Middle Eastern Six Spice Tempeh Saute Recipe

Name: Middle Eastern Six Spice Tempeh Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGETABLE SAUTE:; 1 teaspoon cumin seeds; 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; 1/2 teaspoon paprika; 1/2 teaspoon black peppercorns; 1 (1 inch) piece cinnamon stick; 2 cups finely chopped onion; 3/4 cup finely chopped carrot; 1/2 cup finely chopped celery; 2 garlic cloves, chopped; 2 cups cubed (1/2 inch) peeled sweet potato; 2 cups chopped green cabbage; 1 cup chopped yellow squash; 1 cup chopped zucchini; 1 cup chopped tomato; 1 1/2 cups water; 1/4 cup currants or raisins; 1 tablespoon fresh lemon juice; FOR THE TEMPEH:; 2/3 cup water; 3 tablespoons fresh lemon juice; 1/3 cup finely chopped parsley; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/2 teaspoon ground red pepper; 4 garlic cloves, minced; 1 pound tempeh, cut into 1/2 inch cubes

Servings: persons

FOR THE VEGETABLE SAUTE:
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon paprika
1/2 teaspoon black peppercorns
1 (1 inch) piece cinnamon stick
2 cups finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
2 garlic cloves, chopped
2 cups cubed (1/2 inch) peeled sweet potato
2 cups chopped green cabbage
1 cup chopped yellow squash
1 cup chopped zucchini
1 cup chopped tomato
1 1/2 cups water
1/4 cup currants or raisins
1 tablespoon fresh lemon juice
FOR THE TEMPEH:
2/3 cup water
3 tablespoons fresh lemon juice
1/3 cup finely chopped parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground red pepper
4 garlic cloves, minced
1 pound tempeh, cut into 1/2 inch cubes

1
To prepare vegetables:
2
Combine first six spices in a spice or coffee grinder and process until finely ground.
3
In a large pot, heat 2 tablespoons of water and water saute onions, carrots, celery and garlic for 5 minutes or until almost tender. Add spice mixture, sweet potato, cabbage, yellow squash, zucchini, tomato and water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Stir in lemon juice and currants.
4
To prepare tempeh, preheat oven to 350 degrees. Combine water, lemon juice, parsley, cumin, paprika, red pepper and garlic. Add tempeh and toss well to coat. Arrange tempeh mixture in a single layer in an 11 X 7 inch baking dish. Cover with foil and bake for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed.
5
Serve tempeh over sauteed vegetables.

516

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: FOR THE VEGETABLE SAUTE:, 1 teaspoon cumin seeds, 1 teaspoon caraway seeds, 1 teaspoon coriander seeds, and more.

Yes, Middle Eastern Six Spice Tempeh Saute 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.

That's it — enjoy your meal!

Middle Eastern Six Spice Tempeh Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions