Black Pepper Tempeh adapted from Super Natural Every Day by Heidi Swanson Yield 4 servings 3 tablespoons extra-virgin coconut oil 1 cup chopped leeks (white part only; wash, rinse, and cut into rounds) 1/2 teaspoon red pepper flakes 15 small cloves garlic, smashed 1 tablespoon peeled and grated fresh ginger 3 tablespoons shoyu, tamari, or soy sauce 2 tablespoons pure maple syrup 1/4 cup water, plus more if needed 1 cup sliced mushrooms (clean, remove stems, and slice thin) 8 ounces tempeh, sliced pencil-thin 12 ounces cauliflower, very finely chopped 1 teaspoon freshly ground black pepper, plus more if needed In large skillet over low heat, combine the coconut oil, leeks, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes. While the garlic is cooking, whisk together the shoyu, maple syrup, and water in a small bowl. Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the cauliflower and tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.
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