Tempeh Marengo

Planning dinner can be tough. But even if you are trying to figure out what to feed a picky spouse, a toddler who won’t eat anything green and a vegan teen all at the same time, we have it easy compared to Napoleon’s cook! Apparently his boss was hungry following a battle (decimating the population can certainly work up an appetite) but the “cupboard” was pretty bare. So he threw together what he could find and came up with the now infamous Chicken Marengo. I may not eat meat, but I still like good food, so I got out the tempeh and prepared this fancy, but quick meal.

Tempeh Marengo

Serves 2

1 small shallot

1Tbsp olive oil

1 tsp flour

1/4 cup water

2 Tbsp cognac

1 cup chopped tomatoes (canned or fresh)

1/2 cup sliced mushrooms

1/8 tsp dried thyme

1/2 tsp dried parsley

1 bay leaf

1/4 tsp dried rosemary

1  – 8 oz. pkg. tempeh

Chop shallot and saute in olive oil until soft but not brown. Sprinkle with the flour, and cook for another minute or so, stirring constantly. Add all remaining ingredients and mix well. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until vegetables are cooked through. Remove bay leaf before serving. Note: if you don’t have any cognac at home substitute orange or apple juice, or a fruity white wine to achieve a similar flavor.

As you can see, I served my Marengo over noodles, but rice or cous cous would work too. Add a side of something green to perk up the plate; broccoli, snap peas, Brussels sprouts, green beans, etc.

Working with tempeh: A fermented soybean product, tempeh is an acquired taste – and the more I eat it the more I like it. It’s low fat, sodium free, and a good source of meatless protein. Some people still steam tempeh before using to reduce the bitterness, although that isn’t necessary with most packaged products now. However, I did steam it for about 20 minutes before adding to the Marengo above. I used Turtle Island Foods organic five grain Tempeh in this recipe. You can check them out at : www.Tofurky.com.

Find the 4 serving version of this recipe in the “ChickN” section of our Homestyle Favorites Made Meatless. We also give you ideas for making this and many other family favorites using purchased meat substitutes, tofu, lentil-rice mixture, etc.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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