Tempeh with Apples

Tempeh with Apples

Total servings: 4


250 g tempeh, cut in small cubes
500 ml cups vegetable stock
3 tablespoons olive oil
2 medium onion, chopped
1 large tart apple, such as Boskoop, chopped
1 tablespoon curry powder
1/2 teaspoon mace
1 tablespoon cornstarch
1 clove garlic, minced
1 tsp honey
1 handful of raisins


Put tempeh and vegetable stock in saucepan and bring to a boil. Simmer for 15 minutes. Cool and drain tempeh, reserving the stock.

In a skillet sauté the chopped onion in 1 tablespoon olive oil until soft. Add the apple, curry powder, mace, cornstarch (dissolved in a bit of water), garlic and honey. Add the stock, bring to boiling point and cook until thickened. Add the raisins and simmer for 20 minutes on low heat.

Add 2 tablespoons of olive oil in a skillet and bake the tempeh until brown. Add tempeh to curry sauce just before serving. Serve over rice.

Vegan: Yes
Vegetarian: Yes