Vegan peanut tempeh bowl

Vegan peanut tempeh bowl with tempeh, peanut butter, edamame, red cabbage and carrot – savoury, crunchy and ready for everyday cooking in just a few steps.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 10 min
• Total time: 30 min
• Calories: 430 kcal per serving
• Protein: 26 g
• Fat: 24 g
• Carbs: 22 g

Ingredients

• 200 g tempeh
• 2 tbsp peanut butter
• 100 g edamame
• 150 g red cabbage
• 1 carrot
• 1 tbsp sesame seeds
• 1 tsp maple syrup
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Cut the red cabbage into fine strips and coarsely grate the carrot. Set the veg aside.
2. Stir the peanut butter, soy sauce, maple syrup and a little hot water into a smooth, creamy sauce.
3. Dice the tempeh and mix it with some of the peanut sauce. Fry it in a frying pan until well browned and golden all over.
4. Heat the edamame briefly in boiling water until warm. Drain well.
5. Divide the red cabbage, carrot and edamame between bowls. Top with the fried tempeh.
6. Serve the bowl with the rest of the peanut sauce and finish with a sprinkle of sesame seeds.

Good to know

A bowl like this feels like very little effort and still a really good meal. Warm, crunchy, creamy – and that's exactly why it all fits together so well.

Swaps

Tempeh → plain tofu (milder, also protein-rich). Peanut butter → almond butter (also provides unsaturated fats). Edamame → chickpeas (more fibre). Maple syrup → date paste (no refined sugar, a few more naturally occurring compounds).

Allergens

Contains soya, peanuts and sesame. For children, only with an eye on known allergies and in suitably sized pieces; during pregnancy it's generally no problem with fresh, well-heated ingredients. Contains: gluten (soy sauce).

Dairy-free recipes