Tempeh pan with roasted vegetables

Ingredients for 2 servings:

• 300 g Brussels sprouts
• 200g tempeh
• 2 carrots
• 1 bell pepper
• ½ bunch of spring onions
• vegetable oil
• salt and pepper
• Sugar
• 4 tbsp soy sauce
• 3 tbsp water
• 2 tbsp rice wine vinegar
• 1 tbsp agave syrup
• 1 tsp cornstarch
• 3 garlic cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a vegan, healthy filling meal

Combine the sauce ingredients in a blender and set aside. Dice the tempeh. Halve the Brussels sprouts, finely dice the bell peppers, and slice the carrots. Slice the spring onions and set the green part aside. Heat a little vegetable oil in a pan or wok and fry the tempeh until crispy all over. Transfer to a bowl and drain on some kitchen paper. Heat a little sesame oil again in the same pan and fry the Brussels sprouts, carrots, bell peppers, and the white part of the spring onions until the sprouts are cooked but still firm to the bite. Season lightly with salt and pepper. Finally, add a pinch of sugar and let it caramelize briefly to give it a lovely roasted flavor. Add the tempeh and sauce, stir well, and bring the sauce to a boil until it thickens. Divide everything between 2 plates and garnish with the green part of the spring onions.