Dinner: Tempeh, Sweet Potato and Tomato Casserole
Gluten-free, wheat-free, lacto-vegetarian-friendly, vegan-friendly
- 2 tbsp cold-pressed olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tbsp ginger, grated
- 2 tsp oregano leaves, chopped roughly (fresh preferably, dried OK, but use fewer)
- 1 small red capsicum, de-seeded, cut into 1-cm dice
- 3 vine-ripened tomatoes, roughly chopped
- 1/2 tsp cayenne pepper
- 1 large sweet potato, peeled, cut into 3-cm cubes (about 4 cups in total)
- 750 ml home-made chicken or vegetable stock
- 200 g tempeh, cut into 2-cm cubes
- for seasoning use celery powder, kelp powder or dulse granules
- freshly ground black pepper, to taste
- 1 cup low-fat, unsweetened yoghurt
- 2 tbsp pumpkin and sunflower seeds, lightly toasted for garnish
- Gently heat oil gently in a large, heavy saucepan. Add onion and cook slowly till onion is translucent.
- Add garlic, ginger, oregano, capsicum, tomato, cayenne and cook for a further minute to develop the flavours of the spices.
- Add sweet potatoes and stock/water. Bring to the boil, then reduce heat and simmer for 10 minutes.
- Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
- Remove from heat, season to taste, and stir in half the yoghurt and then serve in a big bowl or four individual bowls and garnish with remaining yoghurt and sprinkle with seeds.
Tip: I always find that simmering the tempeh for about 15 to 20 minutes in water helps to remove some of the strong flavour and bitterness of it, and gives a better result with this recipe. Alternatively, you can omit the tempeh and just use a firm tofu here; it is just as nice. Make this lacto-vegetarian-friendly by using vegetable stock instead of chicken stock. This can be vegan-friendly if you substitute the low-fat, unsweetened yoghurt with soy-based vegan yoghurt.