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Tempeh Marinara with Rice - Good Old Vegan

Tempeh Marinara with Rice

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

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.

Course Dinner, Lunch

Cuisine Asian-Inspired, Italian-Inspired

Keyword Tempeh Marinara, Vegan Tempeh Rice

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Author Amy

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.