Cajun Tempeh with Roasted Green Beans and Corn
Crank up your tastebuds for this spicy southern dish.
Serves: 4
250 ml fresh or frozen corn kernels
125 g green beans, slice in half if large
15 ml olive oil
2.5 ml dried savory
2.5 ml salt
Black pepper
240 g tempeh
40 ml Cajun Spice Rub (recipe follows)
60 ml olive oil or coconut oil
1 large onion, thinly sliced
3 garlic clove, minced
80 ml vegetable stock or water
Sour cream (optional)
Preheat oven to 220º C (425ºF).
In a medium bowl, toss the corn and green beans with the olive oil, savory, salt and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, tossing once or twice, until the corn is lightly browned around the edges and the beans are slightly wrinkled and a tad browned.
Cut tempeh in half, then cut pieces in half through the thickness. Rub both sides of the tempeh with the spice rub to coat. Heat oil in a large cast-iron skillet until very hot and just shimmering. Add the tempeh and fry, turning once, until browned on both sides. Remove from the pan, drain on paper towels, and cut into 1 inch (2.5 cm) squares.
Brown the onion in the remaining oil in the skillet, add the garlic and any remaining spice rub, and cook another minute or two. Add the tempeh and roasted corn and green beans, increase the heat to high, add the stock and bring to a boil. Stir for a minute or so with a wooden spoon, scraping up any browned bits from the bottom of the pan.
Serve, topped with sour cream if desired.
Cajun Spice Rub
125 ml unrefined cane sugar
30 ml paprika
30 ml yellow mustard seeds
30 ml cumin seeds
30 ml dried oregano
30 ml dried basil
15 ml fennel seeds (optional)
15 ml salt
15 ml black peppercorns
3 or 4 ml cayenne pepper
In a spice grinder, whiz all the rub ingredients to a fine powder. Transfer to a covered jar and store at cool room temperature.
Makes about 1 cup.
*Adapted from: The Bold Vegetarian Chef, by Ken Charney
