Squash, Leek and Barley Risotto with Marinated Tempeh
Posted on February 4, 2013 by The Gourmet Vegan - No Comments
Squash, Leek and Barley Risotto with Marinated Tempeh
This is a simple dish to make but utterly delicious. Unlike the classic Italian risotto this uses rice, barley is used to give an unusual but fantastic twist to the dish. The flavours from the marinated tempeh work extremely well with those in the risotto. No fancy spices in this one, the flavours from the ingredients do all the work.
 45 Minutes |
 Serves 4 |
 301 kcal per serving |
INGREDIENTS
200g tempeh, sliced into chips sized pieces
Marinade for tempeh ~ 3 tablespoons soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon oragano, 1/2 teaspoon sage, 1/4 teaspoon black pepper
200g butternut squash
drizzle of oil, for baking the squash
1/2 teaspoon sage
200g leeks, finely chopped
1 tablespoon olive oil
500ml vegetable stock
160g pot barley
salt and pepper to taste
METHOD
Preheat the oven to 180 degrees Celsius ( 350F ) Gas Mark 4
1 Start by marinating the tempeh for 30 minutes.
2 At this point start to prepare the squash by peeling and cutting into bite size pieces. Place on a baking tray, drizzle with the oil and sprinkle over the sage.
3 Leave to one side until the tempeh has marinated.
4 Now the tempeh has marinated, remove and place on a seperate baking tray, lined with greaseproof paper.
5 Place the tempeh and the squash in the oven and cook for 30 minutes.
6 Now start making the risotto by frying the leeks in the olive oil for a couple of minutes until slightly softened.
7 Add the stock and barley, stir well, bring to the boil and then cover and simmer for 30-40 minutes until most of the liquid has been absorbed.
8 Once the liquid has been absorbed, add in the roasted squash and tempeh, stir carefully to combine and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
