Name: Crispy Tempeh, Miso & Roasted Veg
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 red pepper, deseeded and roughly chopped; 1 courgette, roughly chopped; 2 tbsp olive oil; 200g uncooked wild rice, white rice, or a mix of both; Salt and freshly ground black pepper; A handful of parsley leaves, chopped, to serve; FOR THE TEMPEH; 400g tempeh, cut into 2-3cm cubes; 1½ tbsp soy sauce; 1 tbsp olive oil; 1 tsp garlic powder; ½ tsp smoked paprika; FOR THE LEMON MISO DRESSING; 40g white miso paste; Juice of 1½ lemons (about 3 tbsp); 1 tbsp olive oil; 1 tsp maple syrup; 1 garlic clove, crushed

VMG Recipes