The tempeh with vegetables is a simple, healthy, and tasty main course. Tempeh is a fermented soy-based food, rich in protein, consumed as a substitute for animal proteins, thus suitable for vegans. Various types are available in the market, made from other legumes. In the following recipe, I offer it sautéed with vegetables like bell pepper, zucchini, and carrot, but you can use whichever you prefer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Serving
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All Saints
Ingredients
- 3.2 oz red bell pepper
- 2.6 oz tempeh
- 2.5 oz dark zucchini
- 1.4 oz carrot
- 1 yellow onion
- to taste parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Frying Pan
- Lid
- Wooden Spoon
Steps
To prepare the tempeh with vegetables…
Take the bell pepper and zucchini, wash them, remove the ends, and cut the vegetables into sticks or cubes.
Then peel the carrot and cut it the same way, and finally peel the onion and slice it.
In a frying pan, pour the extra virgin olive oil and sauté the onion, then add the other previously chopped vegetables, namely the bell pepper, carrot, and zucchini.
Cook the vegetables for about 10 minutes, covering them with a lid and adding a little water. Stir them occasionally with a wooden spoon.
When the vegetables are almost cooked, add the tempeh cut into sticks or cubes. Continue cooking for another 5 minutes.
Season with salt and pepper. Serve the dish hot with a sprinkle of chopped parsley.
