Tempeh Pan with Carrots and Chestnuts

5 from 7 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 171 kcal


  • 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.


Serving: 100gCalories: 171kcalCarbohydrates: 18.6gProtein: 12.1gFat: 5.2g
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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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