Fried potato tempeh pan

Ingredients for 2 servings:

• 500 g potatoes
• 10 cherry tomatoes
• ½ bunch of spring onions
• ½ tsp salt
• ½ tsp pepper
• ½ tsp cumin powder
• 200g tempeh
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp sesame oil
• 1 tsp garlic
• 1 tsp maple syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

the perfect vegan brunch

Cut the potatoes into small cubes and sauté for 10 minutes. Slice the spring onions and set the green part aside. Quarter the cherry tomatoes. Chop the tempeh by hand or with a food processor. Heat a little oil in a large pan and fry the tempeh until browned all over. Mix the remaining ingredients into a marinade and pour over the tempeh. Let it caramelize briefly. Transfer to a small bowl and set aside. Wipe the pan with a kitchen towel and heat a little more oil. Fry the potato cubes all over. Add the white part of the spring onions, the cherry tomatoes, and the spices and stir in. Add the tempeh and fry everything for another 2 minutes. Divide between 2 bowls and garnish with the green part of the spring onions. Serve with ajvar, ketchup, or salsa.