Tempeh Stuffed Bok Choy Leaves
Makes
2
servings

Full of savory, rich spices, this recipe is the perfect addition to your Meatless Monday repertoire.

Meal Type
Entrees
Diet Type
Gluten-Free
Vegetarian
Ingredients
2 teaspoons toasted sesame oil
1 pound tempeh, crumbled
1 tablespoon tamari
2 tablespoons rice vinegar
1 tablespoon water
28 bok choy leaves
2 cups chicken or veggie stock
⅔ cup uncooked white basmati rice
½ cup white onion, chopped fine
¼ cup cilantro, chopped fine
1 tablespoon Patak’s mild curry paste
1 tablespoon fresh ginger, peeled and minced
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
¼ teaspoon salt
¼ teaspoon black pepper ground

*Chef's note: If bok choy is not available, collards will substitute well
1

Heat the sesame oil in a skillet. Add the tempeh and brown. This will take about five minutes.

2

Combine tamari, vinegar and water. Pour over the tempeh and continue to cook until all the liquid is absorbed. Remove from the skillet and set aside.

3

Next prepare the bok choy by washing and then removing the stems and center ribs. Heat the stock in the skillet. Reduce the heat to a simmer. Place 3 leaves in the broth and cook for about 15 seconds or until wilted. Remove leaves from the pan and cool. Repeat until all the leaves have been wilted. Reserve the broth in the pan.

4

To prepare the stuffing combine the tempeh with all the remaining ingredients beginning with the white basmati rice.

5

Spoon one rounded tablespoon of the mixture onto the center of each leaf. Bring 2 opposite points of the leaf to the center. Fold over the filling Beginning at one short side, roll up the leaf tightly, jelly roll fashion.

6

Carefully arrange the stuffed leaves, seam sides down, in a single layer in the broth. Repeat the procedure with the remaining leaves and the filling.

7

Bring the broth to a boil. Cover, reduce heat to medium-low and cook for 30 minutes.

8

Serve with a peanut sauce or Cashew Gravy.