Spicy Tempeh Minced ‘Sausage’ with Veggies
Serves
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the tempeh ‘sausage’:
1 tbsp. olive oil
8 oz. (230g) tempeh
1 onion, chopped
2 tbsp. tamari
4 tbsp. jalapeno pepper, drained, chopped
3 tbsp. tomato paste
1 tbsp. paprika
1 tsp. dried oregano
1 tsp. smoked paprika
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. cayenne pepper
1 tbsp. lemon juice
2 cloves garlic, minced
1 tbsp. olive oil
8 oz. (230g) tempeh
1 onion, chopped
2 tbsp. tamari
4 tbsp. jalapeno pepper, drained, chopped
3 tbsp. tomato paste
1 tbsp. paprika
1 tsp. dried oregano
1 tsp. smoked paprika
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. cayenne pepper
1 tbsp. lemon juice
2 cloves garlic, minced
For the veggies:
1 tbsp. olive oil
2 cups (130g) kale, chopped
2 carrots, peeled, chopped
½ broccoli, florets separated
1 small red onion, chopped
½ tsp. ground cumin
½ tsp. paprika
salt & pepper
1 tbsp. olive oil
2 cups (130g) kale, chopped
2 carrots, peeled, chopped
½ broccoli, florets separated
1 small red onion, chopped
½ tsp. ground cumin
½ tsp. paprika
salt & pepper
Nutrition
(Per Serving)
Calories
433
Fats
21 g
Protein
33 g
Carbs
39 g
Instructions
- Heat the oil in a large skillet over a medium heat. Crumble the tempeh in pieces into the heated pan. Add the onion and sauté until the tempeh starts to brown, approximately 5 minutes.
- Add in the tamari, jalapeño peppers and tomato paste. Stir until well coated, then add all the spices and season to taste with salt and pepper. Cook for a further 2-3 minutes, then add in the lemon juice and garlic, mix well and remove from the heat. Set aside until ready to serve.
- Heat the olive oil in a large pot and add all the vegetables. Statue for 5-6 minutes until tender. Season with salt and pepper, cumin and paprika. Serve with the tempeh ‘sausage’.