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 small pieces using your hands or a fork.
2. Heat vegetable oil in a frying pan over medium heat and add chopped onion and garlic. Cook until soft, about 4 minutes.
3. Stir in crumbled tempeh, soy sauce, chilli paste, and maple syrup. Cook for another 5 minutes until everything is heated through.
4. Rinse quinoa under cold water. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
5. Once quinoa is cooked, mix in chopped spinach until wilted. Serve the tempeh crumble over the quinoa.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info