Tempeh & veggies bowl
This recipe contains a fascinating ingredient: tempeh. Originally from Indonesia, it is made from soya beans. The beans are soaked, boiled, drained, peeled, and left to cool. Once cooled, they are mixed with spores of the fungus Rhizopus oligosporus. Finally, they are packed into rectangular-shaped piles and incubated at 22-26ºC.
Brown sugar or honey can be used to prepare the sauce.
- 400 g tempeh
- 250 g red cabbage
- 180 g basmati rice
- Seven garlic cloves
- Six radishes
- Two pieces of fresh ginger
- One shallot
- One red pepper
- One green pepper
- Five cherry tomatoes
- One lime
- One handful of spinach
- 200 ml soy sauce
- 200 ml water
- Smoked paprika
- Tahini (sesame cream)
- Sauce: Add soy sauce, water, and three tablespoons of sweetener to a saucepan. Cook over medium heat until reduced in volume by half. Turn the heat off, add the lime peels and cover until cool.
- Once the sauce is cool, add the lime juice. Mix and strain the sauce. Finally, add a tablespoon of vinegar and three tablespoons of tahini. Mix again and set aside.
- Marinade: Put 200 ml of olive oil, five garlic cloves, one teaspoon of turmeric, one teaspoon of smoked paprika, one piece of peeled fresh ginger, and a pinch of salt in a blender. Blend until the desired texture is achieved.
- Slice the tempeh. Cut the shallots, red pepper, and green pepper into pieces.
- Mix the sliced food with the marinade. Set aside.
- Rice: Wash the rice with a fine sieve and plenty of water. This will reduce the starch content.
- Add three portions of cold water to one portion of rice to a saucepan. Cook for 15 minutes. Then turn off the heat and cover for 10 minutes to allow it to rest.
- Add three tablespoons of olive oil to a frying pan. Brown the tempeh and marinated vegetables.
- Chop the red cabbage, radishes, and tomatoes finely.
- Arrange all ingredients in a bowl. Place a rice base, add the tempeh, sautéed vegetables, and fresh vegetables. Spread the sauce on top.