Tempeh with Vegetables

Ingredients

• 2 red bell peppers
• 2 smaller zucchinis
• 4 Spring Onions
• 600 g tempeh
• 2 tbsp Soy sauce
• pepper (ground)
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• vegetable oil (for frying and sautéing)
• Salt
• a splash of lemon juice

Instructions

1. 1.

   Wash the bell peppers, halve them, trim and cut into strips. Wash the zucchinis, trim, halve lengthwise and slice. Wash the spring onions, trim and cut into about 8 cm long pieces.

2. 2.

   Slice or triangle tempeh and season with soy sauce and pepper. Coat in flour. Whisk the eggs and dredge the tempeh pieces in them. Bread with breadcrumbs and fry in hot oil (≈170 °C) for 4–5 minutes until golden brown.

3. 3.

   Sauté the prepared vegetables in a large, hot pan or sauté pot with 2 tbsp oil for 3–4 minutes while tossing. Season with salt, pepper and lemon juice.

4. 4.

   Drain the tempeh on paper towels and serve arranged with the vegetables.

5. 5.

   Serve dips as desired (e.g., yogurt dip).