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Tempeh al Forno in Zucchini
A rustic Italian-style tempeh dish with zucchini, basil and porcini mushrooms, finished with chili flakes and fresh basil, served over polenta.
Ingredients
Instructions
Cube the tempeh and season it, then saute over medium-high heat until well browned, about 5 minutes.
Add the zucchini, basil and porcini mushrooms, cooking until softened, about 7 minutes.
Stir in the chili flakes and fresh basil for 4 minutes.
Cook the polenta separately, stirring until thickened.
Let everything simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
