in Recipes

Potato tempeh pan with arugula and cress

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 1 pack of tempeh (approx. 200 g)
  • 6 m.-sized potatoes
  • 2 tbsp oil or margarine
  • 1 pack of cress or arugula cress (organic store or homegrown)
  • salt and pepper
  • Fried potato seasoning
  • 1 garlic bulb(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Peel and finely dice the onion and garlic clove (if using). Wash and peel the potatoes, and cut into small slices or cubes. Dice or slice the tempeh as well. Heat the oil in a pan, fry the potatoes and onions briefly, then add the tempeh and continue frying over medium heat, adding a little more water if necessary and finishing cooking. Season to taste with pepper, salt, and fried potato seasoning, if desired. Meanwhile, wash and chop the arugula and cress. Arrange everything on the plates and sprinkle with arugula and cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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