Vegetable cream with tempeh

How to make a vegetable cream with tempeh



– 150g of leeks

– 2 onions

– 80g tempeh

– 1 cup soy milk

Olive oil



– Wash, peel and chop the vegetables.

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

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

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

– Add a glass of soy milk to increase creaminess and correct for salt.

– In the event that tempeh has been withdrawn and reserved separately, add it to the crushed cream.

How to serve:

Serve it hot as a main course for lunch or dinner.

punto rojo More information about leeks and nutrition

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

12 May, 2021

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