Marinated Chickpea Tempeh, Grilled Vegetable Salad
Tempeh has a high content of protein, which can be metabolized by the fermentation particularly well by the human body. It is rich in calcium, phosphorus, iron, and fiber. In the vegan kitchen, you can use Tempeh in many ways, because it cuts, marinates and roasts perfectly.
- Marinade for Tempeh
- 1 tbsp salted peanut butter
- 1 tbsp apple vinegar
- 1 tsp white miso
- 3 tbsp warm water
- 300 g chickpea tempeh homemade
- 200 g mixed frozen vegetables Costco
- salad dressing
- 1/2 avocado
- 1 tbsp lemon juice
- 3 tsp water
- 200 g mixed salad costco
- balsamic vinegar
- garlic powder
- 1/4 cup walnuts
- a few drops of balsamic vinegar reduction
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Cut Chickpea tempeh into smaller pieces.
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Prepare in a container the marinade for the tempeh: Whisk together the salted peanut butter, apple vinegar, miso and water to a sauce. The add the chickpea pieces and let it rest at room temperature for 2 hours.
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Grill/roast frozen vegetables for 2 to 3 min then add on top the marinaded tempeh with the sauce. Continue grill/roasting for 4 min.
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Then put it under a broiler for 5 to 6 min. Stir occasionally, watch out that Tempeh is not getting too hard.
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Smooth half of the avocado, add the juice of the lemon and some water. Whisk to a smooth paste, season with garlic powder
Note: Add salt to the final salad if needed
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Add the lukewarm vegetables then the salad and mix carefully. Drizzle with balsamic vinegar, add some walnuts and mage some drops of balsamic vinegar reduction.
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