Vegan tempeh in peanut tamarind sauce with brown rice

Vegan tempeh in peanut tamarind sauce with brown rice: a savoury recipe with tempeh, peanut butter, tamarind, ginger and fine green beans for a balanced dinner.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 485 kcal per serving
• Protein: 26 g
• Fat: 20 g
• Carbs: 52 g

Ingredients

• 200g tempeh
• 2 tbsp peanut butter
• 1 tbsp tamarind paste
• 1 garlic clove
• 10g ginger
• 100g brown rice
• 150g fine green beans
• 2 tbsp soy sauce

Method

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

1. Cook the brown rice in lightly salted water until tender. Meanwhile, you can prepare the rest of the ingredients.
2. Dice the tempeh. Finely chop the garlic and ginger.
3. Stir the peanut butter, tamarind paste, soy sauce, garlic and ginger with a little warm water into a smooth sauce.
4. Fry the tempeh all over in a non-stick frying pan. Then add the sauce and simmer everything briefly over a low heat until the tempeh is well coated.
5. Blanch the fine green beans in rapidly boiling water until tender-crisp. Then drain them.
6. Divide the brown rice, tempeh in peanut tamarind sauce and fine green beans between two plates and serve straight away.

Good to know

This dish is bold, creamy and pleasantly spicy. It's on the table quickly and tastes like much more work than it takes.

Swaps

Tempeh → plain tofu (a little milder, also with plenty of protein). Peanut butter → almond butter (also provides unsaturated fats). Brown rice → quinoa (contains fibre and plant protein). Fine green beans → broccoli (provides fibre and vitamin C).

Allergens

Contains soya and peanuts, and gluten depending on the soy sauce. Generally suitable for children if the seasoning stays mild, and usually fine during pregnancy when prepared hygienically.

Dairy-free recipes