What you'll be getting:
Vegan Risotto with Spring Veggies and Tempeh
3/4 c cooked wild rice
4 oz multigrain, gluten-free, tempeh (tossed in oil and salt)
1 T grape seed oil
125 g veggies (chard, green onions, cabbage, sugar snap peas, zucchini)
1/2 c chickpea sauce (chickpeas, tahini, lemon juice, parsley, salt, pepper, sugar, grape seed oil, nutritional yeast, xanthan gum)
1 sheet pan, 1 pot/pan large enough for all ingredients
Preheat oven to 425.
You can start heating up your pan for the risotto while the oven is coming to temperature. Once the oven reaches 425, place the tempeh on your sheet pan, if there is oil left in the container you can drizzle it over the tempeh. Place the sheet pan in the oven and set a timer for 15 minutes.
You can spread the veggies out in the pan, but resist the urge to stir them too much. You want to get a good sear on the cabbage. I let the veggies sit in the hot pan for 2 minutes before stirring.
After placing the tempeh in the oven, add the oil to your pan. Once the oil is hot, add the veggies. Your stove should be on a high heat setting. (Between 7-9).
Once the rice has been mixed in with the veggies, add the chickpea sauce. Do not add all the sauce, you will need some to drizzle over your final dish. I scooped about 3/4 of the sauce over my dish. You can always use 1/2 and then add more if you would like.
Once the 1/4 c of water has cooked down and the rice is thick, add another 1/4 c of water. This will help make the starch thicken the rice to be more like risotto. Keep adding a little water at a time until your rice is the consistency you would like. I added in total a little over 1/2 c. of water.
Once there is some color on the cabbage and the other veggies have started to soften, add the rice. Using a spatula, break up the rice and mix it in with the veggies. Lower your heat to medium.
Mix in the chickpea sauce and then drizzle in 1/4 c of water to the mix.
When the timer for the tempeh goes off pull the sheet pan from the oven. Any remaining chickpea sauce that you have can be diluted with a little water 1-2 t. to make into a drizzling sauce for the tempeh.
Plate up the risotto and top with tempeh, finish by drizzling the sauce over top. Enjoy!