Vegan Curry Bowl
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Marinate the tempeh slices in the soy sauce.
2.
Heat 3 tablespoons oil in a pan and cook the onion until transparent. Add the carrots, leek and potatoes and cook, stirring for 5 minutes.
3.
Pour in the stock, bring to a boil, add the peas and simmer for 20-30 minutes until the vegetables are tender. Season to taste with salt, pepper and nutmeg.
4.
Heat the remaining oil in a frying pan and cook the tempeh on both sides until brown.
5.
Ladle the pea soup into serving bowls and place the fried tempeh on top.
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