Tempeh is a source of vegan protein made from fermented soy beans. Don’t let the fact that it’s made from fermented soy beans turn your off though as may foods are fermented, think yoghurt! While it may not be something you decide to have everyday, it makes a great protein option to have for a change sometimes. Try this delicious recipe.
(Serves 2-3)
Ingredients
For the tempeh
- 200g tempeh, grated (I used the Nutrisoy tasty tempeh) (you can use tofu instead)
- ½ medium celeriac, grated
- 1 medium onion, finely sliced
- 3 garlic cloves, finely chopped
- 1 teaspoon curry powder (I used Keen’s Traditional Curry Powder)
- 1 teaspoon fresh red chilli, finely chopped (can take out seeds or leave in for extra hot)
- ½ teaspoon salt or to taste
- 1/4 teaspoon turmeric
- 1 teaspoon olive oil
For the Salad
- 1 medium cucumber, chopped into thin circles
- 2 medium tomatoes, chopping into 1.5cm cubes
- 2 medium carrots, grated
- ½ red capsicum, cut into small strips
- ½ cup fennel, cut into small strips
- ¼ cup mixed sprouted beans e.g. chickpeas, lentils, mung beans etc
- ½ small avocado, cut into small cubes
- 3-4 tablespoons nut, seed & sultana mix (or add your own combination)
- 1-2 tablespoons apple cider vinegar
- 1 teaspoon olive oil
- ½-1 teaspoon stevia e.g. Natvia stevia
Method
- Heat 1 teaspoon oil in a medium frypan on medium high heat and then add the onion and garlic and sauté for 2 minutes. Then add all remaining tempeh ingredients and sauté until tempeh gets a little golden. Remove from heat and allow to cool slightly.
- In a large salad bowl, add all salad ingredients and combine well.
- Once tempeh mix has cooled slightly, add it to the salad and combine well. Serve as a breakfast, lunch or dinner meal.
Note
- You can use tofu or vegetarian mince instead of tempeh if preferred. If you prefer meat, try using lean mince.
- This recipe is suitable for those on a vegan, vegetarian, gluten-free and dairy-free diet.
- Those on a low FODMAP diet can substite the garlic for garlic oil (use in salad instead or regular oil) and onion for shallot greens (2-3 tbsp). Omit the avocado + sultanas and use suitable nuts e.g. walnut, pecan, peanuts or macadamia nuts
