SOYBEAN TEMPEH WITH VEGETABLES
Tempeh recommendation: Natural soybean tempeh
Tender soybean tempeh meets colorful vegetables in a creamy vegetable cream sauce - a harmonious interplay of taste and texture! Aromatic spices such as turmeric and paprika give the dish a pleasant spiciness, while fresh parsley provides the perfect finishing touch. Simple and delicious!
servings
25 min
Ingredients
- 200 g tempeh
- 2 carrots, sliced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 200 ml lactose-free plant-based cream (e.g. oat or soy cream)
- 1 tbsp rapeseed oil
- 1 tsp turmeric
- 1 tsp paprika powder (mild)
- 1 tbsp soy sauce
- Chopped fresh parsley (to garnish)
- Salt and pepper to taste
Preparation
- Fry the tempeh: Cut the tempeh into strips and fry in a pan with rapeseed oil until golden brown on both sides. Deglaze with soy sauce and set aside.
- Fry the vegetables: In the same pan, sauté the carrots, zucchinis and peppers until the vegetables are soft but still firm to the bite. Season with turmeric, paprika powder, salt and pepper.
- Add the cream: Add the lactose-free cream to the pan and bring the vegetables to the boil briefly until the sauce has thickened slightly.
- Serve: Divide the vegetables in the cream sauce between two plates and arrange the fried tempeh strips on top. Garnish with fresh parsley and serve.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
