Toasty Ethnic Vegan Delight
Introduction
Embrace the warmth and vibrancy of today's toasty ethnic cuisine with a dish that perfectly marries the robust flavors and textures of plant-based ingredients. This recipe offers a delightful exploration into the world of vegan Asian cooking, making any day special with its unique and comforting taste.
Ingredients
- 200g tempeh, sliced
- 1 large sweet potato, cut into cubes
- 2 cups of chopped kale
- 1 red bell pepper, sliced
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Salt and pepper to taste
- 2 tablespoons toasted sesame seeds
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the sweet potato cubes with half the sesame oil, smoked paprika, and a pinch of salt and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Heat the remaining sesame oil in a large skillet over medium heat. Add the tempeh slices and fry until golden brown on each side, about 3 minutes per side.
- Add the garlic, ginger, red bell pepper, and kale to the skillet. Stir-fry for another 5 minutes until the vegetables are just tender.
- Drizzle soy sauce and maple syrup over the cooked tempeh and vegetables. Sprinkle with ground cumin and adjust seasoning with salt and pepper as needed.
- Serve the stir-fry warm, topped with toasted sesame seeds and fresh cilantro.
Serve this exquisite dish hot and watch as it becomes the new favorite at your table, bringing smiles and warmth to everyone who tries it. Enjoy the journey through flavors and the joy of sharing a meal crafted with love and creativity.
Hiroshi
| Nutritionfacts | Calories: 350, Fat: 14g, Carbohydrates: 45g, Protein: 18g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, sesame |