John Myers
Ingredients for 3 servings:
- 400 g potatoes
- 400 g Brussels sprouts
- 1 onion(s)
- salt and pepper
- nutmeg
- 200g tempeh
- oil
- 3 tbsp soy sauce
- 1 tbsp mustard
- 1 tbsp maple syrup
- ½ tsp smoked paprika powder
- ½ tsp oregano
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegan, quick to prepare and hearty
Dice the potatoes and cook until al dente. Halve the Brussels sprouts and cook until al dente. Finely dice the onion. Crumble the tempeh by hand or in a food processor. Mix the ingredients for the tempeh marinade. Heat a little oil in a large pan and fry the tempeh until browned all over. Transfer to a small bowl and stir in the marinade. Wipe the pan with a kitchen towel and heat a little more oil. Fry the potatoes and onion for 5 minutes on all sides. Stir in the Brussels sprouts and cook for 3 minutes. Season with salt, pepper, and nutmeg. Stir in the tempeh and heat for 2 minutes.
Facebook Comments