Peri-Peri Pea & Herb Veggie Tempeh with Charred Cabbage and a Butterbe

Peri-Peri Pea & Herb Veggie Tempeh with Charred Cabbage and a Butterbean & Tahini Puree

Our Pea & Herb Veggie Tempeh is naturally high in protein, packed with fibre and the herbs give a delicious Mediterranean flavour to any dish. It’s super easy to prepare, here we’ve cubed it and coated it in a peri-peri sauce then served with charred hispi cabbage on a creamy butterbean and tahini base.

It all comes together in just 20 minutes - the kind of dinner that feels impressive, but is a surprisingly easy way to add more plants, protein and fibre to your week.

Serves

3-4

Ingredients

For the Veggie Tempeh & Cabbage

1 pack all plants Pea & Herb Veggie Tempeh

1 Hispi Cabbage, cut into quarters

Peri-Peri Sauce

1tbsp agave

1tbsp ground cumin

4 cloves garlic

3 birds eye chillis

2tbsp red wine vinegar

60ml olive oil

285g Jarred Charred Peppers

Salt & pepper to taste

Butterbean & Tahini Puree

splash of water

2tbsp olive oil

50g tahini

1 can butterbeans, drained and rinsed

Juice of 1⁄2 lemon

1 clove of garlic

Salt & pepper to taste

Method

1 Add all the Peri-Peri Sauce ingredients in a blender and blend until smooth. Set aside in a jar or bowl..

2 Add tempeh in a bowl with 4 tablespoons of the peri-peri sauce and set aside.

3 Add a tablespoon of olive oil to a frying pan and fry the tempeh on a medium heat for a few minutes on each side until caramelised and golden. Remove from the pan and set aside.

4 Add all the ingredients for the butterbean & tahini puree to a blender and blend until smooth.

5 Add a drizzle of olive oil to the pan and when hot, add the cabbage seasoning with salt and pepper. Press down with a plate or spatula, allowing it to char for 3-4 minutes on each side. Add 4 tablespoons of the peri-peri sauce along with a splash of water. Cover with a lid and allow the cabbage to steam for another 5 minutes until soft in the middle.

6 Plate up by spooning the butterbean puree as the base, then top with the cabbage & the tempeh, along with the pan oil.

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Ready in 20 mins