This soup is light, tasty, and easy to make. The simple broth is augmented with carrots, onions, basil, and mint and then finished off with some crispy pan-fried tempeh. This is the perfect meal for someone who is looking to eat quick and healthy.

Pan Seared Tempeh Soup [Vegan, Gluten-Free]

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Ingredients

  • 1 8-ounce pack tempeh, sliced
  • 3 cups vegetable broth
  • 2 tablespoons tamari
  • 3/4 cup crinkled carrots
  • 1/2 cup sliced red onions
  • 5 mint leaves (fresh)
  • 5 basil leaves (fresh)
  • 1/2 teaspoon crushed black pepper
  • A pinch of ginger powder
  • 2 teaspoons lemon juice
  • Salt according to taste
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Preparation

  1. Warm a frying pan and grease it with cooking spray.
  2. Place the sliced tempeh and cook until golden brown and slightly crispy (keep turning on all sides). Once done keep it aside.
  3. In a saucepan boil the vegetable broth and add all the rest of the ingredients (except tempeh).
  4. Just before serving turn off the flame and add tempeh and garnish with lemon wedges.
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