Quinoa And Tempeh With Tomato Sauce (Vegan Meal Prep)

Quinoa And Tempeh With Tomato Sauce (Vegan Meal Prep) Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 20 mins

Ingredients

▢ 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

Instructions

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.

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