Green Pea Tempeh Bowl with Kimchi & Hemp Seeds
A fresh bowl with crispy Green Pea Tempeh, pan-fried king oyster mushrooms and a spicy kick of kimchi – topped with hemp seeds and roasted peanuts.
Ingredients for 2 people
- 200 g Green Pea Tempeh
- 150 g king oyster mushrooms
- 100 g leafy greens
- 2 spring onions
- 10 cherry tomatoes
- 1 carrot, cut into thin strips
- 100 g kimchi (ideally homemade)
- 2 tbsp hemp seeds
- 2 tbsp roasted peanuts
- Sesame oil, soy sauce
How to make it
- Dice the tempeh and fry in a pan until crispy.
- Slice the king oyster mushrooms and sear them separately over high heat, then deglaze with a splash of soy sauce.
- Slice the spring onions into rings, halve the cherry tomatoes, and cut or shave the carrot into thin strips.
- Add the leafy greens to a bowl as a base, then arrange the tempeh, mushrooms, kimchi, tomatoes, carrot and spring onions on top.
- Sprinkle with hemp seeds and peanuts and drizzle with sesame oil.
Enjoy your meal! 🥗
You can find our Green Pea Tempeh right here in our shop.
No green pea tempeh at hand? The recipe works just as well with our chickpea tempeh or black bean tempeh.
