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Sweet and sour tempeh

Sweet and sour tempeh
4.3 32 ratings
Prep. 30 min
Total 50 min
4 portions
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Ingredients

  • extra virgin olive oil spray
  • buckwheat groats
    40 g
  • spring onions/shallots trimmed and cut into thirds
    2
  • garlic cloves
    5
  • tempeh cut into pieces (approx. 3-4 cm - see Tips)
    300 g
  • plant-based milk of choice
    30 g
  • ground black pepper
    ¼ tsp
  • extra virgin olive oil
    20 g
  • piece fresh ginger peeled and cut into slices
    2 cm
  • brown onion
    ½
  • carrot (approx. 100 g), cut into slices
    1
  • red capsicum (approx. 100 g), cut into pieces (2 cm)
    ½
  • fresh baby corn (see Tips)
    350 g
  • fresh pineapple cut into pieces (2 cm)
    350 g
  • tomatoes cut into eighths
    3
  • snow peas
    100 g
  • coconut sugar
    2 - 3 tbsp
  • apple cider vinegar
    2 - 3 tbsp
  • gluten free cornflour
    1 tbsp
  • salt to taste
  • ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Protein 26.9 g
Calories 2942 kJ / 700.5 kcal
Fat 38.6 g
Fibre 13.8 g
Carbohydrates 55.7 g

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Also featured in

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Australia and New Zealand

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