Vegan Tempeh with Pecans and Grape Tomatoes in a Sherry Wine Sauce

Yield: 2 lunch/brunch servings or 2 dinner servings with a side dish or salad

I am working with a personal trainer on Saturdays to achieve some specific results in about 5 weeks in preparation for an upcoming event. (More on this later!) In addition to cutting some calories to lose about 4 lbs., he wants me to consume more protein. So, after we worked out and stretched today, I came home and whipped together this very fast–and very tasty–lunch. It is absolutely packed with protein and quite gentle on the calorie count (truth to tell, I ate the entire recipe). Plus it is pretty to look at and, because of the sauce, feels special enough to serve to guests.






For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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5 comments

  1. Heather Iacobacci-Miller

    Sounds fantastic. I LOVE cherry tomatoes. Yum

  2. Me too! And it was SO good. I bet it would also be fabulous with bourbon instead of sherry, though I'm still a "chicken" when it comes to flambeing anything. 🙂

  3. My mom sends me your Va Pilot clips sometimes and my dad just told me about your blog. I have a lot of catching up to do because there are so many good recipes here! I made the dish above, with seitan, a few nights ago, and it was great. It looks and tastes like I spent a lot more time cooking than I did.

  4. Katie, for some reason your comment that I received via an email alert isn't showing up here, so I'm reprinting in order to respond: "My mom sends me your Va Pilot clips sometimes and my dad just told me about your blog. I have a lot of catching up to do because there are so many good recipes here! I made the dish above, with seitan, a few nights ago, and it was great. It looks and tastes like I spent a lot more time cooking than I did."

    I'm so glad your mom and dad are looking out for your dietary needs! That's so thoughtful of them to keep you tuned in to "The Veggie Table" and "The Blooming Platter." I'm so glad you enjoyed this dish. I love it too both for its taste and the reason you say: it's so simple yet impressive-looking.

    Hope you'll come back often!

  5. Okay, that's odd, Katie: after I reloaded and reloaded the page, and tried all kinds of other things, I post my comment above and your original one mysteriously appears. Oh, well, I don't pretend to understand computers!

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