Oil-free Tempeh, Date, & Olive Marbella

Tangy, complex flavors meld together in this cozy and comforting main dish.




  1. Fill a medium-sized saucepan with water and place the tempeh halves so that they are covered with water.  Bring to a boil, lower the heat and simmer the tempeh for 10 minutes.  Remove and drain the tempeh.  Set aside to cool slightly.
  2. In a large baking pan, combine garlic, oregano, red wine vinegar, vegetable broth, tamari, water, dates, olives, capers, and black pepper.  Stir to combine.  Cut the tempeh into small, bite-sized pieces and add to the bowl, stirring to coat the tempeh with the marinade.  Cover and refrigerate for several hours or overnight.
  3. Preheat the oven to 350-degrees F.  Pour the orange juice and white wine into the bowl with the tempeh and marinade.  Bake the tempeh for 60-90 minutes, stirring occasionally.  The tempeh should start to brown at the edges.  Add more vegetable broth if needed – you want a little juice in there.
  4. Meanwhile, steam up a batch of brown rice and steam or sauté the greens.
  5. Serve the tempeh over the rice and greens; garnish with parsley and orange slices, if desired.