A simple, delicious and easy plant-powered recipe filled with plant protein and vegetables for a great mid-week dinner. Crumbled tempeh in a rich marinara tomato sauce with olives served with rice and fresh herbs, this recipe is naturally vegan, gluten-free and healthy.
I love using tempeh and don’t get to play around with it often enough. So, this year, I wanted to show off how amazing this natural plant-based source of protein is. Tempeh is a great source of probiotics due to the fermentation process. It is a traditional Indonesian soy product that is made by culturing soybeans into a cake form. It is firm and usually comes in blocks.
- 170 gram tempeh
- 1 tbsp balsamic vinegar
- 1 tbsp syrup
- 1 white onion small dice
- 2 large cloves garlic crushed
- 1 red pepper small dice
- 1 small courgette small dice
- 1/2 tsp mixed herbs
- 1/2 tsp dried thyme
- pinch cayenne
- 400 gram tomato paste
- 40 gram pitted olives halved
- 4 leaves cavolo nero or 2 handfuls kale, de-stemmed and chopped
- 150 gram rice
- olive oil
- salt and pepper
- fresh herbs
- fresh tomatoes
- Crumble the tempeh with your hands and pour over the balsamic vinegar and syrup and leave to one side.
- Put the rice on to cook according to packet instructions.
- Meanwhile, heat a drizzle of olive oil in a frying pan and add the onion and garlic. Fry for 10 minutes before adding in the red pepper and courgette. Fry for 5 minutes and add the mixed herbs, dried thyme and cayenne pepper. Cook for another 5 minutes before adding in the tempeh, tomato passata, olives and cavolo nero. Stir and reduce the heat to simmer for 5-10 minutes.
- Serve the cooked rice with the tempeh marinara. Top with some fresh herbs, tomatoes and seeds.