Even though I've been a vegetarian all my life, I only recently learned how to cook with tempeh. This soy product is a great alternative to meat, but unless you know how to prepare it, it can be rather tasteless.
Don't worry, I solved the puzzle for all of us and learned how to turn this vegan "meat" into a tasty replacement for animal protein in countless dishes. Here, for example, I made a vegan version of the classic Peruvian dish known as lomo saltado. I even gave it a more nutritious punch by using quinoa instead of rice, and sweet potato oven-fries instead of French fries.
You can substitute cauliflower, green beans, thickly sliced zucchini, or other veggies instead of broccoli. This dish is also a good way to use up any leftover quinoa, brown rice, or millet.
Time-saving tips: Marinate the tempeh overnight or in the morning so that it's flavorful by dinnertime. Cut prep time by making the quinoa and vegetable mixture ahead of time — it will keep in an airtight container in the refrigerator for up to four days.