Spiced Tempeh Chowder with Cornbread

Name: Spiced Tempeh Chowder with Cornbread
Prep time: 17 min
Cook time: 52 min
Total time: 1 h 9 min
Yield: 4 servings
Cuisine: American
Ingredients: 400g tempeh; 1 cup bell pepper; 200g jalapeno; 4 servings cornbread; 1 tbsp BBQ sauce; 1/4 cup brown sugar; 2 tsp black pepper; 2 tbsp olive oil; to taste salt and black pepper

A spiced American-style tempeh chowder with bell pepper and jalapeno, finished with BBQ sauce, brown sugar and black pepper, served over cornbread.

Total time

69 min

Prep

17 min

Cook

52 min

Difficulty

hard

Cuisine

American

veganvegetarian

Ingredients

400gtempeh

1 cupbell pepper

200gjalapeno

4 servingscornbread

1 tbspBBQ sauce

1/4 cupbrown sugar

2 tspblack pepper

2 tbspolive oil

to tastesalt and black pepper

Instructions

Slice the tempeh and simmer it over medium-high heat until well browned, about 5 minutes.

Add the bell pepper and jalapeno, cooking until softened, about 7 minutes.

Stir in the BBQ sauce, brown sugar and black pepper for 4 minutes.

Prepare the cornbread separately according to package directions.

Let the tempeh simmer for about 7 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the cornbread, 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

394

Protein

22.6g

Fat

19.6g

Carbs

37.1g

Fiber

Sodium

143mg

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