Sweet and sour tempeh

Sweet and sour tempeh

4.3 33 ratings

Prep. 30 min

Total 50 min

4 portions

Ingredients

extra virgin olive oil spray
buckwheat groats
40 g
spring onions/shallots trimmed and cut into thirds
2
garlic cloves
5
tempeh cut into pieces (approx. 3-4 cm - see Tips)
300 g
plant-based milk of choice
30 g
ground black pepper
¼ tsp
extra virgin olive oil
20 g
piece fresh ginger peeled and cut into slices
2 cm
brown onion
½
carrot (approx. 100 g), cut into slices
1
red capsicum (approx. 100 g), cut into pieces (2 cm)
½
fresh baby corn (see Tips)
350 g
fresh pineapple cut into pieces (2 cm)
350 g
tomatoes cut into eighths
3
snow peas
100 g
coconut sugar
2 - 3 tbsp
apple cider vinegar
2 - 3 tbsp
gluten free cornflour
1 tbsp
salt to taste
ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Protein 26.9 g

Calories 2942 kJ / 700.5 kcal

Fat 38.6 g

Fibre 13.8 g

Carbohydrates 55.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Show all

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Hearty lentil chilli

50 min

Corn and coriander fritters with avocado tahini

1 h 15 min

Cauliflower tacos with chipotle sauce

3 h 45 min

Garlic mushrooms

25 min

Pesto spaghetti with roast pumpkin

50 min

Vegetable Massaman curry

45 min

Vegan moussaka

1 h 50 min

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Cucumber soup

25 min

Bang bang broccoli

3 h 25 min

Chhole (chickpea curry) and rice

45 min

Show all