Tempeh Marinara with Rice

Amy, from @nourishing.amy , shares her recipe for a those looking to make a quick meal. This tempeh marinara is really easy to throw together, and it is also very nutritious. Amy loves using tempeh, and tells us how much she enjoys this dish: “A simple, delicious and easy plant-powered recipe filled with plant protein and vegetables for a great mid-week dinner. Crumbled tempeh in a rich marinara tomato sauce with olives served with rice and fresh herbs, this recipe is naturally vegan, gluten-free and healthy.”

For more delicious vegan recipes, be sure to stop by Amy’s blog!

25 mins

2 people

SHARE THIS RECIPE

INGREDIENTS

170g tempeh

1 Tbsp. Mr Organic Balsamic Vinegar

1 Tbsp. syrup

1 white onion, finely diced

2 large garlic cloves, crushed

1 red pepper, finely diced

1 small courgette, finely diced

1/2 tsp. mixed herbs

1/2 tsp. dried thyme

Pinch cayenne pepper

400g Mr Organic Passata

40g pitted olives, halved,

4 leaves cavolo nero or 2 handfuls kale, de-stemmed and chopped

150g Mr Organic Rice

Mr Organic Olive Oil,

Salt and pepper, to taste

To serve, fresh herbs, fresh tomatoes, seeds

METHOD

1. Crumble the tempeh with your hands and pour over the balsamic vinegar and syrup and leave to one side.

2. Cook the rice according to the packet instructions.

3. Meanwhile, heat a drizzle of olive oil in a frying pan and fry the onion and garlic for 10 minutes. Stir in the red pepper and courgette, and cook for 5 minutes. Add in the mixed herbs, dried thyme and cayenne pepper and cook for another 5 minutes before adding in the tempeh, tomato passata, olives and cavolo nero. Stir and reduce the heat to simmer for 5-10 minutes.

4. Serve the cooked rice with the tempeh marinara. Top with some fresh herbs, tomatoes and seeds.