Back in the old days I used to make a spicy sausage rice dish that I saw on a Gordon Ramsay TV show. It is a nice dish but was all about the sausage. (lol) I have tried it with vegan sausages but it is just not the same. I have evolved the dish to replace rice with quinoa and to make the protein element using tempeh.
To do this, you gotta get the blender working. The marinade/sauce is really smoky and spicy. By uncovering it for the final 10 minutes of cooking, it kind of solidifies and goes crunchy and gnarly. It is really good.
This is a GREAT post-workout meal. All essential amino acids are present, it has 71.6 grams of carb replenishment and nearly 40 grams of protein!!
What I really like about this dish is how smoky it is, which insinuates it has been slow cooking for hours/days but is totally freshened up by the parsley and spring onions at the end. Love it.
Nutritional Information (per serve):
- Calories: 579
- Fat: 17.7g
- Sat Fat: 2.6g
- Carbs: 71.6g
- Protein: 37.3g
- 2 tablespoons olive oil
- 2 packets (300g each) tempeh, cut into 12 “sausages”
- 8 spring onions (washed)
- 3 cloves garlic
- 1 thumb-sized piece ginger
- 2 tablespoons soy sauce
- 1.5 tablespoons smoked paprika
- 2 scotch bonnet/hot chilli peppers
- 2 red chilli peppers
- 2 tablespoons agave
- ½ teaspoon liquid smoke (optional)
- 1 red onion, diced
- 1 red pepper (capsicum), diced
- 2 cups vegetable stock (3 if homemade, as less sodium)
- 1.5 cups quinoa, rinsed
- 2 tomatoes, chopped
- small batch parsley, chopped
- salt and pepper
- Preheat your oven to 18 degrees celsius
- Start by making the tempeh sauce. In a blender or food processor, add 4 spring onions, 1 clove garlic, the ginger, soy sauce, ½ tablespoon smoked paprika, 2 hot chilli’s and 1 normal chilli, agave, liquid smoke (if using) and salt and pepper. Mix everything until a liquid is formed. You may need to add some water if it is not liquify enough. I usually heat it in a sauce pan for a minute or 2 at this point but it is not compulsory…
- Lay the tempeh in a shallow baking tray and pour the sauce over, make sure every mm on the tempeh is covered in the sauce. Cover tightly with tinfoil and bake for 30 minutes, turn the tempeh, re-cover and put it back in the oven for 30 minutes. Uncover for the last 10 minutes
- For the last 30 minutes, make the quinoa. Start by heating a sauté pan or sauce pan over a medium heat
- Add the onion and pepper (capsicum) and a tablespoon or two of water and “fry” for 5 minutes
- Add the garlic and chilli and fry for a further 2 minutes
- Add the quinoa, tomatoes, remaining smoked paprika and vegetable stock plus 1 cup of water (just 3 cups of veg stock if homemade or low sodium)
- Bring to a boil, cover and lower heat. Simmer for 20 minutes, stirring regularly
- Add the chopped parsley and remaining 4 chopped spring onions to the quinoa and serve with the tempeh
- Get it into ya!!