Tempeh with Vegetables

I can suggest a recipe for vegetable tempeh which is a fantastic choice for a vegan dish rich in proteins and flavors. Here is the recipe:

Ingredients

• 200 g of tempeh
• 1 zucchini
• 1 carrot
• 1 red bell pepper
• 1 onion
• 2 cloves of garlic
• 150 g of broccoli
• 1 tablespoon of soy sauce
• 1 teaspoon of freshly grated ginger
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Cut the tempeh into cubes or slices, according to your preference.
2. In a non-stick pan, heat some oil and brown the tempeh cubes until they are golden and crispy. Remove them from the pan and set aside.
3. In the same pan, add the chopped onion and garlic and sauté until they become translucent.
4. Add the carrot and bell pepper cut into sticks and the zucchini sliced into rounds. Sauté the vegetables in the pan for a few minutes.
5. Add the broken-up broccoli and continue cooking for another 5-7 minutes until the vegetables are tender but still crispy.
6. Meanwhile, in a small bowl, mix the soy sauce with the grated ginger.
7. Put the tempeh back in the pan with the vegetables and pour the soy sauce and ginger mix, allow to flavor for a couple of minutes so that the ingredients blend well.
8. Taste and adjust with salt and pepper according to your taste.

Trivia

Tempeh is a food of Indonesian origin made from fermented soybeans, known for its high protein content and firm texture that makes it particularly suitable for grilling or sautéing. Often used as a meat substitute in vegetarian and vegan diets, tempeh absorbs the flavors it is cooked with, making it very versatile in culinary applications.

Here is your recipe for a tasty tempeh with vegetables dish. Of course, you can adjust the recipe to your taste or ingredient availability. If you want to add an Italian touch, for example, you could add some fresh chopped tomato or some minced basil at the end of cooking for a Mediterranean flavor.