Tempeh with Mashed Potatoes and Broccoli

Ingredients

• Tempeh3/4 cup (120 g)
• Tomato Sauce2 tablespoon (28 g)
• Potato1 medium (180 g)
• Broccoli1 cup (90 g)
• Olive Oil2 teaspoon (10 ml)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Peel the potato, cut into pieces and place in a pot filled with boiling water. Boil for 10-12 minutes.

2. 2

   Step 2

   After 5 minutes, add the broccoli florets to the boiling water. Once the potato and broccoli are done, drain and set aside.

3. 3

   Step 3

   Next, slice the carrot and tempeh. Chop the onion.

4. 4

   Step 4

   Heat a pan over high heat and, once heated, pour half the oil and spread. Add the chopped onion and a pinch of salt.

5. 5

   Step 5

   Stir-fry for 3-5 minutes over medium heat. Next, add the carrot, tempeh, tomato sauce and a little water.

6. 6

   Step 6

   Mix well, cover and cook for 6-8 minutes.

7. 7

   Step 7

   At the same time, mash the potatoes until creamy and mix with the remaining oil, a little water or a plant-based milk. Salt and pepper to taste.

8. 8

   Step 8

   Serve the tempeh with mashed potatoes and broccoli.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tempeh with Mashed Potatoes and Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.