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Tempeh Marinara with Rice

Tempeh Marinara with Rice served on a plate with spoon.

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.

Tempeh Marinara with Rice served on a plate with spoon.

Tempeh Marinara with Rice

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.
4.50 from 2 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dinner, Lunch
Cuisine: Asian-Inspired, Italian-Inspired
Keyword: Tempeh Marinara, Vegan Tempeh Rice
Author: Amy
Servings: 2 people

Ingredients
 

  • 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

To serve

  • fresh herbs
  • fresh tomatoes
  • seeds

Instructions

  • 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.
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