Miso-Mustard Tempeh With Roasted Baby Bok Choy

This article discusses a recipe for miso-mustard tempeh with roasted baby bok choy that offers a simple yet polished dinner option. The tempeh is coated with a savory glaze made from white miso, grainy mustard, and tamari, while the bok choy is roasted until soft and charred. The dish is finished with fresh lemon juice and toasted sesame seeds, providing a flavorful and textured meal that can be served with rice or quinoa.

The recipe, taken from The Vegan ABCs Cookbook by Lisa Dawn Angerame, involves simmering the tempeh before marinating it and cooking it in a skillet. The bok choy is roasted alongside with tamari and oil. This dish is a great option for a more elegant dinner without requiring significant additional effort, making it a versatile and delicious meal option for those looking to add variety to their plant-based diet.