Tempeh with vegetables

Name: Tempeh with vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Tempeh 8 oz; Precooked chickpeas; Carrots 1 ½ cup; Zucchini 5 oz; Eggplant 3.5 oz; Spring onions 0.7 cup; Cashews ½ cup; Fresh ginger 0.7 oz; Garlic 2 cloves; Fresh chili pepper 1; Sweet Paprika 2 spoonfuls; Soy sauce ¼ cup; Water ¼ cup; Sesame oil 1 ½ tbsp; Sesame seeds 1 tsp; Parsley to taste

it es fr de br

315

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 315
Carbohydrates g 18.4
of which sugars g 10.5
Protein g 20
Fats g 18
of which saturated fat g 2.03
Fiber g 12.9
Sodium mg 1149

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

If you’re looking to spice up your meal routine, this Indonesian-inspired tempeh and vegetables dish is just the thing. And look, tempeh recipes are super, super popular in Indonesia. They bring a nutty, hearty flavor and a firm bite, unlike tofu. Really, this dish is for everyone—not just vegetarians or vegans—thanks to its high plant-based protein content, which keeps you full and satisfied. Can't go wrong. The magic happens when you mix tender zucchini, carrots, and eggplant with crunchy chickpeas and cashews. Toss it all together with ginger and soy sauce to create that classic Southeast Asian taste. Pretty simple. And it offers a mix of tangy and savory flavors. In Indonesia, dishes like this are often served with nasi goreng, which really lets those flavors shine.

Here's the deal: what makes this tempeh stir-fry so special is the burst of flavor you get with each bite. Seriously good stuff. Fresh veggies and a simple sauce create a balanced taste that’s hard to resist. For real, the ginger adds a nice kick, while the soy sauce ensures every bite is moist and flavorful. The texture? Oh, it's amazing, with the tempeh and vegetables absorbing all the tasty sauce while staying a bit crispy on the edges. It's one of those healthy tempeh dishes that ticks all the boxes—nutritious, colorful and easy to whip up. Whether you’re opting for a meat-free night or just craving something different, this dish is all about variety and balance. Plus, the chickpeas and cashews add a sweet, toasty finish that’s hard to beat. For anyone who enjoys easy tempeh recipes or wants to shake up their weeknight dinners, this dish shows just how versatile tempeh can be in everyday meals. It's a fantastic way to experience the rich culinary traditions of Indonesia while enjoying a dish that’s both wholesome and delicious. Really, really good.

How to prepare Tempeh with vegetables

To prepare the tempeh with vegetables, first prepare all the ingredients: cut the tempeh into strips, then slice both the ginger 2 and the scallion 3 and finely chop the fresh chili pepper.

After washing and trimming the vegetables, cut the eggplant into small triangles 4 and slice both the zucchini 5 and the carrots 6 into strips.

Heat a wok well and pour in half of the sesame oil along with the ginger, chili pepper, and peeled garlic cloves 7. Add the scallion 8 and let it sauté for 3 minutes over medium-high heat, then add the tempeh 9.

Deglaze with half of the soy sauce 10 and cook for 5 minutes, always on high heat 11. After this time, transfer the tempeh to a bowl 12 and set aside.

Meanwhile, spread the cashews on a baking sheet 13 and toast them in a preheated static oven at 428°F for 5 minutes, being careful not to burn them. Return the wok in which you cooked the tempeh to the heat and deglaze the bottom with half of the water 14. Once the water has reduced, add the eggplants 15,

the carrots 16 and the zucchini 17, season with the remaining sesame oil 18 and cook on high heat for about 5 minutes.

At this point, the cashews will be toasted, so remove them from the oven and set aside 19. After 5 minutes, pour the remaining soy sauce 20 and the remaining water 21 into the wok.

Add the drained chickpeas 22, paprika 23, and tempeh 34, mix well and stir-fry for another minute, then turn off the heat.

Finally, add the cashews 25, sesame seeds 26, and a few fresh parsley leaves. Serve your tempeh with vegetables while still hot 27!

Storage

It is recommended to consume the tempeh with vegetables immediately. It cannot be frozen.

Tip

You can replace the parsley with fresh cilantro and add a pinch of curry for an even more ethnic touch. Or you can use Taggiasca olives for a Mediterranean note!

For the translation of some texts, artificial intelligence tools may have been used.

Tempeh with vegetables

PRESENTATION

How to prepare Tempeh with vegetables

Storage

Tip

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