TEMPEH WITH MUSTARD, BRUSSEL SPROUTS WITH SPRING ONION AND HUMMUS WITH MAYONNAISE
Preparation time: 40+ min
150 g tempeh
200 g Brussel sprouts
a bunch of spring onions
1 tsp mustard
4 tbs plant-based cream
½ tsp garam masala
½ tsp ground red paprika
1 tsp miso paste
First, fry the tempeh until it turns golden. Water with about 100 ml of water and add the garam masala sauce. To make the sauce, mix mustard, plant-based cream, garam masala, and red paprika with a little bit of water. Steam until the water evaporates and you get proper consistency. Remove from the fire, wait a few minutes, and add some miso paste dissolved in water.
Clean the Brussel sprouts, and steam them in a little bit of water (approx. 10 - 15 minutes, depending on the size). Clean the spring onions, cut them lengthwise and chop to 5 cm long sticks. Water fry them, add the steamed Brussel sprouts, fry everything until you see a nice golden-brown color develop, and then season with the shoyu sauce (add it carefully as it is very salty).
Serve the tempeh and Brussel sprouts with hummus and cashew mayo.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.