Israeli Tempeh Recipe

Name: Israeli Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: Olive oil spray; 1/2 medium onion, sliced; One 8-ounce package tempeh (the 5-grain variety, if possible); 1/4 cup tahini; Juice of 1/2 lemon; 3 to 5 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1/2 teaspoon Tabasco or other hot sauce; 1 tablespoon balsamic vinegar; 2 to 4 beets, preferably golden, thickly sliced; 4 to 6 cremini mushrooms, thickly sliced; 2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups)

Servings: persons

Olive oil spray
1/2 medium onion, sliced
One 8-ounce package tempeh (the 5-grain variety, if possible)
1/4 cup tahini
Juice of 1/2 lemon
3 to 5 garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon Tabasco or other hot sauce
1 tablespoon balsamic vinegar
2 to 4 beets, preferably golden, thickly sliced
4 to 6 cremini mushrooms, thickly sliced
2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups)

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Scatter the onion in the pot.
4
Lay the tempeh block on top of the onion.
5
In a small bowl, mix the tahini, lemon juice, garlic, parsley, Tabasco, and vinegar.
6
Spoon half of the mixture over the tempeh.
7
Add a layer of beets and dollop with half of the remaining tahini mixture.
8
Arrange the mushrooms in a layer.
9
Top with as much of the spinach as you can fit in the pot and still close the lid with a tight seal.
10
Dollop the rest of the tahini mixture among the leaves.
11
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
Calories: 420
14
Protein: 25g
15
Carbohydrates: 34g
16
Fat: 26g
17
Cholesterol:0
18
Sodium: 128mg
19
Fiber: 8g

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil spray, 1/2 medium onion, sliced, One 8-ounce package tempeh (the 5-grain variety, if possible), 1/4 cup tahini, and more.

Yes, Israeli Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Tempeh

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