Sweet and sour tempeh

Sweet and sour tempeh

4.3 31 ratings

Prep. 30min

Total 50min

4 portions

Ingredients

extra virgin olive oil spray
buckwheat groats
40 g
spring onions/shallots trimmed and cut into thirds
2
garlic cloves
5
tempeh cut into pieces (approx. 3-4 cm - see Tips)
300 g
plant-based milk of choice
30 g
ground black pepper
¼ tsp
extra virgin olive oil
20 g
piece fresh ginger peeled and cut into slices
2 cm
brown onion
½
carrot (approx. 100 g), cut into slices
1
red capsicum (approx. 100 g), cut into pieces (2 cm)
½
fresh baby corn (see Tips)
350 g
fresh pineapple cut into pieces (2 cm)
350 g
tomatoes cut into eighths
3
snow peas
100 g
coconut sugar
2 - 3 tbsp
apple cider vinegar
2 - 3 tbsp
gluten free cornflour
1 tbsp
salt to taste
ground black pepper to taste

Nutrition per 1 portion

Calories 700.5 kcal / 2942 kJ

Protein 26.9 g

Fat 38.6 g

Carbohydrates 55.7 g

Fibre 13.8 g

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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