Meatless Monday= Vegetable Tempeh Stack

tempeh stack

Happy Meatless Monday!  This dish is restaurant fancy and homemade easy!  The stacking of the veggies at the end makes for a wow factor presentation that will impress your guests, family and make yourself smile.  There are a few different components here, so for this recipe, think of each vegetable as it’s own dish and then bring them together and the end for the stack.
Let’s get to it:

Ingredients:

The veggies
1 baby eggplant
2 beets
1 large tomato

Grains
1 package tempeh (I recently bought locally grown and harvested tempeh from my farmer’s market and it pails in comparison to store bought plus, I got to support a local farmer! Check out who might be making tempeh near you)

The sauces
Homemade or store bought BBQ sauce
Pesto (*vegan tip: nutritional yeast is your best friend and use in place of cheese, garlic, oil and salt as normal)

Breading
1 cup soy milk (or other favorite nut milk)
1 cup rice flour (or other favorite gluten free flour)
Garlic powder, nutritional yeast and salt

Method: *In order of longest to prep*

Beets:
Oil, salt and pepper the beets and roast at 400 degrees for 35 minutes
Take the beets out, cool, and peel.
Slice into inch thick discs, set aside
Tempeh:
Slice the tempeh in half longways and then into square slices
Marinade in your favorite BBQ sauce, cover and set aside
Eggplant:
Set the soy milk in one bowl and mix the other dry ingredients together in a separate bowl
Slice your eggplant into one inch  thick discs
Dip each disc in soy milk and then flour and set aside until all discs are ready to fry

eggplant dip     eggplant flour

Fry the eggplant for 3 minutes on each side or until golden brown, set aside

Presentation:
On a bed of arugula, gentled sautéed bok choy or your favorite green start stacking!
One slice of breaded eggplant, dollop of pesto, slice of tempeh, dollop of pesto, slice of beet, dollop of pesto and repeat.
When you have stacked to your desire, add a fresh slice of tomato (only when in season) or favorite raw veggie to balance the textures, add some more pesto and a fresh basil leaf.
Servie with a side of more pesto for dipping.

I had so much fun making this recipe up and hope you enjoy it.  It was so delicious with the different textures and balanced flavors, with earthy beets, fresh pesto, savory eggplant and moreish marinaded tempeh. Enjoy!

 

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