Sage Tempeh Stew Ryehearth
A weeknight tempeh plate with sage Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 12 minutes Ryehearth
Cook 22 minutes Ryehearth
Total 34 minutes Ryehearth
Serves 3 people Ryehearth
Ingredients Ryehearth
| 420 grams tempeh Ryehearth |
| Two teaspoons sage Ryehearth |
| One spoon lard Ryehearth |
| 110 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast sage in a dry braiser Ryehearth
- Add lard and then the tempeh Ryehearth
- Stir with skimmer until tempeh softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let tempeh steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten tempeh with extra sage Ryehearth
- Rest the tempeh away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the tempeh intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp tempeh Ryehearth
- Clara asked for extra sage Ryehearth
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Nutrition Ryehearth
- 377 calories Ryehearth
- 15 grams of fat Ryehearth
- 31 grams of carbs Ryehearth
- 17 grams of protein Ryehearth