Gluten Free Meals - Dinner, Lunch

Homemade Tempeh With Portabello Mushroom Stew Over Quinoa


tempeh-gluten-free-dinner

Here are some gluten free meal suggestions - dinners and lunches for you to try.

Gluten Free Dinner Recipe - Vegetarian

Here's a meal I made last night for dinner. I was running late, it was 6.30 when I realized I needed to make a quick dinner so that I could make it to my yoga class at 8.30 pm.

I have this huge vegetarian recipe book that I turn to sometimes. So I looked through for a quick recipe.

If you're like me, you probably find the professional type recipes with exotic names in spiffy books crafted by gourmet cooks too over-complicated.

I like to simplify them.

So here's a recipe I simplified and made for our dinner last night. My sweetheart loved it, so I think I did a good job.

I will call it:

Gluten Free Tempeh with Portobello mushroom Stew served with Quinoa

Here's what you will need:

  • 2 tablespoons Olive oil
  • 8 ounces gluten free tempeh, cut into 1/2 inch cubes
  • 1/4 cup dry white wine ( I used gluten free beer instead and it worked awesomely)
  • 2 tablespoons gluten free soy sauce (I used Tamari sauce)
  • 2 cups thinly sliced leeks (about 2 large)
  • 2 cups cubed portabello mushrooms
  • 1/4 cup celery leaves
  • 3 cloves garlic, thinly sliced
  • 2 table spoons fresh lemon juice (about 1 medium lemon)
  • About 1 cup veggie broth or water
  • 1 teaspoon all purpose spice (I use Stubb's bbq spice rub)
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon parsley (prefer fresh if you have it)
  • 1/4 teaspoon basil
  • salt and ground black pepper to taste

Directions

Step 1:

Heat the olive oil in a sizable heavy pan on medium-high heat for about 2 minutes.

Add the tempeh and saute for about 10 minutes, stirring every couple minutes to ensure even cooking.

Play around with the heat setting, reducing to medium if the tempeh starts to stick onto the pan.

saute-tempeh

Add the wine and soy sauce; continue to saute for another 30 seconds or so, or until all the liquid has evaporated.

Remove the tempeh from the cooking pan and set aside.


Step 2:

Add the leeks, snow peas and mushrooms to the pan and saute for about 4 minutes. Add the celery leaves, garlic, spice rub, red pepper, parsley and basil - mix and stir.

Add veggie broth, salt and pepper and bring to boil. Stir, cover, reduce heat and simmer for 15 minutes.

Step 3:

Uncover the stew, stir and cook for another 2 minutes. Stir in the lemon juice, adjust salt and pepper to taste if need be.

Yields 4 servings, paired with quinoa

rainbow-quinoa

Variations: With this recipe, you can use a variety of mushrooms such as button, shiitake and cremini and just add them in there.

*This gives you about 25 grams of protein per serving*.







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