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Raw Food with Tempeh, Spaetzle and Cuscus

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 310 kcal
Contents show

Ingredients
 

  • 40 g Zucchini, cucumber and turnips
  • 60 g Tempeh
  • 1 Spring onions fresh, cut
  • 1 tbsp Oil
  • 20 g Cuscus
  • 50 g Pasta
  • 1 tbsp Tomato paste

Instructions
 

  • Mix the pasta dough and season the cuscus, pour hot water, let both swell, fry the tempeh and onions in the oil, season to your liking, pour in the vegetable stock, add tomato paste, season with soy sauce, put the pasta dough into the boiling water through a potato press and let it simmer, In the meantime, grate the cucumber, turnips and zucchini or chop them up with a spiral peeler and arrange on the plate, season a little with pepper and salt and pour a little oil over them
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Nutrition

Serving: 100gCalories: 310kcalCarbohydrates: 23.6gProtein: 11.4gFat: 19g
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Written by John Myers

Professional Chef with 25 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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