John Myers
Tempeh Pan with Carrots and Chestnuts
The perfect tempeh pan with carrots and chestnuts recipe with a picture and simple step-by-step instructions.
- 200 g Tempeh
- 150 g Sweet chestnuts freshly cooked
- 3 Carrots
- 1 Fresh onion
- 1 Chilli red fresh
- Soy sauce
- Rapeseed oil
- Agave syrup
- Cut the tempeh into pieces and marinate in a little soy sauce. Cut the carrots into sticks, cut the onion into rings, chop the chilli. Roughly cut the chestnuts (pre-cooked, from the vacuum pack).
- Heat some rapeseed oil and fry the tempeh until it has a nice golden brown color. Remove from pan and set aside.
- Now put some oil back into the hot pan and first sweat the onions, then add the carrots and chilli and sauté. Now add the chestnuts and caramelize with a splash of agave syrup.
- Deglaze with a little soy sauce, add tempeh, heat everything well again, done! I’ll serve it with couscous.
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