Vegan tamarind tempeh on millet with pak choi

Vegan tamarind tempeh on millet with pak choi: a savoury bowl recipe with tempeh, tamarind, enoki, ginger and cashews – well spiced, plant-based and easy on any weekday.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 480 kcal per serving
• Protein: 26 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 200g tempeh
• 1 tbsp tamarind paste
• 2 tbsp tamari
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 200g pak choi
• 100g enoki mushrooms
• 1 tbsp ginger
• 10g garlic
• 100g millet
• 1 tbsp cashews

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve · grater

1. Rinse the millet under hot water and cook it in lightly salted water until soft and fluffy.
2. Cut the tempeh into cubes and stir the tamarind paste, tamari and maple syrup into a marinade in a shallow bowl.
3. Heat the sesame oil in a large frying pan and fry the tempeh until golden brown all over. Finely grate the ginger and garlic and add both to the pan briefly.
4. Pour in the marinade and toss everything until it coats the tempeh in a glossy glaze and thickens slightly.
5. Halve the pak choi lengthways, trim the root end off the enoki mushrooms and gently fold both in. Fry briefly until the veg wilts slightly but still has bite.
6. Spoon the millet into bowls, top with the tamarind tempeh, pak choi and enoki and sprinkle with chopped cashews.

Good to know

When you want something spicy, warm and satisfying, this dish is just right. The sauce has deep flavour, the veg stays crisp and the millet pleasantly fluffy.

Swaps

Millet → quinoa (a little more protein). Cashews → walnuts (more omega-3 fatty acids). Maple syrup → date paste (no refined sugar, plus a little fibre). Enoki mushrooms → shiitake (stronger flavour, similar nutritional profile).

Allergens

Contains soya, sesame and tree nuts (cashews). Generally suitable for children if the tempeh is fried well and seasoned mildly; during pregnancy it's fine with fresh, thoroughly cooked mushrooms and hygienically handled tempeh.

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