Italian Tempeh with Peppers, Onions and Herbed Farro

This is a savory vegan recipe for Italian tempeh with peppers, onions, and herbed farro.  Peppers and onion mingle with tempeh seasoned like Italian sausage with fennel seeds, crushed red pepper, garlic and oregano. All of this deliciousness is served over a bed of toasted farro with fresh basil, parsley and lemon juice.

This Italian tempeh recipe makes me think of an abundant farmer’s market.  It showcases the late summer bounty very well–peppers, onions, and fresh herbs.  

A few things…

• ・Pearled farro is the most common type sold in US grocery stores. I like it, because it cooks up fast.

• ・As you toast the farro, some of the grains may pop. This is totally fine. As long as none of the grains are burning, you’re on the right track. You just want them to get a bit darker.

• ・You can either grill or broil the peppers and onions. In the summer, it’s nice to avoid using the oven. Directions are provided for either approach.

• ・As a variation, add some squash with the vegetables that are broiled or grilled.

I appreciate you stopping by, and hope this Italian tempeh dish is a hit! Check out more vegan tempeh recipes 💚

Italian Tempeh with Peppers, Onions and Herbed Farro

Herbed Farro:

1 cup pearled farro

1 cup broth (fake chicken or vegetable)

2 Tbsp torn fresh basil

¼ cup finely chopped flat leaf parsley

1 Tbsp lemon juice

½ tsp dijon mustard

Peppers and Onions:

2 red peppers, sliced

2 green peppers, sliced

1 medium red onion, sliced into crescents

1 tsp garlic powder

 Olive oil, to drizzle

Salt, to taste

Black pepper, to taste

Italian Tempeh:

8 ounce package tempeh, torn into large chunks

2 garlic cloves, coarsely chopped

2 Tbsp olive oil

1 tsp fennel seeds

½ tsp paprika

½ tsp dried oregano

½ tsp crushed red pepper

¼ cup dry white wine

2 Tbsp reduced sodium soy sauce

½ tsp dijon mustard

¼ cup nutritional yeast

1 Tbsp lemon juice

1 Tbsp torn fresh basil

1 tsp fresh oregano leaves

1. In a dry, dutch oven or heavy medium saucepan, add farro over high heat.  Constantly stir the farro around in figure 8’s for 1 minute.  Then, turn the heat down to low, and continue stirring for 2-3 more minutes. You want it to darken a bit, but not burn. Add the water and broth. Cover with the lid and simmer over low heat for 25-30 minutes or until the farro is cooked through.

2. While farro is simmering, get started on the peppers and onions.  

TO BROIL: Preheat oven to BROIL on HIGH.  Line a cookie sheet with foil or parchment.  Spread peppers and onions across the cookie sheet.  Drizzle with olive oil, and season with salt, black pepper and garlic powder.  Move the veggies around to coat them.  Once the oven is ready, put the cookie sheet in the oven for 5-10 minutes.  Watch closely, so it doesn’t burn.  Flip, and put back in the oven for 3-5 more minutes.  Remove from oven and set aside.  

TO GRILL: In a mixing bowl, drizzle peppers and onions with olive oil, and season with salt, black pepper and garlic powder. Dump the vegetables into a grill-proof pan. Monitoring them closely throughout the process, grill for ~5-15 minutes or until they look grilled enough to you. Set aside.

3.  Once the farro is done cooking, drain off any excess liquid.  Stir in basil, parsley, dijon, and lemon juice.  Taste, and make any adjustments to the flavor (salt? more lemon?).  Set aside while you work on the Italian tempeh.

4. In a large skillet, add garlic cloves and olive oil.  Sauté over low heat for 1 minute, then add fennel seed, paprika, dried oregano, and crushed red pepper and sauté another minute.  Add crumbled chunks of tempeh, and fry until slightly browned (about 5-7 minutes).  

5. Add dry white wine and loosen any of the browned bits stuck to the bottom of the pan.  Once the wine evaporates, add the soy sauce and lemon juice.  Allow it to evaporate.  Remove from heat, and stir in dijon and nutritional yeast.  Then, add peppers, onions, fresh basil and fresh oregano.  Serve vegan Italian tempeh with peppers and onions over the herbed farro.