A few years ago my parents made the switch to vegetarianism, making the entire family one big happy veggie bunch. I am really proud of them.
My mom has done an amazing job of going through some of her favorite old recipes and converting them to vegetarian options. This recipe is one of those success stories. My family used to enjoy this dish with chicken in the place of tempeh, however as vegetarians we have found that tempeh works perfectly!
Tempeh, in my opinion, is infinitely more desirable than tofu. Thus, if you have tried meat substitutes and had bad experience with tofu(which is really not that hard to experience), give tempeh a try, and use it in this recipe! You will EAT IT UP (haha).
With only five easy steps, you can prepare one fantastic entrée for your family with no sweat. Serve alongside wild rice and a side salad, and you’re good to go!
From my kitchen to yours,
Happy Cooking 🙂
- 2 packages of Tempeh
- 1 head of minced garlic
- 1 ½ Tablespoons of oregano
- Sea salt and Pepper to taste
- ½ Cup Red wine vinegar
- ½ Cup olive oil
- 1 Cup pitted prunes
- 6 oz. dried apricots
- 2 ½ oz. pitted Spanish green olives, drained
- 3 ½ oz. jar capers + some juice
- 6 Bay leaves
- 1/3 Cup brown sugar
- 1 Cup white wine
- Optional: Wild Rice to serve alongside!
- Combine all ingredients. Cover and marinade overnight, or if preparing the same day, for a minimum of 1-2 hours.
- Preheat oven to 350˚F.
- Evenly spread the ingredients into a 9 x 13 Pyrex dish.
- Sprinkle the top with the brown sugar and white wine.
- Bake for 35-40 minutes, and serve warm with wild rice.
Notes and Tips!:
- Source: A Rented Kitchen
- Like this delicious recipe? Try these other scrumptious dishes from ‘A Rented Kitchen’ (Recipe links below!):