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Braised Tempeh with Celery, Cilantro, Cumin, and Vegetable Broth

A low, covered braise. The tempeh is browned first, then simmered in vegetable broth with celery until browned at the edges. Serves 2. Plan on about 25 minutes of simmering.

Serves 2 · 60 min · Dinner

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 9⅞ oz tempeh
  • 7 oz celery
  • 2 clove garlic
  • 3½ oz yellow onion
  • 1⅛ tbsp olive oil
  • 1½ cups vegetable broth
  • 0.6 g black pepper
  • 3 g ground cumin
  • 1.6 g kosher salt
  • 4 g fresh cilantro

Steps

  1. Pat 9⅞ oz tempeh dry and salt it. Heat 1⅛ tbsp olive oil in a heavy pot over medium-high heat. Brown the tempeh on all sides. Move it to a plate.
  2. Lower the heat. Cook 3½ oz yellow onion and 7 oz celery with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 3 g ground cumin and stir for 30 seconds.
  3. Return the tempeh and any juices. Add the vegetable broth and 4 g fresh cilantro. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
  4. Cover and simmer gently until the tempeh is browned at the edges, about 25 minutes. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

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This is a variation — Celery instead of Carrot; Cilantro instead of Thyme. Base recipe: Braised Tempeh with Carrot, Thyme, Cumin, and Vegetable Broth →

Make it yours (63 variations)

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Thyme Thyme Rosemary Bay Leaf Parsley Sage Dill Oregano Cilantro

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Source

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