Colorado Kitchen: Tempeh Succotash

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Chef Daniel Asher from Root Down shows us how to make Summit Tempeh Succotash.

Summit Tempeh Succotash


Serves 4


-1 lb Summit Tempeh, cut in 1/2" strips

-1 cup organic Olathe sweet corn, grilled and cut off the cob

-1/2 C organic edamame

-1 bunch asparagus, (stems trimmed and composted) cut in 1inch pieces on a bias

-1 medium organic zucchini or yellow summer squash, cut in 1/4" thick slices

-1 bottle Glider Cider 'Grasshopah'

-Sea salt, red chile powder & cracked black pepper to taste

-grapeseed oil to stirfry

-micro opal basil to garnish


heat the grapeseed oil in a hot pan and add the tempeh strips, adding salt & pepper, and flipping once until golden brown. Set aside

Add more oil to sauté pan and when hot, add the corn, edamame, squashes, asparagus.

Season with salt, pepper & chile flake & sauté until softened yet still crunchy. Quickly add about 1/2C of Glider Cider to deglaze the pan and add flavor, add the tempeh back in to the pan for a couple quick tosses and then plate, garnishing with micro basil.

Serve warm and with good company.

Source all ingredients responsibly and know your farmer. Support local sustainable agriculture!