2 8oz packages of tempeh sliced to 1/2 inch thick
juice of 2 lemons and 2 limes
1 cup tamari
1/4 cup fruit-sweetened ketchup
1/4 cup sesame or peanut oil
6 cloves fresh garlic, minced (or 2 teaspoons dried)
2 teaspoon all-purpose no-salt seasoning
1/4 teaspoon liquid smoke or smoked paprika (optional)
2 tablespoon olive oil
2 cup diced onion
1 cup EACH diced green bell pepper and red bell pepper
1 bunch diced green onions (scallions)
5-6 cloves fresh garlic, minced
1 bay leaf
1 can of chickpeas (roughly 16 oz)
2 large tomatoes chopped (canned tomatoes okay, about 2 cup no-salt added)
1/4 cup fresh cilantro
32 oz. low-sodium vegetable broth
1 cup light coconut milk
1/4 - 1/2 teaspoon ground cayenne pepper
sea salt to taste
6 cups COOKED brown rice
cilantro and diced avocado for garnish
Place slices of tempeh in a large dutch oven or soup pot, fill with water. Bring tempeh to a boil and reduce heat to a simmer; partially cover. Simmer for 15 minutes.
Meanwhile, prepare your marinade by mixing lemon juice, lime juice, tamari, ketchup, sesame oil, garlic, all-purpose seasoning and liquid smoke.
Remove tempeh with a slotted spoon and place into marinade. Cover with plastic wrap and refrigerate at least 6 hours, turning tempeh every 2 hours, or as inspired.
Heat olive oil in a large dutch oven or soup pot, when simmering add onions, bell peppers, garlic and bay leaf. Sautee for 6-8 minutes. Add chickpeas, tomatoes, cilantro and broth. Cook for 15 minutes.
Remove bay leaf and puree mixture to desired consistency. (I use an immersion blender and leave the soup slightly chunky.) Return soup to low heat. Cook for 5-10 minutes.
Meanwhile, preheat your grill to medium-high heat (around 400F on mine) and arrange tempeh slices marinade side down on the surface. Brush tempeh with the marinade periodically while grilling. After 5 minutes, flip the tempeh and continue basting for 5 more minutes.
Returning to the soup, add coconut milk, season with cayenne pepper and sea salt to taste. Reheat your pre-cooked brown rice as desired.
To serve: place 1 cup of brown rice at the bottom of each deep soup bowl, fill bowl with soup, place tempeh slices atop and garnish with cilantro and avocado.
NOTE: This can be prepared in advance if you're having guests over for dinner. Marinade the tempeh, prepare the soup, have your rice on hand. When you're ready to serve, just reheat the soup and chop the garnishes while you're grilling the tempeh. If everything is made in advance, you should be able to have dinner on the table in about 20 minutes.