Main course
2 servings
30 min

Green tempeh with beet hummus

Marinated tempeh served with beetroot hummus and garnished with sunflower seeds. Recipe by @silvestres.uy.

Ingredients

200 g green tempeh
1 small beetroot
2 tbsp hummus
Sunflower seeds
Soy sauce

For the marinade:

Juice of 2 lemons
2 tbsp olive oil
½ tsp cumin
½ tsp merken
½ tbsp apple cider vinegar

Instructions

Cut the tempeh in half. Boil for 30-40 minutes with a splash of apple cider vinegar and soy sauce.

In a bowl, mix all the marinade ingredients and submerge the tempeh. Let it marinate overnight in the fridge.

Boil the beetroot until tender. Chop into pieces and blend in a blender with two tablespoons of hummus until smooth.

Heat a grill over medium heat and cook the tempeh until golden on both sides.

Serve the tempeh, spread with beetroot hummus, and garnish with sunflower seeds. Enjoy!

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