Glazed Tempeh Chili

Name: Glazed Tempeh Chili
Prep time: 28 min
Cook time: 19 min
Total time: 47 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 4 pieces tempeh; 2 sweet potato; 200g bell pepper; 2 spinach; 4 servings quinoa; 1/4 cup coconut milk; 1 tsp tamari; 2 tsp smoked paprika; 2 tbsp tahini; 2 tbsp olive oil; to taste salt and black pepper

A glazed vegan tempeh chili with sweet potato, bell pepper and spinach, finished with coconut milk, smoked paprika and tahini, served over quinoa.

Total time

47 min

Prep

28 min

Cook

19 min

Difficulty

easy

Cuisine

Vegan

veganvegetarian

Ingredients

4 piecestempeh

2sweet potato

200gbell pepper

2spinach

4 servingsquinoa

1/4 cupcoconut milk

1 tsptamari

2 tspsmoked paprika

2 tbsptahini

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

231

Protein

7.8g

Fat

17.2g

Carbs

14.3g

Fiber

4.5g

Sodium

71mg

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