Dal with Tempeh, Eggplant, & Squash
A simple, yet gourmet-tasting meal
Dal with Tempeh, Eggplant, & Squash
Wonderful tastes and textures makes for a quick gourmet meal!
Ingredients
for the Tempeh, Eggplant, & Squash
- 8 oz package Tootie’s Tempeh, cubed
- 1 TBSP olive or toasted sesame oil
- 1 TBSP rice wine vinegar
- 1 TBSP red miso paste
- 1 tsp maple syrup
- 1 eggplant, cubed
- 1/4 butternut squash, cubed
- 2 TBSP olive or toasted sesame oil
for the Dal
- 1 TBSP toasted sesame oil
- 2 cloves garlic, peeled and finely chopped
- 1 TBSP minced fresh ginger
- 1 TBSP miso paste
- 3/4 cup red lentils
- 1 cup water
- 1 can full fat coconut milk
- salt and pepper to taste
- 1/2 lemon, juiced
Instructions
- For the tempeh, place the cubes in a bowl and mix together the marinade ingredients in another. Pour this mixture over the tempeh and make sure that every cube is covered. Cover the bowl and put aside. You can either prepare the tempeh a few hours before cooking or the night before. Let it marinade for 30 minutes at least.
- For the eggplant and squash, preheat the oven to 400F and line a tray with baking paper. Place the eggplant and squash cubes on it, drizzle with the oil and season with salt. Give the veggies a good stir, then roast for about 15 - 20 minutes, checking after about 10 minutes whether some cubes need to be turned to prevent burning. Remove from the oven and set aside.
- For the dal, heat the oil in a medium-sized pot and fry the garlic and ginger until fragrant. Add the miso paste, a splash of water and stir to combine. Add in the lentils, water and coconut milk and let the dal cook on medium to high heat for 15 minutes with occasional stirring. Once the dal is thicker and the lentils are cooked, season it with salt and pepper and add in the lemon juice.
- To cook the tempeh, heat a pan to medium-high heat and fry the cubes until golden brown from each side. The marinade liquids should be enough to fry in, but if not, add a little more oil or some lemon juice.
- To serve, scoop the dal into a bowl, top with the eggplant, squash, and tempeh and garnish with parsley or microgreens. Drizzle some lemon juice on top.