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Glazed Tempeh Chili
A glazed vegan tempeh chili with sweet potato, bell pepper and spinach, finished with coconut milk, smoked paprika and tahini, served over quinoa.
Ingredients
Instructions
Crumble the tempeh and season it, then roast over medium-high heat until browned, about 7 minutes.
Add the sweet potato, bell pepper and spinach, cooking until softened, about 8 minutes.
Stir in the coconut milk, tamari, smoked paprika and tahini for a final minute.
Cook the quinoa 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 quinoa, 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.
