Tempeh with brussel sprouts
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Author: Inês Fonseca Status: published Published: Oct 11,2008 license cc-by-nc-nd tags: vegan, sprouts, tempeh, brussel,
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Share on Twitter:: Ingredients
3 cloves of garlic
rosemary
olive oil
juice of 1 lemon
500 gr. piece of tempeh
2 large tomatoes
300 gr. brussel sprouts
1 tablespoon of barley miso
:: How to
In the eve prepare the tempeh. Make cuts with a sharp knife all around. Season with the garlic, rosemary, olive oil and the lemon juice and leave it overnight.
Put the tempeh in a baking dish, with the brussel sprouts and the tomato, and pour the juices left over the tempeh.
Prepare the miso with a cup of hot water and pour over the tempeh while it cooks (for an hour and a halve), so it doesn't get dry.
