Marinated tempeh and quinoa bowl

Name: Marinated tempeh and quinoa bowl
Total time: 27 min
Yield: 1 servings
Ingredients: 150 g Tempeh; 16 g Tamari (gluten-free soy sauce); 6 g Fresh ginger; 185 g Quinoa; 61 g Carrot; 60 g Paprika; 14 g Olive oil; 15 g Spring onion

Lunch gain vegan gluten-free

27 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Stir the tamari and grated ginger together and turn the tempeh slabs in it; leave to marinate for 10 minutes.
Heat the garlic-infused olive oil in a pan and fry the tempeh over medium-high heat 3-4 minutes per side until golden and crisp.
Add the carrot and red bell pepper for the last 2 minutes to soften slightly.
Spoon the warm quinoa into a bowl, top with the tempeh and vegetables, and scatter the spring onion greens over the top.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.