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Tempeh and Spelt Bowl [Vegan]

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These bowls are all things fall: roasted root vegetables, earthy grains, maple dressing, and, my favorite component, tempeh infused with apple cider and Dijon mustard. Using cider as a marinade is both a seasonal touch and a great way to add sweetness to the tempeh without making it overly syrupy. As for the root vegetables, use a mixture of whichever types you like: parsnips, carrots, beets, rutabagas, onion, sweet potatoes, or celery root. Winter squashes, such as butternut or kabocha, also work well here.

Tempeh and Spelt Bowl [Vegan]




For the Tempeh:

  • 8-ounces  tempeh, cut into 1⁄2-inch  strips
  • 1 cup apple cider
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tamari
  • 2 cloves garlic, minced or finely grated

For the Roasted Root Vegetables:

  • 2 pounds root vegetables, peeled if need be and cut into 1-inch pieces
  • 2 tablespoons neutral vegetable oil
  • 8 sprigs thyme
  • 8 sprigs rosemary
  • Coarse salt and freshly ground black pepper

For the Bowl:

  • 4 cups firmly packed baby kale, spinach, or arugula
  • 1⁄2 cup Maple Mustard Dressing (see recipe below)

For the Maple Mustard Dressing:

  • 2 tablespoons olive oil or tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tamari or Bragg Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • 1tablespoon balsamic vinegar
  • 1 1⁄2 tablespoons nutritional yeast
  • 1 to 2 tablespoons warm water, if needed


For the Bowl:

  1. Preheat the oven to 400°F, oil a 9-inch square baking pan, and line a rimmed baking sheet with parchment paper. Cook the spelt or other grain as directed.
  2. Meanwhile, prepare the tempeh. Put the strips in the oiled pan. In a small bowl or measuring cup, whisk together the cider, mustard, tamari, and garlic. Pour the mixture over the tempeh and cover the pan with foil.
  3. To cook the root vegetables, put them in a large bowl, drizzle with the oil, and toss until evenly coated.Spread them evenly on the lined baking sheet (you may need two baking sheets) and nestle the herb sprigs among them. Sprinkle generously with salt and pepper.
  4. Bake both the tempeh and the root vegetables for 25 minutes. Remove the foil from the tempeh and stir the vegetables well, then bake for another 20 minutes or so, until the tempeh is browning and the vegetables are tender; there will be some marinade left in the tempeh pan, but it should have thickened up considerably. If it hasn’t, bake the tempeh for 5 to 10 more minutes.
  5. To serve, divide the greens among four bowls and top each with one-quarter of the grain, tempeh, and root vegetables. Drizzle with the dressing and serve right away.

For the Dressing:

  1. Combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine.
  2. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)







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