Tempeh Greens now made

A few days ago I posted a recipe that I intended to cook, and now I’ve cooked it. Above you see the ingredients listed below, with red beets (2) a new addition. I came across them while I was gathering the ingredients, and I thought, “Why not?”

From the earlier post, with minor additions to amounts and times revised (and thyme and chipotles omitted because I forgot; the two jalapeños do provide good warmth):

about 1.5 tablespoons extra-virgin olive oil
about 10 oz diced tempeh (chickpea and rye)
3 BBQ onions chopped
6-8 mushrooms, sliced
2 jalapeños, quartered lengthwise and then chopped
5 dried tomatoes
7 cloves Russian red garlic
about 3-4″ ginger root
1 knob of fresh turmeric root

Sauté the above until mushrooms loosen up. Then add:

1 small bunch celery, chopped (I used all the celery in the photo)
about a dozen brussels sprouts, sliced thin
1 bunch red kale, chopped

Sauté some more. Then add:

pulp of 1 lemon
about 1-1.5 cups veggie broth (don’t want a soup, just enough for simmering)
about 2-3 tablespoons dried marjoram
about 2 teaspoons Spanish smoked hot paprika
a good amount of ground black pepper
tamari

Simmer for 15 minutes. Add

about 2 tablespoons fresh tarragon leaves

Simmer 15 minutes more.

It tastes good. The beets were an excellent idea; they added a lot to the dish. Photo shows the finished dish.