Glazed Tempeh with Oyster Mushrooms and Walnuts, Roasted Zucchini and Onions, and Dill Potatoes

What We Had For Dinner

I’m putting four recipes in one post because 1) I haven’t posted in a while (Hi!) and 2) these four dishes go so well together. I highly recommend making them all at once. We hardly had any leftovers (snarf.) Bonus – each of the four components is really easy to make.

If you are new to tempeh, it is an Indonesian cultured soybean cake that has a meaty texture and nutty flavor. It’s high in protein and iron. It absorbs spices beautifully. You replace tempeh with chicken or pork, but if you like to play with vegetarian food, I recommend trying it.

We buy a full onion plant at the farmer’s market – bulb and the greens on the top. I use the bulb for the zucchini and the greens for the mushrooms. If you only have the bulb, you can use green onions or leeks with the mushrooms.

Warning: I didn’t make this thinking I’d post this later so I didn’t pay careful attention to my quantities. I estimated best I can. This means more adventure for you!

Timing: Prep all your vegetables. Put the zucchini in the oven, bring the potatoes to a boil, bring the tempeh to a boil, then start the mushrooms, and when they are done sautee the tempeh. Lastly, finish the potatoes. I used the same skillet for the mushrooms and the tempeh, I just wiped it down in between.

Roasted Zucchini with Onions
1 medium onion
3 medium zucchini
olive oil
salt & pepper
paprika and dried basil

Slice the zucchini into thick rounds and toss them in a colander with some salt. Let stand for 10-15 minutes. Preheat the oven to 375 F. Slice the onion in half and then slice into half moons. Grease a large baking sheet. Pat the zucchini dry and toss with a sprinkle of all the other spices, the onions, and just enough olive oil to coat. Add more salt if needed.

Evenly spread the zucchini and onions on the baking sheet. It’s ok if the veggies are overlapping. Bake for approximately 30 minutes or until the zucchini is soft and slightly caramelized and the onions are browned. Baking time varies depending on the water content of your veggies and your oven.

Oyster Mushrooms with Walnuts
I have no idea how many mushrooms I started with – perhaps half a brown lunch bag full? Two of us devoured all of them, so buy more if you want leftovers or are cooking for more than two! In any case, you could certainly use a different mushroom for this dish but I do recommend the oysters mushrooms. Brown or white mushrooms would require slightly longer cooking time.

Oyster mushrooms
Green tops of the onions
Small handful of fresh raw walnuts
Salt & pepper to taste
Dried thyme
Approx. 3 T of good quality balsamic vinegar
½ tsp of sweetener, if needed
Olive oil

I left most of the oyster mushrooms whole and simply chopped the larger ones in half. Chop the green onions. Sautee mushrooms and green onions in olive oil in a large stainless steel or enameled cast iron skillet. Add salt, pepper, and dried thyme to taste. When the mushrooms have softened and reduced in size, add the walnuts and sautee until they change color just a bit. Find the hot spot in your pan and push the veggies to the opposite side. Pour the vinegar onto the hot spot and simmer until it becomes a thicker glaze. Add more salt or sweetener to taste. Toss the mushroom mixture with the vinegar. Place into a warm serving bowl and keep warm while you fry the tempeh.

Glazed Tempeh
1 package tempeh (I use LightLife Garden Veggie Tempeh)
Enough vegetable broth to cover
Approx. ¼ cup balsamic vinegar
1 tsp raw sugar (or to taste, depending on your other ingredients)
2-3 T of tomato paste
3 T soy sauce (or to taste)
½ tsp each coriander and cumin
Olive oil
Chile oil

Slice the tempeh into four sections. Boil in vegetable broth in a medium sauce pan for 10-15 minutes. This makes it more digestible and reduces the amount of oil it will absorb in the next step. Drain the tempeh and pat dry.

In a large skillet, fully cover the bottom with olive oil and then add a few tablespoons of chile oil. On medium high heat, heat the pan until the oil shimmers. Carefully add the tempeh. Turn after a few minutes (when one side is golden brown). When the second side is golden brown, turn the tempeh on its side and brown the edges. Turn the heat off and strain off most of the oil, leaving just enough oil to lightly coat the pan.

Turn the heat back to medium (the tempeh is still in the pan). Find the hottest spot on your skillet, and push the tempeh to the opposite side. Pour the balsamic vinegar in the hot spot and bring it to a simmer. Add the tomato paste to an adjacent hot spot. The vinegar will thicken and the tomato paste will darken or carmelize. Stir each frequently. Add sugar to taste. On a dry piece of skillet, toss in the spices and stir until they release their flavors. Mix the spices, vinegar, and tomato paste together and add the soy sauce. Stir until it’s a smooth sauce and then toss the tempeh in.

Boiled Potatoes with Fresh Dill
If you can find German Butterball Potatoes, you should definitely indulge yourself. If you live near me, go the farmer’s market and find Happy Boy farms – they are in season right now! They are called butterball for a reason – super buttery in texture and flavor. You can use Yukon gold or a red boiling potato instead.

Potatoes
fresh dill, chopped
salt, pepper, and butter to taste

Scrub the potatoes and cover them with lightly salted water in a medium pot. Put the lid on and bring to a boil. Boil until the potatoes are completely soft and tender (use a fork to test them) – approximately 15 minutes, depending on the size of your potatoes.

Remove the potatoes from the water and place them in a bowl, gently mashing them with a fork so you have big chunks. Toss with remaining ingredients.

Now you are ready for your feast!