Ginger Apricot Sauce with Tempeh and Wild Rice

Ginger apricot sauce served with tempeh and rice is a delicious, protein rich, vegan dinner. This plant based meal is gluten-free, dairy-free, egg-free, vegan-friendly, nut-free, and it’s a great source of iron and protein! The ginger apricot sauce is the perfect balance of sweet and spicy and combines wonderfully with the nutty flavor of tempeh. If you’ve never had it before, tempeh has a unique flavor, and is made from fermented soy beans. You can usually find it in either the refrigerator or freezer section of the natural foods isle at the grocery store.

How to make Ginger Apricot Sauce Tempeh and rice:

Rice:

1 Cup Brown and Wild Rice

2 1/4 Cups Water

Ginger Apricot Sauce:

100g Dried Apricots (approximately 3/4 Cup, chopped)

1 1/2 tsp Ginger, grated

1/8 tsp Ground Allspice

3 Tbsp Brown Sugar

1/4 tsp Salt

1 1/4 Cup Water

1/4 Cup Cold Water

2 tsp Cornstarch

Tempeh:

1 Package Tempeh

1 Small Onion, diced

1 Tbsp Vegetable Oil

1 Tbsp Brown Sugar

1/8 tsp Salt

1 Tbsp Water

1/4 Cup Fresh Parsley, chopped

Prepare the rice: Rinse and drain the rice under cold water. Combine the rice and water in a medium saucepan over high heat and bring it to a boil. Stir once or twice and then cover the pot and reduce the heat to low. Simmer for 40 minutes.

Prepare the sauce: Chop the apricots into little pieces approximately the size of small peas. Peel and grate the ginger. In a small saucepan, combine 1 1/4 Cups water, with the apricots, ginger, allspice, brown sugar, and salt. Bring to a boil over medium high heat, and cook for 5 minutes. In a small bowl, mix together 1/4 cup cold water, with cornstarch. Pour the cornstarch water into the saucepan with the apricots and bring to a boil. Cook for 2 – 3 minutes. Pour the sauce into a blender, and blend to make a chunky puree.

Prepare the Tempeh: Cut the tempeh into bite sized pieces and dice the onion. Heat the oil in a skillet over medium-high heat. Add the onion to the pan and saute for 1 – 2 minutes. Add the tempeh and cook for 3-5 minutes, stirring frequently and browning the sides. Add the water, brown sugar and salt, and stir quickly to coat the tempeh.

Serve and garnish with fresh chopped parsley.

Yield: 4 Servings

Ginger Apricot Sauce with Tempeh and Wild Rice

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This healthy, gluten-free, vegan dinner, is made with tempeh, wild rice, and a delicious ginger apricot sauce.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Rice

• 1 Cup Brown & Wild Rice
• 2 1/4 Cup Water

Ginger Apricot Sauce

• 100g Dried Apricots (approximately 3/4 Cup, chopped)
• 1 1/2 tsp Ginger, grated
• 1/8 tsp Ground Allspice
• 3 Tbsp Brown Sugar
• 1/4 tsp Salt
• 1 1/4 Cup Water
• 1/4 Cup Cold Water
• 2 tsp Cornstarch

Tempeh

• 1 Package Tempeh
• 1 Small Onion
• 1 Tbsp Vegetable Oil
• 1 Tbsp Brown Sugar
• 1/8 tsp Salt
• 1 Tbsp Water

Garnish

• 1/4 Cup Fresh Parsley, chopped

Instructions

Prepare the rice:

1. Rinse and drain the rice under cold water. Combine the rice and water in a medium saucepan over high heat and bring it to a boil.
2. Stir once or twice and then cover the pot and reduce the heat to low. Simmer for 40 minutes.

Prepare the sauce:

1. Chop the apricots into little pieces approximately the size of small peas. Peel and grate the ginger.
2. In a small saucepan, combine 1 1/4 Cups water, with the apricots, ginger, allspice, brown sugar, and salt. Bring to a boil over medium high heat, and cook for 5 minutes.
3. In a small bowl, mix together 1/4 cup cold water, with cornstarch. Pour the cornstarch water into the saucepan with the apricots and bring to a boil. Cook for 2 - 3 minutes.
4. Pour the sauce into a blender, and blend to make a chunky puree.

Prepare the Tempeh:

1. Cut the tempeh into bite sized pieces and dice the onion.
2. Heat the oil in a skillet over medium-high heat. Add the onion to the pan and sauté for 1 - 2 minutes.
3. Add the tempeh and cook for 3-5 minutes, stirring frequently and browning the sides.
4. Add the water, brown sugar and salt, and stir quickly to coat the tempeh.
5. Serve with the rice and sauce, and garnish with chopped parsley.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 235mgCarbohydrates: 39gFiber: 3gSugar: 25gProtein: 4g

Calculated nutrition is an estimate and not guaranteed