Tempeh sa povrcem (Tempeh with vegetables)

Sastojci: 120g tempeha, 1 crvena paprika, 1 manji patlidzan, 1 manja tikvica, 2 cena belog luka, 1 praziluk, 35g sirove kinoe ili pirinca, 35g badema, 1 kasicica korena djumbira (svezeg, rendanog), za sos: 1 kasicica susamovog ulja, 2 kasicice suncokretovog ulja (nerafinisanog), 30ml balzamiko sirceta, 1 kasika lanenog semena (u prahu); 2 kasike soja sosa (bez secera), 1/2 kasicice aleve paprike u prahu.

Priprema:

1) Tempeh iseci na kocke oko 1.5 do 2 cm. Crvenu papriku, patlidzan, tikvicu i praziluk oprati i ocistiti (oljustiti). Beli luk oljustiti. Papriku iseci na trakice. Patlidzan i tikvicu iseci na kockice. Praziluk i beli luk sitno iseckati. Kinou ili pirinac isprati u nekoliko voda. Ocediti.

2) Skuvati kinou ili pirinac.

3) U ciniju staviti tempeh, tikvicu, patlidzan i papriku i preliti soja sosom. Promesati i ostaviti na sobnoj temperaturi 10 minuta.

4)Za sos - u ciniji pomesati balzamiko sirce, ulje susama i suncokreta i laneno seme. Promesati.

5) U tiganj dodati malo suncokretovog ulja i na srednjoj temperaturi (4) zagrejati. Dodati tempeh, povrce i alevu papriku i prziti mesajuci povremeno, oko 5 minuta. Dinstati dodavajuci po malo vode, dok povrce ne omeksa.  

6) Dodati beli deo praziluka, beli luk i djumbir. Promesati i prziti jedan minut.

7) Dodati sos i promesati. Dodati badem i prziti jos jedan minut. Skloniti sa sporeta.

8) Posluziti tempeh sa kuvanom kinoom ili pirincem. Ukrasiti zelenim delom praziluka.

Ingredients: 120g tempeh, 1 red pepper, 1 small eggplant, 1 small zucchini, 2 garlic cloves, 1 leek, 35g raw quinoa or rice, 35g almonds, 1 teaspoon ginger root (fresh, grated), for sauce: 1 teaspoon sesame oils, 2 teaspoons of sunflower oil (unrefined), 30ml balsamic vinegar, 1 teaspoon of flaxseed (powder); 2 teaspoons soy sauce (no sugar), 1/2 teaspoon sweet paprika powder.

Preparation:

1) Cut tempeh into cubes about 1.5 to 2 cm. Wash and clean (peel) red pepper, eggplant, zucchini and leek. Peel the garlic. Cut the pepper into strips. Eggplant and zucchini cut into cubes. Finely chop the leek and garlic. Rinse the quinoa or rice in a few waters. Drain.

2) Cook quinoa or rice.

3) Put tempeh, zucchini, eggplant and red pepper in a bowl and pour soy sauce over it. Stir and leave at room temperature for 10 minutes.

4) For the sauce - mix balsamic vinegar, sesame and sunflower oil and flaxseed in a bowl. Stir.

5) Add a little sunflower oil to the pan and heat at medium temperature (4). Add tempeh, vegetables and sweet paprika and fry stirring occasionally, about 5 minutes. Simmer by adding a little water until the vegetables soften.

6) Add the white part of the leek, garlic and ginger. Stir and fry for one minute.

7) Add the sauce and stir. Add the almonds and fry for another minute. Remove from the stove.

8) Serve tempeh with cooked quinoa or rice. Garnish with the green part of the leek.