Tempeh-Veggie-Peanut-Rice

Name: Tempeh-Veggie-Peanut-Rice
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 3
Cuisine: Asian
Ingredients: 100 g tempeh; 0.5 cauliflower; 150 g rice; 150 g cherry tomatoes; 0.5 green zucchini; 3 tbsp creamy peanut butter; 2 tsp soy sauce; 0.5 lemon or lime; salt; pepper; olive oil; 1 tsp agave sirup (optional)

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Mel 🌻

Community member

"I created this recipe freestyle since I’ve never cooked with tempeh before, but this is a very nice vegan 🌱 option to have some veggies with rice. The peanut sauce makes everything better! It can be varied depending which vegetables you prefer or have at home."

Difficulty

Easy 👌

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

66⅔ g

tempeh

⅓

cauliflower

100 g

rice

100 g

cherry tomatoes

⅓

green zucchini

2 tbsp

creamy peanut butter

1⅓ tsp

soy sauce

⅓

lemon or lime

salt

pepper

olive oil

⅔ tsp

agave sirup (optional)

Utensils

Knife, cutting board, bowl , Pot, sieve, Baking sheet , Bowl, spoon, water

Step 1/5
- 66⅔ g tempeh
- ⅓ cauliflower
- ⅓ green zucchini
- 100 g cherry tomatoes
- Knife, cutting board, bowl
Wash and cut the veggies, pull the tempeh into bite sized pieces
Step 2/5
- 100 g rice
- Pot, sieve
Rinse rice & cook according to your preferences/ package instructions
Step 3/5
- salt
- pepper
- olive oil
Put veggies and tempeh in a bowl, drizzle with olive oil, salt, pepper, garlic powder and some spices you like (paprika, chilli, basil, oregano)
Step 4/5
- Baking sheet
Spread everything on a baking sheet , bake at 180-190 degrees Celsius for 30-40 minutes (depending on how soft you like the veggies)
Step 5/5
- 2 tbsp creamy peanut butter
- 1⅓ tsp soy sauce
- ⅓ lemon or lime
- ⅔ tsp agave sirup (optional)
- Bowl, spoon, water
Mix peanut butter, lemon/lime juice, a tiny bit of agave sirup & some soy sauce. Stir until smooth (add some boiled/warm water in case it doesn’t get creamy enough this will help)
Enjoy your meal!