This would be a great thing to serve to vegans on Thanksgiving: it looks festive, has seasonal fall flavors, and is a filling meat-free main dish.
I used a grain mix, but you could use any single grain you like. The idea is simple: saute onion and garlic with some diced tempeh. Add seasonings and fold in cooked grain. While you are doing all this, let acorn squash roast until tender and then stuff it with the pilaf. That’s it.
It is actually not so complicated to make, so it is a nice weekday vegan supper, too. I brought some to Leora, and she says I should mention that she really liked it. A lot. My husband liked it so much that he wants it added to the regular rotation, and he is more a meat and potatoes type of eater than a fan of vegan cuisine. Which is a way of saying that this dish pleases the health conscious but also has that crucial mainstream crossover appeal.
The combination of grains, vegetables and seasonings is unusually savory. What I especially like is the way that the tempeh seamlessly blends in with the other ingredients. Tempeh can sometimes be a bit of a tough sell–this recipe has a great chance of converting the tempeh suspicious.
The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present the first kosher recipe challenge. Each month we will present you with recipes on a different theme from all the kosher food bloggers.
This month is root vegetables! Follow our recipes on Twitter with #KosherRecipes.