Tempeh with Tahini

Total servings: 6


1 red bell pepper, deseeded, cut in small pieces
2 onions, chopped
2 Tsp oil
200 g tempeh, cut in small cubes
2 cups vegetable stock
2 Tbs miso
1 tsp soy sauce
1 Tbs vinegar
5 Tbs tahini
1 scallion, chopped


Saute onions and pepper in the oil in a skillet. Add the vegetable stock, miso, and tempeh and simmer for 40 minutes. Remove skillet from heat.

Mix vinegar, soy sauce and tahini (tahini is a paste made from sesame seeds). Add this mixture to the skillet.

Garnish the Tempeh with Tahini with scallions. Serve hot with rice.

Vegan: Yes
Vegetarian: Yes