Tempeh with Tomato Sauce and Rice with Vegetables

Ingredients

• Tempeh3/4 cup (120 g)
• Onion1/2 count (75 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Carrot1/2 medium (30 g)
• Rice3/4 cup (150 g)
• Peas1/4 cup (50 g)
• Corn1/4 count (63 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Chop the onion, garlic, shell the corn and dice the carrot. Then, blend the tomato with some water.

3. 3

   Step 3

   Boil the corn in a pot. Let boil for 6 minutes.

4. 4

   Step 4

   Then, put the peas with the carrot and let boil for 6-8 more minutes. Once ready, drain.

5. 5

   Step 5

   At the same time, slice the tempeh and heat a pot over high heat. Once heated, pour half the oil and spread.

6. 6

   Step 6

   Add half the onion with the garlic and a pinch of salt. Stir-fry for 3-5 minutes over medium heat or until the onion is translucent.

7. 7

   Step 7

   Then, put the tempeh and cook for 4 minutes while stirring from time to time. Pour the tomato sauce, cover and let cook for 8-10 more minutes.

8. 8

   Step 8

   Then, heat the remaining oil in another pan and put the remaining onion with the garlic and salt to taste.

9. 9

   Step 9

   Stir-fry for 3-5 minutes over medium heat or until the onion is translucent. Next, add the turmeric, mix well and put the rice with a bit of water.

10. 10

    Step 10

    Mix well and add the corn with the peas and carrot. Mix again and serve with the tempeh stew.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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