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Sunday, January 5, 2014

Gluten-Free White Beans and Tempeh

I am not a gluten-free person.  Far from it, really.  But, sometimes you are eating too much bread, and you feel like eating something else.  Today was one of those days.

To start, I majorly messed with a basic recipe from Vegan with a Vengeance.  It's my favorite tempeh recipe, and I served it over brown rice.  Kind of a casserole-in-a-bowl, if you will.

Tempeh is a fermented soy product from Indonesia (sounds appealing, right?) that although it has some weirdness about it, is freaking delicious.  So delicious, that I neglected to get any pictures of it, because, well, it's mostly gone.  This is what it looks like, though:

Gluten Free White Beans and Tempeh
serves 3 or 4, depending on how hungry you are
adapted from Vegan with a Vengeance, by Isa Chandra Moskowicz

1 package tempeh, whatever type you like 
2 cans white beans, drained and rinsed
1/2 an onion, diced
2 cloves of garlic, minced
1 Tbsp. olive oil
1 Tbsp. fennel seed
1 tsp. each- dried basil, marjoram, and oregano
1/2 tsp. dried sage
1/2 tsp. red hot chili pepper flakes
2 Tbsp. soy sauce or tamari (check the ingredients for wheat if you're serious about this whole g.f. thing)
juice from half a lemon
10-12 leaves fresh sage, minced

1 1/3 c. brown rice, cooked as directed (measured before cooking)

Chop up your tempeh into small cubes.  In a medium-sized pot, bring 2-3 cups of water or vegetable broth to a boil, then add your tempeh.  Cook for about 10 minutes, until some of the water is absorbed.  Add in your onion and garlic, cook for another 5 minutes.  Then add your spices and oil.  Keep on cooking!  Add in the tamari and lemon juice, then add the white beans.  I usually smash up the beans a bit with my potato masher- if you were really serious, you could use a hand blender before adding them to the tempeh, but it's totally up to you.  You want it to thicken into kind of a gravy-like consistency. Add the fresh sage last, and salt and pepper to taste.  Serve over rice and enjoy! 


  1. This sounds delicious, Dana! I'm going to have to try this one. I'm trying on a new diet this year, and hoping to hang on to it for the remainder of my days. I'm not trying to become vegan (love eggs and cheese too much) but I am really trying to cut meat out of my daily eating habits. I'll have to keep an extra keen eye on your blog for fun, new, delicious recipes!

  2. Hooray! :) I still eat fish here and there, but mostly make vegetarian or vegan food. I'll have something new up soon! :)