups

8 ounces tempeh
1 cup cooked and cooled quinoa
2 tablespoons regular or vegan mayonnaise
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Small dash of ground cloves
Small dash of ground cinnamon

1. Cut the tempeh into 1-inch chunks (no need to be precise). Fill a saucepan with an inch or two of water and place a steamer basket inside. Cover and bring to a boil over high heat. Place the tempeh in the basket, cover, and reduce heat to medium. Steam for 15 minutes, remove tempeh, and let cool.

2. Place the tempeh in a food processor and pulse until crumbly. Add the remaining ingredients and pulse until the mixture comes together. Taste and adjust seasonings, if desired. (Alternatively, you can crumble the tempeh and mix in the other ingredients by hand.)

3. Serve with a green salad, as a taco filling, or as a spread for sandwiches or crackers.

4. Salad may be stored in an airtight container in the refrigerator for up to a week.

Sesame-Honey Tempeh and Quinoa Bowl

I typically choose non-soy protein sources when I eat vegetarian (beans, nuts, cheese, etc.), but every so often I'll make a meal with tofu or tempeh. It's not that I'm anti-soy protein, but all too often soy proteins are pretending to be meat instead of just simply enjoyed for what they are. If you make this recipe expecting it to feel like a dish made with ground meat, you'll be disappointed, but if you're looking for a hearty vegan meal full of bright flavors and satisfying protein, this is just the ticket. (If tempeh really isn't your thing, ground pork or chicken could be substituted for a vaguely larb-like dish.) This recipe gets an even bigger protein boost from quinoa, a trendy grain I've now been eating and adoring for years. Periodically I get into a real quinoa kick and sneak it into every recipe I can, swapping it for all manner of grains and even tossing it on my salads. Here quinoa serves as a traditional grain base, eagerly soaking up a vibrant Asian-inspired dressing, its chewiness the perfect textural contrast to crunchy carrots and firm tempeh. The flavors used here are pretty common and traditional, but they appear frequently in Asian cooking because they are so wonderfully balanced and complementary. If you need to fill up in the healthiest way, this is absolutely the meal for you. Packed with protein, whole grains, and a healthy helping of veggies, this vibrantly flavor bowl has enough fuel for even the most arduous days.

Sesame-Honey Tempeh and Quinoa Bowl
adapted from Eating Well
serves 2

Quinoa and Carrot Slaw
1 cup water
1/2 cup quinoa, rinsed
1 cup grated carrots (1-2 large)
1/4 cup chopped fresh cilantro, plus additional for garnish
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted (see Tip)
1 1/2 teaspoons sesame oil
1 1/2 teaspoons reduced-sodium soy sauce

Sesame-Honey Tempeh
1 tablespoon sesame oil
1 8-ounce package tempeh, crumbled into bite-size pieces
1 1/2 tablespoons honey
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon water
1/2 teaspoon cornstarch

2 tablespoons chopped roasted peanuts, for garnish (optional)
Scallions, for garnish (optional)
Sriracha or other hot sauce, for topping (optional, unless you're me)
Freshly squeezed lime juice (optional)

1. To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 15 minutes. Uncover and let stand.

2. To prepare carrot slaw: Meanwhile, combine carrot, cilantro, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.

3. To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.

4. Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.

5. Divide the quinoa between 2 bowls and top each with half the slaw and half the tempeh mixture. Sprinkle with garnishes and topping of choice.