Sticky Tempeh & Onion Medley
Serves: 2
Time: 20 minutes
Tempeh is literally my favourite vegan food! So you will always find lots of ways to cook with it here. This one was super simple and makes a really yum ‘meaty’ addition to a meal. I served it over some rice and it was delicious. The combination of tamari and maple syrup gives it the perfect sticky and tangy flavour and the texture with the onions is delicious. This would be yum in a sandwich, on a salad, in a taco, or served over rice as I did here.
Ingredients:
Packet of tempeh
1 red chilli
1 medium onion (diced)
3 tablespoons of tamari
1 tablespoon of apple cider vinegar
1 tablespoon of maple syrup
Drizzle of olive oil
Cooking Steps:
Tear up your tempeh into small pieces.
Make the sauce by adding the tamari, maple syrup and apple cider vinegar into a small bowl and mixing it all up.
Place a medium pan over a high heat and drizzle with olive oil.
Add the diced onion and chilli pepper. Cook for 5-7 minutes, until beginning to soften.
Now add your torn up tempeh pieces to the pan. Resist the urge to toss them too much as you want them to get golden, but do mix them around every few minutes with the onions and chilli. Cook for around 10 minutes. Until all the pieces are golden brown and the onions are soft.
Now, turn off the heat and pour over your sauce in the pan. Toss it all through the tempeh and onions while it sizzles in the pan, ensuring it’s all coated.
Serve up and enjoy!
