Fried Tempeh Atop Harvest Succotash
If you’re planning to make a veg-friendly feast this holiday season, it’s best to get started on recipe planning early. That doesn’t in any shape or form mean that you have the whole shindig planned, it just means that you establish a few go-to fall friendly recipes good for entertaining. This Harvest Succotash recipe from Vegan For the Holidays by Zel Allen is a great place to get started. I served this up with a simple fried tempeh.
Make a batch for the week and you’ll have an easy side to serve with a number of meals. Lima beans are a very good source of cholesterol-lowering fiber and protein. If you’re in the South, lima beans are also a bean that you can find locally.
1 pound frozen lima beans
1 pound frozen edamame
1 can corn kernels
1 butternut squash, peeled, chopped into 1 inch pieces, roasted
1 cup pinto beans
1/2 cup dried cranberries
1 package organic tempeh, sliced in half length wise and then into fourths
Olive oil for pan frying
2 cups almond milk
2 tbsp nutritional yeast
1 tbsp freshly squeezed lemon juice
3/4 tsp sea salt
1/4 tsp freshly ground pepper
2 tbsp organic cornstarch
2 tbsp water
1. Preheat oven to 325 degrees. Prepare lima beans and edamame according to package directions. Drain off water and add to a casserole dish.
2. Add the corn, butternut squash, pinto beans, and cranberries. Combine well.
3. Combine almond milk with nutritional yeast, lemon juice, salt, and ground pepper. Bring to a boil and immediately turn the heat down to a simmer.
4. Combine cornstarch in water to form a smooth runny paste. Whisk the paste into simmering almond milk. Stir constantly for 1 minute. Pour the sauce over the succotash. Combine well and bake for 20 minutes.
5. At the same time, cover the bottom of a small skillet with olive oil. Turn to medium high heat. Fry each piece of tempeh until golden brown on each side. Serve atop the Harvest Succotash.