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Vegan Curry Bowl

Name: Vegan Curry Bowl
Total time: 40 min
Yield: 4
Cuisine: Asian
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

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Difficulty:

easy

Preparation:

40 min.

Preparation

Ingredients

for

servings

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?

potato Tempeh soy sauce onion carrot Leek

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Preparation steps

Marinate the tempeh slices in the soy sauce.

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.

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.

Heat the remaining oil in a frying pan and cook the tempeh on both sides until brown.

Ladle the pea soup into serving bowls and place the fried tempeh on top.

Vegan Curry Bowl

Ingredients

Preparation steps

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