Vegan Tempeh with Orange Sauce À La Buddhist Chef
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 tablespoon vegetable oil
- 240 g tempeh
- 1 tablespoon ginger, chopped
- 2 cloves garlic)
- 3 spring onion (s)
- 250 ml vegetable stock
- 60 ml orange jam
- 2 tablespoon soy sauce
- 0.5 teaspoon ½ Sriracha sauce or hot chili sauce
- a bit salt
- 2 port. Basmati rice, cooked
- possibly vegetables, e.g., avocado, paprika or carrots
Print Recipe
Pin Recipe Instructions
- The tempeh is available in Asian stores, health food stores or supermarkets. Cut this into cubes. Chop the ginger and garlic. Cut the spring onions into small pieces.
- Prepare the rice according to the instructions on the packet.
- Put the vegetable oil in a non-stick pan and fry the tempeh with ginger and garlic for 5 minutes over medium heat until golden brown on all sides. Then add the broth, spring onions, orange jam, soy sauce, sriracha and, if necessary, fresh vegetables and cook for 2 - 5 minutes, stirring, until almost all the liquid is absorbed. Season with a little salt and serve on the basmati rice.
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