This is one of my favorite vegan recipes. Spiced tempeh with roasted asparagus, tomatoes, black beans, quinoa, and Indian spices. I made it in my cast-iron skillet, which requires very little fat/oil to cook in, plus you fortify your food with a little bit of iron.

Spiced Indian Tempeh With Vegetables and Quinoa [Vegan]

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Serves

2

Ingredients

  • 3.5 ounces of tempeh
  • 1 tbsp of coconut oil
  • 4-5 stems of raw asparagus
  • 1/2 cup of cooked black beans
  • 1/2 cup of cooked quinoa
  • 5 cherry tomatoes
  • 2 tsp of Indian spice mix or curry powder
  • 3 tbsp of salsa
  • fresh herbs (I used coriander)

Preparation

  1. Preheat the skillet to medium heat.
  2. Once it’s hot, lightly grease the surface with coconut oil and add the tempeh.
  3. Stir fry until golden brown and add your vegetables, spices, and salsa until cooked and browned.
  4. Sprinkle with fresh herbs.

Notes

You can substitute the quinoa with another grain and the beans with your favourite legume. I often make this with Mexican spices for variety. It’s a great way to use leftovers from the week.



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