Ingredients for 2 servings
For the Tempeh
- 200 g Tempeh – into 1.5-cm cubes
- 150 g green beans – wash, clean and cut in half
- 50 g carrots – peel and cut into 0.5-cm cubes
Liquid ingredients and spices
- 500 ml vegetable broth
- 1 ½ TBSP peanut oil
- 2 TBSP Tamari (or soy sauce)
- 2 TBSP tomato paste
- 1 TSP coarse-grained mustard
- 2 TABLESPOONS noble yeast flakes
- 1 TBSP paprika powder
- Crystal salt
- Pepper from the mill
- ½ TSP finely chopped sage
Preparation time about 15 minutes cooking/baking time approx. 25 minutes
For the fry sauce ½ TBSP peanut oil in a pan and fry the carrot cubes in 2 Min. roasting. Then add the tomato puree, Paprika and stir, coating them with vegetable stock.
Tamari, mustard, yeast flakes, and sage, season with salt and pepper and bring to a boil. Then the beans in the Sauce and 10 to 12 Min. slightly firm to the bite cooking.
In the meantime, the rest of the peanut oil in another pan and fry the Tempeh in about 4 Min. crispy, Golden brown. Remove from the pan and set aside.
Shortly before the-end of the Tempeh to the vegetables in the pan, 1 Min. in the gravy to heat, and season with salt and pepper.
The contents of Pan on two plates and serve.
Tip: This fits in with a fine potato puree.
Nutritional values per Serving
- Calories: 218 kcal
- Carbs: 7 g
- Protein: 17 g
- Fat: 13 g