Tempeh with Zucchini, Peas and Tomatoes Recipe

Name: Tempeh with Zucchini, Peas and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 8 oz. tempeh, crumbled (2 cups); 1/2 tsp. anise seeds; 1/2 tsp. dried oregano; 1/2 tsp. dried basil; 2 tsp. salt; 1 cup vegetable broth or liquid from canned tomatoes; 6 medium cloves garlic, minced; 1 large Spanish onion, thinly sliced; 2 medium zucchini, halved lengthwise then thinly sliced on diagonal; 2 cups fresh or frozen peas; 2 cups diced fresh or canned tomatoes (if using canned, drain and reserve liquid); 1 1/2 cups coarsely chopped flat-leaf parsley

Servings: persons

2 Tbs. olive oil
8 oz. tempeh, crumbled (2 cups)
1/2 tsp. anise seeds
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 tsp. salt
1 cup vegetable broth or liquid from canned tomatoes
6 medium cloves garlic, minced
1 large Spanish onion, thinly sliced
2 medium zucchini, halved lengthwise then thinly sliced on diagonal
2 cups fresh or frozen peas
2 cups diced fresh or canned tomatoes (if using canned, drain and reserve liquid)
1 1/2 cups coarsely chopped flat-leaf parsley

1
In wok, heat 1 tablespoon oil over medium heat.
2
Add tempeh and stir-fry
3
Set wok over high heat and add remaining 1 tablespoon oil.
4
Add garlic and onion and stir-fry 2 1/2 minutes.
5
Add zucchini and remaining 1 teaspoon salt and stir-fry 2 minutes.
6
Reduce heat to medium and stir in peas.
7
Cover and cook 2 minutes.
8
Uncover and add tomatoes, reserved tempeh mixture, remaining 1/2 cup broth and parsley.
9
Mix well and stir-fry 2 minutes.
10
Serve hot.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbs. olive oil, 8 oz. tempeh, crumbled (2 cups), 1/2 tsp. anise seeds, 1/2 tsp. dried oregano, and more.

Yes, Tempeh with Zucchini, Peas and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh with Zucchini, Peas and Tomatoes

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