Tempeh Stew with Turmeric Rice

Ingredients

• Tempeh3/4 cup (120 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Red Bell Pepper1/4 count (30 g)
• Oil1/2 tablespoon (5 ml)
• Rice1/2 cup (100 g)
• Turmeric1 teaspoon (2 g)
• Bay Leaves1 count (1 g)
• Soy Sauce1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Cut the tempeh into medium pieces.

2. 2

   Step 2

   Chop the onion, the bell pepper and half a garlic clove. Set aside the other half for the rice.

3. 3

   Step 3

   Cut the tomato into small pieces.

4. 4

   Step 4

   Make the rice: It's 2 cups of water for every 1 cup of rice.

5. 5

   Step 5

   Add the turmeric, the remaining garlic and add salt and pepper to taste.

6. 6

   Step 6

   Once boiling, lower the heat. Cook for about 17-20 minutes until evaporated and the rice is well done.

7. 7

   Step 7

   In the meantime, make the stew: Heat oil in a pot over medium-high heat and stir-fry the onion with the garlic and bell pepper for 5 minutes with a pinch of salt.

8. 8

   Step 8

   Next, add the tempeh and cook for 5 more minutes.

9. 9

   Step 9

   Add the tomato, bay leaf, soy sauce and bring to boiling point.

10. 10

    Step 10

    Once boiling, lower the heat, cover and cook for 10 minutes. Stir from time to time and, if necessary, add some water.

11. 11

    Step 11

    Serve the tempeh stew with the turmeric rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tempeh Stew with Turmeric Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.