Besides baked tempeh and incorporating tempeh in protein bowls, I have also made one-pot vegetarian protein stew with tempeh, beans and lentils. A warm hearty stew is welcoming especially during the cold winter months, so I am following cold-weather food (foot)steps and making Tempeh Soup with Moringa Leaves.
Not my favorite way to enjoy tempeh (preferred it baked like this Oven-Baked Tempeh) but when it's cold outside, a one-pot soup with everything including tempeh (and warmth, of course) is all I want! More importantly, this is a fuss-free way to prepare and cook a protein-loaded low-carb vegetarian meal, also absolutely easy to a filling and nutritious meal.
Tempeh Soup with Moringa/ Malunggay
Ingredients:
1 8oz block of tempeh, break into bite-size pieces
1 pack frozen moringa leaves
3 cloves garlic minced
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced bell pepper
2 cups of chopped cabbage/sliced zucchini
1 -2 tsp of curry powder
3-4 cups of water/vegetable stock
Salt and pepper to taste
Directions: Add everything to rice cooker (or your choice of one-pot appliance e.g. slow cooker, stove-top pot) and cook for about 20-30mins.
http://dlvr.it/Sf4S4p
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