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Creamy Tempeh Bake
A creamy French-style tempeh bake with shallots and carrots, finished with thyme and creme fraiche, served over pearl couscous.
Ingredients
Instructions
Crumble the tempeh and season it, then stir-fry over medium-high heat until browned, about 4 minutes.
Add the shallots and carrots, cooking until softened, about 6 minutes.
Stir in the thyme and creme fraiche, letting the sauce come together for 4 minutes.
Cook the pearl couscous separately and fluff with a fork.
Let the tempeh simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the pearl couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
