25min ‚óŹ Used products: TempehSmoked TempehLupehSmoked Lupeh

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 smoked lupeh (sliced) (also lupeh, tempeh and smoked tempeh)


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 lupeh 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 lupeh, fresh parsley and a little mustard.

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