Seared Tempeh

Making the tempeh: cut the tempeh into 2x3 rectangles and then split in half to make them thinner. Add the tempeh, 2/3 of vegetable broth (2 cups), red wine, fennel seeds, peppercorns, bay leaf and ½ teaspoon salt to your saucepan. Cover and simmer on low heat for about 20 minutes.

Making the sauce: peel and chop the onion and dice the figs. Heat the olive oil in another saucepan and sauté the onions, covered, until translucent. Add the figs, vinegar, sugar and ½ teaspoon salt and bring to a boil. Turn down the heat and simmer for about 5 minutes. Remove the lid and continue to simmer for 20 minutes. Add remaining 1 cup vegetable stock and cook for an additional 10 minutes. Add the rosemary and simmer for an additional 5 minutes. The sauce should be thick.

Making the quinoa: add the quinoa and 2 cups of water to a pot. Bring to a boil, cover and reduce to simmer until water is absorbed, about 15-20 minutes. Uncover and fluff with a fork.

Remove the tempeh from the saucepan and add to a hot skillet coated with oil. Brown the tempeh. Be sure not to flip until the first side is brown, taking a few minutes on each side. Note: Make sure not to overcrowd the skillet.

To serve: Place the browned tempeh over the quinoa and top with sauce. Enjoy!