spring edit

Ingredients – 400g tempeh, crumbled – 2 tablespoons olive oil – 2 tablespoons soy sauce – 1 teaspoon smoked paprika – 1 teaspoon garlic powder – 1 teaspoon chili powder – 1 cup cooked quinoa – 2 cups fresh spinach – 1 avocado, sliced – ½ cup cherry tomatoes, halved Method 1. Heat olive oil […]

Ingredients – 400 g tempeh – 2 tablespoons vegetable oil – 1 onion, chopped – 2 garlic cloves, minced – 1 tablespoon soy sauce – 1 tablespoon chilli paste – 1 teaspoon maple syrup – 250 g quinoa – 500 ml vegetable broth – 2 cups spinach, roughly chopped Method 1. Crumble the tempeh into

Ingredients – 300 g tempeh, crumbled – 2 tablespoons soy sauce – 1 tablespoon sesame oil – 1 teaspoon chili powder – 1 teaspoon garlic powder – 1 tablespoon olive oil – 1 cup cooked rice – 1 cup chopped spinach – 1 carrot, grated – ¼ cup chopped green onions Method 1. Start by

Ingredients – 300 g tempeh – 2 tablespoons olive oil – 1 tablespoon soy sauce – 1 tablespoon maple syrup – 1 teaspoon smoked paprika – 1 teaspoon chili powder – 2 cups cooked rice – 1 avocado, sliced – 1 cup cherry tomatoes, halved – 1 cup spinach leaves Method 1. Crumble the tempeh