| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 2g | 21g |
| sugars | fibre | protein | salt |
| 8g | 6g | 10g | 0.75g |
Why I Love Spanish Escabeche de verduras y tempeh con vinagre de manzana y especias mediterráneas
The first time I experienced Escabeche de verduras y tempeh con vinagre de manzana y especias mediterráneas, I was pleasantly surprised by the symphony of flavors and textures, and it quickly became a favorite in my cooking repertoire. Growing up in Seattle with a rich Pacific Northwest bounty at my doorstep, food was always an adventure that led me to explore diverse culinary landscapes. This Spanish recipe, harmonizing fresh vegetables and tempeh with Mediterranean spices, beautifully complements my love for fresh, local ingredients and my Japanese heritage.
A Fusion of Cultures and Flavors
Escabeche dishes traditionally involve marinating and cooking in vinegar, similar to certain Japanese methods of preparing pickled vegetables. This similarity immediately intrigued me, as I could see the potential of integrating different layers of flavor and technique. The addition of apple cider vinegar adds a tangy twist that balances perfectly with the smoked paprika and aromatic herbs like rosemary, thyme, and oregano.
Inspired by the works of chefs like Ferran Adrià, who also champion innovative approaches to traditional dishes, I experimented with the idea of using tempeh. Initially, it felt like a risk, but the result was nothing short of transformative. The tempeh absorbs the marinade brilliantly, while providing its own unique, nutty flavor that complements the vegetables perfectly.
Perfect Pairings and Culinary Synergy
This Escabeche de verduras y tempeh con vinagre de manzana y especias mediterráneas pairs exquisitely with a variety of dishes. It goes particularly well with a simple side of quinoa or a crusty loaf of sourdough bread for soaking up the delicious marinade. If you’re looking to create a full course meal, consider serving it with a hearty lentil soup or a fresh, leafy salad. Similar dishes that come to mind include the Japanese Sunomono or even a classic Spanish Gazpacho, as they also play on the themes of vibrant flavors and fresh ingredients.
One of the aspects I adore about this recipe is its versatility. Not only is it a fantastic vegetarian option, but it’s also incredibly adaptable. Want to switch up the vegetables? Go ahead! The core flavors will still shine through, making this a staple for anyone looking to add a touch of Mediterranean-inspired magic to their meals.
In the end, what makes this recipe so special to me is its ability to bring different culinary worlds together on a single plate. Each bite is a reminder of the interconnectedness of global flavors, and how they can be blended to create something truly delightful.
What You’ll Need
- 1 lb tempeh, cut into cubes
- 2 large carrots, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 large red onion, sliced
- 4 cloves garlic, minced
- 1 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 lemon, thinly sliced
- Fresh parsley, chopped (for garnish)
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Method
Step One
Begin by preparing all the vegetables and tempeh. Cut the tempeh into cubes and slice the carrots, red bell pepper, yellow bell pepper, zucchini, and red onion. Mince the garlic and set all the prepared ingredients aside.
Step Two
In a large skillet, heat half of the extra virgin olive oil over medium heat. Add the tempeh cubes and cook until they are golden brown on all sides. Remove the tempeh from the skillet and set aside.
Step Three
In the same skillet, add the remaining olive oil and sauté the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and red onion. Cook for about 5-7 minutes until the vegetables start to soften.
Step Four
Add the minced garlic to the skillet and sauté for another 2 minutes, stirring frequently to ensure the garlic does not burn.
Step Five
In a small bowl, combine the apple cider vinegar, water, sugar, salt, and freshly ground black pepper. Stir well until the sugar and salt are dissolved.
Step Six
Pour the vinegar mixture over the vegetables in the skillet. Add the dried oregano, dried thyme, dried rosemary, bay leaves, and smoked paprika. Stir to combine all the ingredients evenly.
Step Seven
Return the browned tempeh cubes to the skillet and gently stir to mix them with the vegetables and spices. Add the thinly sliced lemon to the skillet.
Step Eight
Lower the heat and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.
Step Nine
Remove the skillet from the heat. Discard the bay leaves and transfer the escabeche to a serving dish. Garnish with freshly chopped parsley before serving.
Step Ten
Serve the Escabeche de verduras y tempeh with some crusty bread or over a bed of grains like quinoa or rice, if desired. Enjoy your Mediterranean-inspired dish!
