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Recipes

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

Ready in 20 mins

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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