SPICY TEMPEH AND PEPPERS SKILLET

Serving: 1

Preparation time: 30 minutes

Calories: 883kcal Protein: 61g Carbs: 87g Fat: 28g

A spicy twist in this delicious meal. I love the texture of potato and broccoli together.

Ingredients

- 70g onion

- 200g tempeh

- 1 pepper

- 1 potato

- 1 tsp paprika

- 1 tsp chilli powder

- 1 tin tomato

- 10g parsley and coriander

- 150g broccoli

- 200g chard or kale

- 2 tbsp soy yoghurt

- Juice of 1 lemon

- Salt and pepper

Instructions:

Skillet

1 - Wash the potato, de-seed the pepper

2 - Preheat a frying pan to medium heat with a teaspoon of olive oil

3 - Meanwhile slice the tempeh and when the pan is nice and hot add the tempeh, cook for 4

minutes on each side until it gets a nice golden colour. As soon as it's ready, take it out from the pan and leave it on the side

2 - While the tempeh is getting ready, cut the onion, potato and pepper into cubes, then set aside

3 - After you take out the tempeh from the pan, add to the same pan the onions, peppers and

potatoes. Cook them for 8 minutes and then add paprika, chilli powder and salt, and cook for

another minute

4 - Add the tin tomatoes and tempeh. Cook for 18 minutes

Broccoli

1 - Preheat a different pan with a teaspoon of olive oil

2 - Prep the broccoli and cut the stems

3 - When the pan is hot add the broccoli and cook for 3 minutes.

4- Add the kale and cook for one more minute (stir making sure you don't get too close to the pan)

5 - Add some salt and pepper and stir

6 - Add the juice of 1⁄2 of half lemon and a splash of water

7 - Cover with a lid and leave it to steam for 3 minutes

8 - Turn off the heat

To serve

1 - On the same plate add the tempeh skillet and the broccoli

2- Serve with chopped herbs, lemon wedges and soy yoghurt

ENJOY!