Roast/bake: tempeh, rice, oregano, nuts, and squash
What will you make with tempeh, rice, and squash?
For your protein, veggies, and carbs, we’ve selected the combination of tempeh, squash, and rice. Have fun with it by adding oregano and nuts.
You can use these ingredients in a single dish or combine them however you like to create one or more side dishes and a main course. Try to roast/bake at least one of the dishes, though.
Recipe Ideas
- This recipe for Vegan Stuffed Acorn Squash with Wild Rice and Tempeh doesn't actually call for nuts, but it does call for tahini, and tahini comes from sesame seeds, so that works for me.
Vegan Stuffed Acorn Squash with Wild Rice and Tempeh
Acorn squash stuffed with wild rice and tempeh and topped off with pomegranate and tahini makes a cozy vegan meal.
Prep time: 20 minutes; cook time: 70 minutes.
Ingredients
- 2 medium acorn squash
- Oil for cooking
- 1 cup wild rice
- 1 package Lightlife Organic Flax Tempeh
- Arils of 1 pomegranate (about 1 cup)
- 1/2 cup cilantro, chopped, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 1/4 cup tahini
Instructions
- Preheat oven to 400º. Cut each acorn squash lengthwise and remove the seeds and stringy pieces. Drizzle the squash with the oil. Place on a baking sheet and bake until tender (50–55 minutes).
- Add rice and 3 cups water to a saucepan and bring to a boil. Reduce the heat to simmer and cook (covered) for 40–45 minutes until done.
- Heat oil in a skillet over medium heat, then add crumbled tempeh and cook until crispy.
- In a large bowl, combine the cooked rice, tempeh, pomegranate, cilantro, thyme, oregano, salt, and pepper. Stuff acorn squash with the filling and bake for another 10 minutes.
- Top each half with a chopped cilantro and a drizzle of tahini.