Beer + Harissa Braised Tempeh with Farro & Roasted Root Vegetables

A tasty new way to try tempeh: First marinated in harissa, then steamed in beer = sweet, smokey, tender goodness. After the beer is absorbed and evaporated, add a little oil to the pan and fry for crispy, irresistible edges.

Ingredients for Tempeh
1 package of tempeh
1/2 cup of harissa
1/2 cup of your favorite beer
salt & pepper
dash of high heat oil for pan-frying

Ingredients for Walnut Garlic Sauce
1/2 cup walnuts
5 to 6 garlic cloves
1 tablespoon harissa
1/4 cup olive oil
1/4 cup red wine vinegar
salt & pepper

Assembly
4 medium sized beets
3 carrots
2 cups farro
parsley to top it off

View the full recipe at Earthy Feast →