Dispositivos y accesorios
Eggplant and tomato breakfast hash with crispy tempeh
Prep. 20min
Total 40min
4 portions
Ingredientes
-
fresh mint leaves only2 sprigs
-
fresh basil leaves only1 sprig
-
eggplant (approx. 400 g), cut into pieces (approx. 2 cm)1
-
salt plus extra for sprinkling¼ tsp
-
extra virgin olive oil plus extra for greasing25 g
-
garlic clove1
-
tomato paste2 tsp
-
Tabasco® sauce1 - 2 dashes
-
ground black pepper1 - 2 pinches
-
cherry tomatoes250 g
-
sugar1 pinch
-
tempeh (marinated or plain), cut into thin slices (approx. 5 mm)300 g
-
toast4 slices
Dificultad
fácil
Inf. nutricional por 1 portion
Proteína
20.8 g
Calorías
2070.1 kJ /
492.9 kcal
Grasa
33.4 g
Fibra
7.8 g
Carbohidratos
24.5 g
¿Te gusta lo que ves?
¡Esta receta y más de 100 000 otras te esperan!
Registrarse gratis Más informaciónTambién incluido en
Plant to Plate
120 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
También podría gustarte...
Mostrar todoPlum and raspberry chia puddings
2h 30min
Bagels with bacon jam and egg
3h 20min
Banana oat clusters
55min
Soufflé omelette with hot smoked salmon
25min
Tofu scramble
25min
Muffin pan chorizo frittatas
30min
Mixed veggie and cheddar egg muffins (6 months+)
30min
Kumara fritters with sour cream and chilli sauce
25min
Nut butter & berry chia jam overnight oats
24h 10min
Grain-free granola (Noni Jenkins)
40min
Coconut quinoa with sticky mango
30min
Apple and almond overnight oats (gut health)
24h 10min