RED BEET TEMPEH
Tempeh recommendation: Natural tempeh made from black beans
Spicy tempeh combined with caramelized root vegetables and a hint of maple syrup - an explosion of flavour! The sweetness of the beet, carrots and parsnips is perfectly complemented by the slight spiciness of the chilli flakes and the aromatic vegan pesto. A simple dish with a sophisticated twist!
2 servings
30 min
Ingredients
- 200 g tempeh
- 2 carrots, diced
- 1 small beet, diced
- 1 parsnip, diced
- 1 tbsp olive and rapeseed oil
- 1 tbsp maple syrup
- 1/2 tsp chilli flakes
- 2 tbsp pesto genovese (vegan)
- Salt and pepper to taste
Preparation
- Fry the tempeh: Cut the tempeh into slices and fry in a pan with rapeseed oil until golden brown on both sides. Set aside.
- Caramelize the root vegetables: Fry the carrots, beet and parsnip in a pan with olive oil. Add the maple syrup and chilli flakes and continue to fry over a medium heat until the vegetables are caramelized and soft. Season to taste with salt and pepper.
- Serve: Divide the fried tempeh between plates and arrange the caramelized vegetables next to it. Drizzle with vegan pesto genovese and serve.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
