I’ve been eying this recipe in Peter Berley’s Fresh Food Fast for quite a while now. I love brussels sprouts and I’m always looking for new tempeh recipes. The recipe is basically a stir-fry. You saute onion and caraway seeds, add tempeh and a sliced bell pepper, then toss in the halved brussels sprouts, water, soy sauce, and mirin. The stir-fry is served over quinoa and sprinkled with toasted almonds and a squirt of lemon juice.
It did seem odd to me that you add the red bell pepper before the brussels sprouts, so I switched the order around to keep the pepper from getting overcooked. I also cut back on the oil. The recipe worked fine. All the flavors went together, but we found the dish to be just a tad dull. I couldn’t taste the caraway seeds at all. The brussels sprouts didn’t get a chance to caramelize. If I make this again I’ll try to caramelize the brussels sprouts and add something a bit more exciting flavorwise.
Apparently I’ve made this before because I just found this note in a draft blog post: This recipe looked like it could be a bit boring, but it was pretty tasty. I really liked the flavor from the caraway seeds. I used 1/4 cup oil instead of 1/3 cup but otherwise followed the instructions. The quinoa was a bit overcooked for my taste, as were the brussels sprouts. I liked the red pepper, and I usually don’t care for cooked red peppers. The tempeh had a nice nutty, fatty taste. I think tempeh does best when cooked or baked in a fatty braising liquid. The almonds were essential–without them I think the recipe would be a bit too co-op tasting. I really liked the braised vegetables mixed with the nutty quinoa taste–a very appropriate combination. Derek also rated this a B.