If you’re looking to add a burst of flavorful excitement to your weeknight dinner rotation, our Carne Asada Style Tempeh with Southwest Quinoa Pilaf is a must-try. This vegan recipe takes inspiration from the bold and zesty flavors of traditional Carne Asada, but with a plant-based twist that’s both delicious and satisfying. The marinated tempeh pairs perfectly with the warm, hearty quinoa pilaf, making it a wholesome and delightful meal for any occasion.
**Carne Asada Style Tempeh With Southwest Quinoa Pilaf**
**Ingredients:**
– 1 block of tempeh, sliced into thin strips
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 red onion, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
**For the Marinade:**
– 1/4 cup lime juice
– 2 tbsp soy sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
**For the Southwest Quinoa Pilaf:**
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 can black beans, drained and rinsed
– 1 cup corn kernels
– 1/2 cup cherry tomatoes, halved
– 2 green onions, chopped
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt and pepper, to taste
**Instructions:**
1. In a shallow dish, whisk together all the marinade ingredients. Add the tempeh slices and let them marinate for at least 30 minutes, or overnight for maximum flavor.
2. In a large skillet, heat olive oil over medium heat. Add the marinated tempeh slices and cook for 3-4 minutes on each side until browned and slightly crispy. Remove from skillet and set aside.
3. In the same skillet, add a bit more olive oil if needed and sauté the bell peppers and onion until they begin to soften, about 5-7 minutes. Add minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
4. In a separate saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. Once the quinoa is cooked, fluff it with a fork and add black beans, corn, cherry tomatoes, green onions, cilantro, lime juice, salt, and pepper. Mix well to combine.
6. Serve the marinated tempeh over the Southwest quinoa pilaf, garnish with extra cilantro and lime wedges. Enjoy the vibrant flavors and textures of this hearty vegan meal!
Cooking a vegan meal doesn’t have to mean sacrificing flavor or creativity. This Carne Asada Style Tempeh with Southwest Quinoa Pilaf is a prime example of how plant-based ingredients can come together to create a dish that is both delicious and satisfying. Whether you’re a seasoned vegan cook or just looking to incorporate more plant-based meals into your diet, this recipe is sure to impress your taste buds and leave you feeling nourished and content.
