Quinoa And Tempeh With Tomato Sauce (Vegan Meal Prep) Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 20 mins
1 cup quinoa, dry
1 large red onion, diced
2 cloves garlic, minced
1/2 fresh red chilli, de-seeded and chopped
3 medium carrots, peeled into ribbons (simply continue peeling the carrot once you have removed the outer edge)
15 oz tempeh, small bite-sized pieces
1 tbsp garlic powder
4 tbsp tomato paste
14 oz canned tomatoes
1 tsp paprika
2 tbsp balsamic vinegar
2 tbsp maple syrup
1/2 cup fresh coriander
1 lemon, juice of
1Cover the quinoa with around 4 cups boiling water and simmer on a medium heat for 20 minutes, until cooked.
2Meanwhile, add the red onion, garlic, and fresh chilli into a large non-stick frying pan with around 1 tbsp water and cook on a medium-high heat for around 3 minutes, until softened.
3Add the carrot strips and stir for a further minute.
4Add the tempeh pieces, garlic powder, and tomato paste. Cook for 5 minutes, stirring occasionally, until the tempeh is lightly browned.
5Lower the heat and pour in the canned tomatoes, followed by the paprika, balsamic vinegar and maple syrup. Simmer on a low-medium heat for 8-10 minutes, or until the sauce reaches your desired consistency.
6Once the quinoa is cooked, stir in the fresh coriander and lemon juice.
7Distribute the quinoa and the sauce evenly between 4 airtight containers with cucumber and fresh greens.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.