Simmered Tempeh and Black Beans with Vegan Cashew Cilantro Sauce

From: http://faring-well.com/simmered-tempeh-black-beans-w-creamy-cilantro-sauce/


NOTE: requires a blender and an overnight cashew soak.

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CREAMY + TANGY CILANTRO SAUCE
Makes just over 2 cups, serves 6. 
1 packed cup of fresh cilantro leaves
1 cup raw cashews, soaked overnight
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
1 cup filtered water
1 clove of garlic
1/4 teaspoon ground cumin (more)
few cracks fresh black pepper
fine pink salt to taste (I used scant 1 teaspoon)
Make the sauce. Drain and rinse the cashews, then place in a blender (preferably high speed). Add the remaining ingredients for the sauce, and blend on high until smooth and creamy – about 45 seconds. Taste and adjust salt to taste, and add more water to thin, if needed. Transfer to an airtight jar and store in the fridge until ready to serve.

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SIMMERED TEMPEH & BLACK BEANS

2 cans black beans, rinsed & drained
1 8-ounce package organic tempeh
1/2 cup vegetable broth (my note says do more like a cup)
1/2 teaspoon ground cumin (realistically, more)
3/4 teaspoon chili powder (more)
1/8 teaspoon chipotle powder
few dashes cayenne pepper
1 teaspoon dried oregano
salt & pepper to taste
juice from 1 lime
Make the simmered tempeh and black beans. Break the entire package of tempeh into crumbles by rolling it between your fingers over a medium size sauce pan. Add the black beans and vegetable broth. Place over medium-high heat on the stove and stir. Bring the broth to a simmer, then add the spices. Toss and let simmer another 6 to 7 minutes, stirring occasionally. The mixture should thicken and start to develop a rich color from soaking up the spices.
If at the end you’d like the mixture to be more wet, rather than dry, feel free to add more broth and cook until the liquid is just heated. I prefer mine thicker and don’t mind if it is a tad dry, since it will be topped with the creamy cilantro sauce. Remove from the heat and squeeze the fresh lime juice on top before stirring and serving. Leftovers can be cooled and stored in an airtight glass container in the fridge to enjoy throughout the week.
Serve the tempeh and black bean skillet over a bowl of fresh greens and cooked quinoa, or fill your favorite tortillas with it for a tasty taco or burrito. Make sure to top with plenty of the cilantro cream sauce before serving, and enjoy!