Stuffed whole chicken thighs
21 recipes
Oat salad, tempeh and vegetables
ingredients
servings
4
Onion
1 unit
Carrots
2 unit
Tempeh
150 oz
Broccoli
70 oz
Oats
1 cup
Extra virgin olive oil
2 spoons
Fresh sage
2 leafs
Fresh rosemary
1 sprig
Oregano
1 teaspoon
White pepper
1 pinch
Natural sea salt
a bit
single courses from Italy
Oat salad, tempeh and vegetables
Oat salad, tempeh and vegetables
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique dish ideal on summer days
preparation
step 1
Boil the tempeh in a bowl for 20 minutes. After this time, cut the dough into slices, put it in a bowl with 1 tablespoon of oil, apple vinegar, soy sauce, rosemary and sage, let it marinate for 20 minutes.
step 2
Meanwhile, boil the broccoli in a saucepan for 10 minutes
step 3
Turn on the oven at 180 ° C. Cut the onion coarsely and the carrots into sticks. Season with 1 tablespoon of oil, salt and oregano. Bake for 20 minutes
step 4
Put the tempeh in a pan together with the marinade. Bake for 30 minutes.
step 5
Meanwhile, cook the oats in a saucepan for 30 minutes
step 6
In a salad bowl mix all the ingredients and serve. Enjoy your meal!
