Braised tempeh with peas and carrots

Ingredients

For 1 serving

• Tempeh120 g
• Peas150 g
• Carrots100 g
• Onion30 g
• Chopped tomatoes100 g
• Parsley4 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: April – June

Method

1. Cut the tempeh into cubes of about 1.5 cm; peel and chop the onion; peel the carrots and slice them about 0.5 cm thick.
2. Heat the oil in a pan over medium heat and fry the tempeh and onion for 5 minutes, stirring, until the tempeh is golden and the onion translucent.
3. Add the carrots, peas, tomato pulp and half a glass of water; season with salt and bring to the boil.
4. Cover and simmer over low heat for 15 minutes, stirring now and then, until the carrots are tender and the sauce has thickened; add a splash of water if it gets too dry.
5. Adjust the salt and black pepper and finish with chopped parsley.