Termpeh recipes

How to use tempeh in the kitchen



– 150g leeks

– 2 onions

– 80g of tempeh

– 1 glass of soymilk

Olive oil



– Wash, peel and chop the vegetables.

– In a saucepan or pot, pour the olive oil and brown the sliced vegetables and tempeh.

– Remove and reserve the tempeh (if desired) and cover all the vegetables almost completely with water and boil them for about 10-15 minutes covered with a lid.

– Once cooked, pour them together with most of the water and mince them with a blender.

– Add a glass of soymilk to increase its creaminess and correct salt.

– In case tempeh has been reserved separately, add it to the crushed cream.

Way to serve:

Serve it hot as a main dish

Other dishes with tempeh

Tempeh with pasta

Salad with tempeh cubes

Tempeh burger with caramelized onions

punto rojo More information on tempeh.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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