Marinated Tempeh and Barley Salad
- 1 package tempeh, sliced into strips
- 1 cup cooked barley
- 2 Tbsp. orange (or other citrus) olive oil
- 1 medium onion, sliced
- 1 green pepper, sliced into strips
- 1 stalk baby bok choy, chopped
- 1 cup roasted chickpeas
For the Marinade:
- 1 Tbsp ginger minced
- 3 cloves garlic sliced thin
- 1/4 cup soy sauce
- 1/4 cup water
- 2 Tbsp. Siracha or other hot sauce
- fresh ground black pepper
- pinch ground cloves
Cook barley according to package instructions.
Roast chickpeas in the oven at 350 degrees. This takes about 40 minutes so start this early. Or keep some on hand, they are always useful!
Prepare the marinade by mixing all the ingredients together. Place strips of tempeh in a Pyrex dish and pour marinade over. Let sit for 15 minutes. Bake in oven for about 20 min.
Heat oil for vegetables in a pan or skillet over medium heat. Add green peppers and onions, saute until soft (about 10 minutes). Add bok choy and chickpeas and stir to warm through and coat with oil. Season with salt and black pepper if desired.
Place 1/4 cup cooked barley in the center of a plate. Lay strips of tempeh along one side and a large scoop of vegetables along the other side. Enjoy!
Cheap punk tip: Buy in bulk whenever possible. It's cheaper, allows you to try a wider variety of products and you avoid unnecessary packaging and chemicals like BPA found in canned goods. We always have some beans soaking/boiling/waiting to be used in the fridge.