A substantial, complete meal salad that’s as simple to plate as it is to pack: scoop and dive in. Perk up leftovers with a squeeze of fresh lime to bring back the just-made flavour.
Tempeh is a high-protein fermented soybean cake with a nutty, slightly acidic flavour and hearty texture. Find it refrigerated or frozen at your natural food or grocery store.
Warm Roasted Vegetables with Barley and Tempeh
Ingredients
- 1 zucchini, cut into 1/2 in (1.25 cm) pieces
- 1 bell pepper, seeded and cut into 1/2 in (1.25 cm) pieces
- 1 onion, cut into 1/2 in (1.25 cm) pieces
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 Tbsp (30 mL) low-sodium tamari, divided
- 4 cups (1 L) water
- 1 cup (250 mL) dry pearl barley or oat groats (for gluten free)
- 1 - 250 g package tempeh, crumbled
- 3 Tbsp (45 mL) rice or apple cider vinegar
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) minced fresh red chili
- 1 Tbsp (15 mL) sliced fresh basil
Nutrition
Per serving:
- calories440
- protein18g
- fat18g
- saturated fat3g
- trans fat0g
- carbohydrates57g
- sugars8g
- fibre10g
- sodium286mg
Directions
01
Preheat oven to 400 F (200 C). Add vegetables to large parchment-lined rimmed baking sheet; toss with 1 Tbsp (15 mL) olive oil and 1 Tbsp (15 mL) tamari. Roast for 40 to 45 minutes, until tender and beginning to brown. Transfer to large bowl.
02
While vegetables are roasting, in medium saucepan, bring water and barley or oat groats to a boil, reduce to medium-low, and cook uncovered for 20 to 25 minutes, until tender (longer for oat groats). Drain, rinse with cold water, drain again, and add to vegetables along with tempeh.
03
In small bowl, combine vinegar, remaining oil, remaining tamari, maple syrup, and chili; add to barley mixture, gently toss to combine, and garnish with basil. Serve immediately, or cover and chill for up to 3 days.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
