Beer + Harissa Braised Tempeh with Farro & Roasted Root Vegetables

Beer-Braised Tempeh with Farro & Roasted Root Vegetables

And topped off with a creamy, roasted garlic walnut sauce. Oh yes. Tempeh has only been a part of my life for the past year, so I have to make up for lost time. Here’s a little bit about how amazing the stuff is and its plan to take over the world. It’s essentially a fermented soybean cake that’s much less processed than tofu and packed full of protein, fiber, calcium and iron. The flavor is earthy, nutty and delicious. Yum. Up until this point I’ve only quickly marinated it – then pan-fried it, like here and here. It’s pretty good that way but you must try it like this: First marinated in harissa, then steamed in beer = sweet, smokey, tender and delicious. After the beer is absorbed and evaporated, add a little oil to the pan and fry for crispy, irresistible edges. So good.

Beer-Braised Tempeh with Farro & Roasted Root Vegetables
  • Step 1

    Beer-Braised Tempeh with Farro & Roasted Root Vegetables {Vegan}

    Cut tempeh in even, smallish chunks, as shown. Smother and cover in Harissa, salt & pepper. Let marinate.

  • Step 2

    Beer-Braised Tempeh with Farro & Roasted Root Vegetables {Vegan}

    Cook that farro.

  • Step 3

    Beer-Braised Tempeh with Farro & Roasted Root Vegetables {Vegan}

    Roast those pretty little beets.

  • Step 4

    Beer-Braised Tempeh with Farro & Roasted Root Vegetables {Vegan}

    Slow roast these walnuts and garlic on low heat in olive oil. Add some salt and pepper here.

  • Step 5

    Beer-Braised Tempeh with Farro & Roasted Root Vegetables {Vegan}

    Steam the tempeh in beer and cover until all the liquid is evaporated. Add high heat oil and pan fry.

  • Step 6

    Beer-Braised Tempeh with Farro & Roasted Root Vegetables {Vegan}

    Combine ingredients for sauce and blend. Taste for salt and pepper.

Beer-Braised Tempeh with Farro & Roasted Root Vegetables Beer-Braised Tempeh with Farro & Roasted Root Vegetables

 

Print Recipe


Ingredients for Tempeh

1 package of tempeh

1/2 cup of harissa

1/2 cup of your favorite beer

salt & pepper

dash of high heat oil for pan-frying

 

Ingredients for Walnut Garlic Sauce

1/2 cup walnuts

5 to 6 garlic cloves

1 tablespoon harissa

1/4 cup olive oil

1/4 cup red wine vinegar

salt & pepper

 

Assembly 

4 medium sized beets

3 carrots

2 cups farro

parsley to top it off

 

Directions

Cut tempeh in even, medium chunks as shown. Place pieces in a bowl and cover in harissa, salt and pepper. Cook the farro per package directions. Wash and cut the beets and carrots. Roast on 350 F until tender, about 10 minutes. Place harissa soaked tempeh in pan with beer and cover with a large lid to steam on medium heat. While the tempeh is cooking, make the dressing: In a small pan, add olive oil, garlic and walnuts and slowly roast on low heat until fragrant. Combine all ingredients for the sauce in a blender or food processor and blend until smooth. Taste for salt and pepper. Add a tablespoon of water if needed to thin it out. After the beer is evaporated, remove the lid, add some high heat oil (I used rice bran oil) and fry on medium high heat until light brown and crispy. Assemble dish as shown and enjoy.

 

Notes

If you want to skip the beer, just use 1/2 cup of water combined with a shot of apple cider vinegar.

Harissa can be found at Whole Foods, Fresh Market or your local ethnic market. Or go all out and make your own. 

More tips on how to prepare tempeh here.

Pumpkin Pot Pie

Pumpkin Pot Pie

This turned out so well that I’m making it a thing – a tradition. A dish I will make every year for the holidays from now until forever. That’s a big deal for me. I’m not a very traditional person, I wore a blue dress to my wedding and I can totally relate to these guys. I don’t plan things out in advance and I certainly don’t commit to making the same dish every year – that’s just craziness. But that’s how crazy good this pumpkin pot pie was. Don’t be intimidated by those cute little sugar pumpkins. They peel really easily, you can cut right through them (no chainsaw needed) and they roast up in no time. Oh yeah, they taste amazing! And they’re really good for you, blah blah. Seriously, we ate about half of it after it came out of the oven and it was just seasoned with a little salt, pepper and olive oil. So this dish has a flaky, buttery, parmesan crust that dresses the vegetables up for the holidays. You could omit the crust for a healthier, everyday situation that’s almost just as tasty.

Pumpkin Pot Pie Pumpkin Pot Pie
  • Step 1

    Pumpkin Pot Pie

    Wash, peel and chop a little sugar pumpkin. Add salt, pepper and some olive oil and roast on 350 for about 10 minutes. If you’re roasting the seeds – they will be done sooner.

  • Step 2

    Pumpkin Pot Pie

    Chop up onions, celery and carrots.

  • Step 3

    Pumpkin Pot Pie

    Saute mirepoix in a little olive oil on medium heat until onions turn translucent. Add some salt and pepper here. Then add the rest of the vegetables with the stock and simmer on low while you make the dough.

  • Step 4

    Pumpkin Pot Pie

    Make a roux. Add a generous pat of butter to a small hot pot. Once melted, add two tablespoons of flour (one at a time). Let that get toasty, bubbly and fragrant for a delicious nutty flavor.

  • Step 5

    Pumpkin Pot Pie

    As soon as the roux begins to thicken, slowly add the vegetable stock, one ladle full at a time.

  • Step 6

    Pumpkin Pot Pie

    Place vegetables in oven-proof bowls. Taste for salt and pepper.

  • Step 7

    Pumpkin Pot Pie

    Combine ingredients for the dough in your stand mixer or with your hands. Roll out on a well floured surface.

  • Step 8

    Pumpkin Pot Pie

    Thinly and evenly roll out the crust. Form dough over bowls and make decorative cuts for the steam to escape. For a shiny looking crust, brush an egg wash over the pie before baking.

Pumpkin Pot Pie

Roasted pumpkin, beautiful kale, filling beans – made flavorful with a mirepoix. You could totally eat this naked (without the buttery crust) for a healthy, hearty meal.

Pumpkin Pot Pie

Print Recipe


Ingredients for Vegetable Filling

1 small sugar pumpkin, roasted

3 large carrots

2 celery stalks

2 cups vegetable stock

1 small white onion (or half of a large one)

1 bunch of kale (about 8 cups chopped, stems removed)

1 can of white kidney beans

4 garlic cloves, crushed

generous salt and pepper

pinch of pepper flakes

olive oil for sautéing

 

Ingredients for the Roux

1 generous pat of butter

2 tablespoons flour

vegetable stock, about 2 ladles full (taken from above)

salt, pepper

 

Ingredients for Crust

1 3/4 cup flour

1 stick of butter

2 egg yolks

1/2 cup of parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon white pepper

1 egg for egg wash (optional)

 

 

Directions 

Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine ingredients for the crust with your hands or stand mixer. Roll out dough on a well floured surface in the shape of your oven-proof bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls and pinch edges around the rim. For a shiny looking crust, brush an egg wash over the pie before baking. Bake for 35 minutes on 375 F.

 

Notes

If the crust don’t seem to want to come together – add 2 to 3 tablespoons of cold water.

 

Photography by Paige Alisa