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Ingredients:

3-4 servings

  • 1 onion, finely chopped
  • 5 carrots, cut into coins
  • 1 leak, cut into thin coins
  • 3 tbsp olive oil
  • 500 g tempeh
  • 3 tbsp vegetable broth
  • 1 lemon (the juice and zest will be used)
  • 125 ml (½ c.) white wine
  • 1 tsp thyme
  • 150 ml soy or rice cream
  • Herbamare® Original
  • Pepper
  • 2 eggs

Preparation:

Peel and chop the vegetables. Cut the tempeh into small cubes (1cm x 1cm). Brown the vegetables for about 5 minutes. Pour in the wine, one litre of water and the vegetable broth. Add the lemon zest and thyme. Add Herbamare® and pepper, and simmer for about 30 minutes.

At the time of serving, beat the eggs with the cream and lemon juice.
Add to the mixture and stir gently until it thickens. Be careful not to boil it, otherwise you will end up with a layer of floating scrambled eggs.

Serve over couscous, bulgur, quinoa, rice.

 

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