Tempeh Stew with Veggies

Servings: 4
Prep time: 20
Cooking time: 15
  1. Chop the tempeh into 1cm cubes and marinate them with the umeboshi vinegar.
  2. Sear the broad beans for 2-3 minutes, let them immediately cool down with cold water, then peel them and chop them roughly.
  3. In a bowl, combine the beans, the chopped tomatoes, the pitted olives, the minced mint, 2 tablespoons oil, a pinch of salt and pepper.
  4. Boil the agretti with salted water for 5 minutes, then drain them and let them cool down immediately to maintain the vibrancy of the color. Meanwhile toast the pine nuts and the almonds.
  5. Drain the tempeh and sauté it for a few minutes in a casserole with 2 tablespoons oil and the sliced shallot. In the end, add the agretti and sauté for a few minutes.
  6. Plate the agretti to create a nest, fill the center with the tempeh, then sprinkle the pine nuts, the almonds and complete with the tomato and broad beans salad.

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