Crispy Tempeh, Mushrooms and Black Beans

Name: Crispy Tempeh, Mushrooms and Black Beans on Roasted Eggplant
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 0 Grams of Black beans; 0 Grams of Tomato paste

on Roasted Eggplant

A low-carb vegan dish with loads of plant protein and flavour!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

30 min

Crispy Tempeh, Mushrooms and Black Beans on Roasted Eggplant

A low-carb vegan dish with loads of plant protein and flavour!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

Ingredients

Topping

Black beans

0 Grams

Tomato paste

0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast eggplant

Preheat the oven to 225°C. Cut eggplants to 1 cm slices. Arrange them side by side on an oven tin lined with baking paper. Brush lightly with olive oil. Season lightly with salt and pepper. Roast in the oven for 20 minutes until nicely browned.

2 Prep topping ingredients

Meanwhile, cut tempeh to thin slices, then to sticks and finally to small cubes. Pour canned black beans to a colander, rinse and drain. Clean and slice mushrooms. Peel and mince onion and garlic.

3 Cook topping

Heat oil in a large pan. Fry tempeh for 6–8 minutes until nicely browned and crispy. Set aside. Add a bit of oil and fry mushrooms for about 5 minutes until nicely browned. Add black beans, fried tempeh, garlic, tomato paste, paprika, thyme, salt and pepper. Stir for 2 minutes. Add a splash of water and stew on the pan for 5 minutes.