Cajun Tempeh with Roasted Green Beans and Corn

1 cup fresh or frozen corn kernels
1/4 pound fresh green beans. sliced in half if large
1 tablespoon olive oil
1 package (8 ounces) tempeh
2 1/2 tablespoons Cajun Spice Rub
1/4 cup vegetable oil
1 large onion, thinly sliced
3 garlic cloves, minced
1/3 cup vegetable stock or water

Heat the oven to 425 F. In a medium bowl, toss the corn and green beans with the olive oil to coat.  Season with salt and pepper.  Spread out on a baking sheet and roast for 20 to 25 minutes, tossing once or twice.

Meanwhile, slice the tempeh horizontally so it as half as thick, then cut it crosswise in half so there are 4 squares.  Rub both sides of the tempeh squares with enough of the spice rub to coat.  Reserve any extra spice rub.

In a large cast iron or nonstick skillet, heat the vegetable oil over medium-high heat.  When very hot and just shimmering, add the tempeh squares and fry, turning once, until nicely browned on both sides, 2 to 3 minutes.  Remove from the pan and drain on paper towels.  As soon as the tempeh is cool enough to handle, cut into 1-inch squares.

Pour off all but 1 1/2 tablespoons of oil from the skillet.  Reduce the heat to medium, then add the onion and cook, stirring occasionally, until it is soft and deeply browned, 10 to 15 minutes.  About 2 minutes before the onion is done, add the garlic and reserved spice rub.

Add the tempeh and the roasted corn and green beans.  Increase the heat to high, add the stock or water, and bring to a boil.  Stir gently but constantly for a minute or so, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid reduces and creates a light sauce.  Serve, over rice, topped with sour cream.


From The Bold Vegetarian Chef by Ken Charney