The first time I ate this dish I was blown away by the flavors from this seemingly strange combination of ingredients. Prunes and olives?! Who came up with that nutty idea? Whoever it was: nice going! Sweet, salty, earthy, comforting, and savory – everything you ask for in a main dish.

Tempeh, Date, and Olive Marbella [Vegan, Oil-Free]

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Serves

4

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Ingredients

  • 2, 8 oz. 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
  • 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 oz. fresh greens (such as kale and/or spinach)
  • brown rice, enough for 4 servings
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Preparation

  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. Meanwhile, steam up a batch of brown rice and steam or sauté the greens.
  4. Serve the tempeh over the rice and greens; garnish with parsley and orange slices, if desired.
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