Posted on October 07 2022
Chickpea Tempeh Hash
1 tbsp chilli paste (Gochujang)
1/2 tbsp chilli flakes (Gochujang)
- 1 tbsp Soy sauce
- Pinch of salt
- 2 tbsp corn starch
- Tempeh Cubes
- 4-5 pods minced garlic
- 1 small onion
- 1 bell pepper
- 1 cup chopped mini potatoes
- 1 medium sized carrot
- 8-10 mushrooms
- 1 tomato diced
- Salt to taste
- Pinch of pepper
- Fresh Kale leaves
- Sourdough slices to serve
Add marinade ingredients in a bowl. Whisk all the ingredients till well combined. Stir in the tempeh cubes and coat them well.
Transfer the tempeh cubes to an air fryer tray and air fry for 5 minutes at 180 degrees.
Pre-heat a pan. Grease the pan with very little oil.
Add in minced garlic, onion and bell peppers. Saute till the onions are translucent.
Add chopped potatoes and carrots. Saute to mix all ingredients well.
Add the tomatoes, mushrooms, salt, pepper and fresh kale leaves.
Cover the pan with a lid and let the vegetables cook. This will take around 8 minutes. Check on the vegetables occasionally and stir to stop them from sticking to the pan.
When the vegetables are almost done, stir in the baked tempeh. Cook for 2 more minutes and turn off the flame.
Serve this vegetable loaded tempeh hash with crispy slices of sourdough.