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Tempeh Charmoula

  • February 5, 2011
  • Beth May
  • Comments Off on Tempeh Charmoula

This recipe is almost exactly the recipe in Peter Berley and Melissa Clark’s Fresh Food Fast: deliciously seasonal vegetarian meals in under an hour.  You can serve this with the grain and vegetable of your choice.  The lemony charmoula is excellent on top of these!

  • 1/2 c olive oil, divided
  • 1/3 c fresh squeezed lemon juice
  • 4 garlic cloves
  • 2 1/2 tsp salt
  • 2 tsp sweet pakrika (i used smoked,  yum!)
  • 2 tsp cumin seeds
  • 1 tsp coriander seed
  • 1/8 tsp cayenne pepper
  • 1 lb tempeh of your choice, cut into 1″ squares

Prepare charmoula by grinding the spices and mixing 1/4 c oil and everything else besides the tempeh together.

coat pan with 1/4 c oil and arrange the tempeh in a single layer.  Toast over high heat.  Flip and and pour charmoula over top.  Bring to boil and reduce heat to simmer 15 min.  There should be some sauce (1/c cup?) left that you can spoon over the grain/vegetable.  Add water if necessary.

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