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

- Salt


- 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- In the event that tempeh has been withdrawn and reserved separately, add it to the crushed cream.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 in the listing above

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Botanical-online is an informative page that describes, among other topics, the traditional uses of plants from a therapeutic point of view. Their descriptions do not replace professional advice. Botanical-online is not responsible for self-medication and recommends consulting with the physician.