Hodgepodge
25min ● Used products: Tempeh, Smoked Tempeh
Ingredients
vegan, gluten-free serves 4 2 large carrots, 4 large potatoes, 1 sweet potato, 1 parsnip, 1 savoy cabbage, 1 handful of sprouts (halved), mild olive oil, salt and pepper, 1 tsp grated nutmeg, 2 packs of De Hobbit tempeh (sliced) (also smoked tempeh)
Usage
Peel the carrots, potatoes, sweet potato and parsnip. Roughly chop. Remove the outer leaves of the cabbage and set to one side. De-vein the rest of the cabbage. Cut into strips. Cook the vegetables in a large pan of water. Drain. Season with a dash of olive oil, grated nutmeg, salt and pepper. Quickly fry the tempeh in a little olive oil until golden brown on both sides. Add salt and pepper. Serving tip: serve the hodgepodge on the cabbage leaves. Top with the tempeh, fresh parsley and a little mustard.