AUTUMNAL TEMPEH STIR-FRY
Tempeh recommendation: Soybeans and Mountain Herbs
Golden-brown fried tempeh meets hearty potatoes and savory savoy cabbage. A simple fall stir-fry that’s quick to make and satisfyingly filling.
2 servings
35 min
Ingredients
- 200 g tempeh
- 500 g waxy potatoes
- 350 g savoy cabbage
- 1 small onion
- 1 clove of garlic
- 100 ml vegetable broth
- 1 tsp medium-hot mustard
- enough neutral oil, such as canola oil
- 2 tbsp chopped parsley
- salt and pepper
Preparation
- Prepare the potatoes: Wash them, cut them into bite-sized pieces, and parboil them in salted water for about 10 minutes. Then drain them.
- Sauté the tempeh: Cut the tempeh into long strips. Heat a generous amount of neutral oil, such as canola oil, in a large skillet and sauté the tempeh on both sides until golden brown. Remove and set aside.
- Sauté the vegetables: Finely chop the onion and garlic. Cut the savoy cabbage into strips. Sauté the onion and potatoes in the same pan over high heat for a few minutes. Add the garlic and savoy cabbage and sauté briefly.
- Finish the dish: Stir in the vegetable broth and mustard, and let everything simmer for about 5 minutes, until the savoy cabbage is tender but still slightly firm to the bite. Return the tempeh to the pan and heat it through briefly.
- Serve: Season to taste with salt and pepper, sprinkle with parsley, and serve immediately.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
