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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

vegan with gluten high in iron high in potassium high in magnesium with good fats

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Oat salad, tempeh and vegetables

A unique dish ideal on summer days

Oat salad, tempeh and vegetables step 1

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.

Oat salad, tempeh and vegetables step 2

step 2

Meanwhile, boil the broccoli in a saucepan for 10 minutes

Oat salad, tempeh and vegetables step 3

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

Oat salad, tempeh and vegetables step 4

step 4

Put the tempeh in a pan together with the marinade. Bake for 30 minutes.

Oat salad, tempeh and vegetables step 5

step 5

Meanwhile, cook the oats in a saucepan for 30 minutes

Oat salad, tempeh and vegetables step 6

step 6

In a salad bowl mix all the ingredients and serve. Enjoy your meal!

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