110 g chopped tempeh
1 tbsp. soy sauce
2 tbsp. water
3 tsp. minced garlic
1 small onion, chopped
50 g chopped carrots
150 g chopped fresh tomatoes
130 g chopped kale
juice of 1/2 lemon
1 tsp. basil
50 g chopped green peppers
1/2 tsp. ground cumin
1/2 tsp. chili powder
200 g cooked kidney beans
100 g bulghur |
In a small bowl, marinate tempeh with soy sauce, water, half of the garlic for a hour
In a large kettle at medium heat, sauté onions and rest of garlic.
Add carrots, tomatoes, kale, lemon juice and spices.
When vegetables are almost done cooking, add kidney beans, tempeh, green peppers and bulghur.
Cook until tender (about 30 minutes). |
