Tahini, or sesame seed butter, is one of the main components of hummus, a middle-eastern chickpea dip that is a staple for many vegetarians and vegans. I bought a huge container of tahini recently for the purpose of making hummus, however there is so much tahini I'm not going to be able to to use it up any time soon! I needed to find another use for the tahini. One of my friends suggested using it to make a sauce for cooked vegetables, so I thought I might try it out. I made a marinade of soy sauce and lime juice for tempeh and then cooked the tempeh with a plethora of vegetables. Since you're supposed to eat every color of the rainbow in vegetables, I thought I might combine them in one dish! So, I have red onion and bell pepper, orange carrots, yellow corn, green beans, and purple cabbage (sorry there's no true blue here...to my knowledge there are no blue vegetables). All of this came together to make Tahini-Lime Tempeh with Rainbow Vegetables.
The sauce was tangy from the lime and buttery from the tahini. Plus, there was the soy sauce flavor, which is pretty my favorite flavor in the whole world (I wish there were soy sauce potato chips!). I cooked the veggies until they were tender-crisp, so they kept their texture. Overall, it was a very satisfying way to use my vat of tahini.
Tahini-Lime Tempeh and Rainbow Vegetables
8 oz tempeh, any variety
For the marinade:
1/8 cup water
1/4 cup soy sauce
juice of 2 large limes
For the rest of the dish:
1/2 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 medium or 2 small carrots, peeled and thinly sliced on the bias
1 cup frozen corn kernels
1 cup whole frozen green beans
1/2 small head of purple cabbage, shredded
salt and pepper, to taste
1 tsp minced fresh ginger
2 cloves garlic, minced
1/4 cup tahini
1/2 tsp ground coriander
4 tsp agave nectar
2 scallions, thinly sliced on the bias, for garnish
non-stick cooking spray
4 servings rice, prepared according to package directions
1. Blend the marinade ingredients together. Cut the tempeh into 3/4" chunks and add to the marinade and let sit at room temperature for 1 hour. Meanwhile, cut up your vegetables.
2. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Drain the tempeh, reserving the marinade, and add the tempeh and saute until they are browned, about 3 minutes. Remove them to the pan and immediately add the first 9 lines of ingredients (through garlic) to the pan and saute about 10 minutes or until the green beans have thawed and the veggies are tender-crisp.
3. Blend the tahini into the reserved marinade and add the coriander and agave. Pour the sauce over the vegetables, stir them to coat and allow the tahini to melt. Add the tempeh chunks back in and fold to combine. Drop the heat to medium-low and simmer 3 minutes.
4. Divide the rice and vegetable-tempeh mixture between 4 plates. Garnish with scallion.
Servings per recipe: 4
Per serving, without rice:
Fat: 14.9 g
Saturated fat: 2.5 g
Cholesterol: o mg
Sodium: 949 mg
Carbohydrates: 31.8 g
Fiber: 6 g
Sugar: 10.2 g
Protein: 17.1 g
Labels: bell peppers, cabbage, carrots, corn, green beans, main course, tempeh, vegan