Tempeh & Vegetable Suhoor Broth Bowl
Breakfast · Indonesian · Ready in 15 min · Serves 2
Tempeh simmered in a turmeric broth with cabbage, carrot and green beans, ladled over brown rice. A vegan suhoor bowl of nearly 900g that still lands at 590 calories.
Per serving
- Calories
- 590
- Protein
- 37 g
- Carbs
- 61 g
- Fat
- 22 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron38%
- Vitamin D0%
- B124%
- Zinc30%
- Magnesium49%
- Omega-324%
- Vitamin C66%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 260 g Tempeh
- 700 ml Stock (vegetable)
- 200 g Cabbage
- 150 g Carrot
- 150 g Green beans
- 40 g Shallot
- 12 g Garlic
- 10 g Ginger
- 1 tsp Turmeric
- 10 ml Vegetable oil
- 200 g Brown rice (cooked)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Cut the 260g of tempeh into 2cm cubes and shred the 200g of cabbage. Cut the 150g of carrot into thin matchsticks and the 150g of green beans into short lengths, then slice the 40g of shallot and mince the 12g of garlic with the 10g of ginger.
- 2
Heat 10ml of vegetable oil in a large pot over medium heat and cook the sliced shallot, the minced garlic and ginger and 1 tsp of turmeric for 2 minutes, until the pot smells fragrant and the shallot has softened.
- 3
Add the tempeh cubes and 700ml of stock, bring to the boil and simmer for 4 minutes so the tempeh takes on the turmeric.
- 4
Add the carrot matchsticks and the green beans and simmer for 3 minutes, then stir in the shredded cabbage and cook for 1 minute more, until the cabbage has just wilted and still has bite.
- 5
Season with a half teaspoon each of salt and black pepper, divide the 200g of cooked brown rice between two deep bowls and ladle the broth and vegetables over the top.
