ZUCCHINI NOODLES WITH TOMATO SAUCE AND TEMPEH

Preparation time: 20-40 min

Difficulty: easy


Serves 2


Ingredients for zucchini noodles (‘zoodles’):

  • 3 medium zucchini

  • pinch or two of salt

  • few sprigs of fresh or dry marjoram



Cut zucchini with a spiral cutter and add them to a bowl with the rest of the ingredients, stir and leave it at room temperature. Meanwhile, make the sauce.


Ingredients for the sauce:

  • 1 leek

  • 200 g of your favorite tempeh

  • few bay leaves

  • few sprigs of fresh thyme

  • 200 ml tomato puree

  • 1 bunch of asparagus

  • 1/2 cup young peas

  • 2 fistfuls of Swiss chard

  • salt and pepper

  • water


Thinly slice the leek, water fry it, add nicely diced tempeh and fry until you get a nice fragrance and a golden-brown color. Season, add tomato puree, and some water. Bring it to a simmer. Add more water if necessary. Cut asparagus and remove the hard part of the chard. When the water starts to boil, add asparagus, peas, and chard. Season to taste, add more water, and cook until the chard wilts but still remains freshly green. First, serve the sauce and then neatly place the ''zoodles'' on top.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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