Pea & Herb Veggie Tempeh Grain Bowl

This Veggie Tempeh is made with peas, rosemary and live cultures for a firm tempeh that's naturally high in protein and fibre. It’s really easy to prepare and the rosemary and subtle sweetness from the peas gives the tempeh a delicious Mediterranean flavour when pan-fried until golden.

Simply slice, pan-fry and add to your favourite grain bowl to bring a delicious nutty flavour to every bite as well as that extra protein and fibre boost.

We’ve paired it with a simple quinoa and spinach base, carrot and cucumber, and a vibrant green tahini dressing to tie it all together.

Serves

Ingredients

For the Grain Bowl

1 pack all plants Veggie Pea Tempeh, cut into thin strips (about 1cm)

1 pouch quinoa

1 carrot, peeled into ribbons

½ cucumber, inside removed and cut into half-moons

Large handful of spinach (about 50g), shredded

Grated zest of ½ lemon to serve (optional)

Green Tahini Dressing

2 tbsp tahini

2tbsp maple syrup

Zest of ½ lemon

Juice of ½ - 1 lemon (depending on taste preference)

4tsbp olive oil

Salt & pepper to taste

Method

1 Put the pouch of quinoa in the microwave as stated on pack (about 2 minutes)

2 Slice the Veggie Tempeh into thin strips. Add a drizzle of olive oil and a sprinkle of salt to a frying pan. Once hot, add the tempeh strips and fry until golden and crispy for 3-4 minutes on each side.

3 Shred your spinach, de-seed and slice the cucumber into half-moons and make your carrot ribbons. Chop the coriander or parsley until to a paste-like consistency.

4 In a bowl, whisk all the dressing ingredients together.

5 Toss the spinach with the quinoa and half of the dressing in a bowl.

6 Add your ribbons and chopped cucumber to the bowl, then add the Tempeh slices. Top with the remaining dressing and season to taste. Grate the remaining ½ of the lemon zest over the top if you’d like.

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Ready in 20 mins