A liberal interpretation of traditional Thai pra ram. Tempeh and broccoli smothered in delicious, creamy coconut milk peanut sauce bulked up with quinoa make this a filling backcountry treat at the end of a long hike.
Ingredients – 6 servings
- 2-3 onions, diced
- 3 or so garlic cloves, minced
- An inch or so of ginger, minced
- 3 packages tempeh, cut into small cubes
- Some Bragg’s or soy sauce
- 3 package mushrooms, chopped
- 1 container freeze dried broccoli
- 6 servings quinoa
The Sauce (1 serving-per bag)
- 11⁄2 tsp sugar
- 2 Tbsp peanut butter powder
- 1⁄2 tsp soy sauce powder
- 1⁄4 C powdered coconut milk
- pinch of dried ginger
Chop the tempeh first and while you’re preparing the other ingredients, marinate it with the Bragg’s and some of the chopped garlic and ginger. Crack some pepper in there too. Sauté the onions for a bit. Add the garlic and the ginger and cook for a bit. Throw in the tempeh and the mushrooms. Cook until cooked. Meanwhile, prepare the quinoa.
On separate trays, dry the quinoa and the tempeh/mushrooms at around 135º until it’s all dry.
Bag it Up – 6 servings
Measure the sauce ingredients and individually add them to the bags. Weigh the dried tempeh and mushrooms and put 1⁄6 in each bag. Weigh the broccoli and put 1⁄6 in each bag. Weigh the quinoa and put 1⁄6 in each bag.
When rehydrating, make sure to stir it up and get the corners – the sauce powder can hide there and you want all that yummy sauce reconstituted.