06/04/2025Bowls and salads - Tofu, legumes and seitan - Main courses

Mediterranean Bowl with Tempeh

Name: Mediterranean Bowl with Tempeh
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 200 g cooked chickpeas; 2 tbsp tahini; 3 tbsp lemon juice; 85 mL soy cream; 1 tbsp olive oil; salt; 300 g tempeh; 150 g quinoa; 3 tbsp olive oil; 2 tbsp soy sauce or tamari; 1 beefsteak tomato; 0.5 cucumber; 1 shallots; 50 g olives; 50 g vegan feta; 1 stalk basil

Servings

Ingredients

Cups

Le houmous

-cooked chickpeas 200 (g)
-tahini 2 (tbsp)
-lemon juice 3 (tbsp)
-soy cream 85 (mL)
-olive oil 1 (tbsp)
-salt

-tempeh 300 (g)
-quinoa 150 (g)
-olive oil 3 (tbsp)
-soy sauce or tamari 2 (tbsp)
-beefsteak tomato 1
-cucumber 0.5
-shallots 1
-olives 50 (g)
-vegan feta 50 (g)
-basil 1 (stalk)

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Steps

Cut the tempeh into chunks and boil it in a pot of water for 8 minutes.
Cook the quinoa in a pot of water for 10 minutes.
Prepare the hummus: blend all the ingredients until smooth and creamy.
Prepare the Greek salad: peel the cucumber and the shallot. Dice the tomato and cucumber. Finely chop the shallot and basil. Mix everything together, add the olives, salt, and pepper, then crumble in the feta. Toss to combine.
Drain the tempeh. In a skillet, heat a drizzle of oil and sauté the tempeh. Let it brown on all sides for a few minutes, then deglaze with soy sauce and remove from the heat.
In shallow bowls or deep plates, spread a layer of hummus, then add the quinoa, Greek salad, and grilled tempeh!