Creamy Tempeh Bake
A creamy French-style tempeh bake with shallots and carrots, finished with thyme and creme fraiche, served over pearl couscous.
Total time
28 min
Prep
16 min
Cook
12 min
Difficulty
medium
Cuisine
French
heartyveganvegetarian
Ingredients
400gtempeh
1/2 cupshallots
200gcarrots
300gpearl couscous
1 tspthyme
2 tbspcreme fraiche
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Crumble the tempeh and season it, then stir-fry over medium-high heat until browned, about 4 minutes.
2
Add the shallots and carrots, cooking until softened, about 6 minutes.
3
Stir in the thyme and creme fraiche, letting the sauce come together for 4 minutes.
4
Cook the pearl couscous separately and fluff with a fork.
5
Let the tempeh simmer for about 9 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
346
Protein
21.7g
Fat
23.4g
Carbs
17.7g
Fiber
7g
Sodium
49mg
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