Tempeh Salsa Ranchera

Tempeh Salsa Ranchera

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 3, 2017.
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This would be a great dish to serve in the middle of the table, for everyone to help themselves.

Ingredients

Brown Rice

  • 1½ cups brown rice
  • 2 cups water
  • ¼ teaspoon salt

Tempeh Sauce

  • ¾ red onion, finely diced
  • 1½ tablespoons From My Kitchen Smokin’ Mexican Rub
  • 250g tempeh, diced, 1.5cm
  • 2 tomatoes, diced 1cm
  • ½ cup vegetable stock
  • 250g frozen corn

Avocado Salsa

  • ½-1 avocado
  • ¼ red onion
  • 1 teaspoon vinegar (e.g. white wine, red wine)
  • ½ teaspoon From My Kitchen Smokin’ Mexican Rub

To Serve

  • 2 tablespoons coriander leaves and stalks
  • 125g lite sour cream
  • 30g sliced jalapeños (optional)

Steps

  1. Prepare tempeh sauce ingredients. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, heat a drizzle of oil in a medium fry-pan on medium-high heat and cook first measure of onion for about 3 minutes, until soft.
  3. Add first measure of smokin’ Mexican rub to pan and cook for about 1 minute, until fragrant. Add tempeh and tomatoes and cook for about 2 minutes, until tomatoes start to soften.
  4. Add stock and corn and cook for about 2 minutes, until thickened and reduced and corn is warmed through. Season.
  5. While the tempeh is cooking, finely dice avocado and second measure of onion add to a small bowl with vinegar, second measure of smokin’ Mexican rub and a drizzle of oil. Season and set aside. Roughly chop coriander.
  6. To serve, scoop ¾ cup cooked brown rice into each bowl and top with avocado salsa, sour cream, a sprinkle of jalapeños (if using) and coriander.

Nutritional Information

Energy 2703 kj
646 kcal
Protein 24.5g
Carbohydrate 61.1g
Fat 32.7g