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Tempeh with artichokes, olives and capers

ingredients

servings

1

Tempeh

80 grams

Artichokes

1 unit

Black olives

2 unit

Capers

1 teaspoon

Extra virgin olive oil

1 teaspoon

Salt

to taste

Pepper

to taste

Parsley

1 sprig

Garlic

1/2 wedge

Water

1/4 glass

second courses from Italy

Tempeh with artichokes, olives and capers

Tempeh with artichokes, olives and capers

vegan high in potassium with good fats

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tempeh with artichokes, olives and capers

last night I felt like tempeh sudden! this soy meat goes very well with many types of vegetables and vegetables, but with artichokes ... it's the end of the world! try and tell me!

Tempeh with artichokes, olives and capers step 1

step 1

Peel and rest the artichokes in water and lemon for 10 minutes. Meanwhile, cut the tempeh into cubes and place them in a pan with a little water (about 1/4 of a glass will be fine.) Rinse the artichokes and fillet thin, placing them in the same pan.

Tempeh with artichokes, olives and capers step 2

step 2

add the clove of garlic, the pitted olives and cut into small pieces, the capers rinsed by the salt of the excess brine. Cook for 5 minutes - 10 minutes on medium heat. before the water has completely dried, add the oil and mix.

Tempeh with artichokes, olives and capers step 3

step 3

Add pepper and chopped parsley at the end of cooking. The aspect of the tempeh must be well browned, check that the artichokes are cooked (to ensure that they cook together the artichokes will have to be very thin filleted!) Serve hot.

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