Vegan Curry Bowl

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Vegan Curry Bowl
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
5 ozs Tempeh (sliced)
2 Tbsps soy sauce
5 Tbsps Oil
1 onion (finely chopped)
2 carrots (thinly sliced)
1 medium-sized Leek (thinly sliced)
7 ozs potatoes (peeled and diced)
4 cups vegetable stock
13 ozs peas
salt
freshly ground Black pepper
grated Nutmeg
How healthy are the main ingredients?
potatoTempehsoy sauceonioncarrotLeek

Preparation steps

1.
Marinate the tempeh slices in the soy sauce.
2.
Heat 3 tablespoons oil in a pan and cook the onion until transparent. Add the carrots, leek and potatoes and cook, stirring for 5 minutes.
3.
Pour in the stock, bring to a boil, add the peas and simmer for 20-30 minutes until the vegetables are tender. Season to taste with salt, pepper and nutmeg.
4.
Heat the remaining oil in a frying pan and cook the tempeh on both sides until brown.
5.
Ladle the pea soup into serving bowls and place the fried tempeh on top.

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