Tempeh & Peppers in Pesto Cream Sauce
Tempeh & Peppers in Pesto Cream Sauce is a super easy and delicious vegan dinner idea! Served over rice and topped with plenty of fresh basil!
Ingredients
FOR THE PESTO CREAM SAUCE
- 4 ounces pesto
- 1 cup non-dairy cream or sub non-dairy milk
- 1 cup broth I used vegan chicken broth
FOR THE TEMPEH AND PEPPERS
- 2 tablespoons olive oil
- 8 ounces tempeh sliced in strips
- 1 teaspoon smoked paprika
- salt & pepper
- 1 red bell pepper cut in strips
- 1 green bell pepper cut in strips
- 1 red onion cut in wedges
- 2 cloves garlic diced
- cooked rice, fresh basil, fresh parsley for serving
Instructions
- Combine the pesto cream sauce ingredients in a bowl and set aside.
- Heat the olive oil in a skillet over medium heat. Add the tempeh, smoked paprika, salt & pepper and cook until crispy on both sides. Remove from the pan and set aside.
- If the pan is dry, add a little more oil. Add the bell peppers, onions, salt & pepper and cook until slightly charred, stirring frequently. Add the garlic and cook for 60 seconds. Pour in the pesto cream sauce and bring to a boil. Lower heat and toss in the tempeh. Cook until heated through. Taste and adjust seasonings as needed.
- Serve the tempeh and peppers over hot rice and top with fresh herbs.
Video
Calories: 395kcal, Carbohydrates: 22g, Protein: 14g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 2mg, Sodium: 605mg, Potassium: 521mg, Fiber: 3g, Sugar: 11g, Iron: 2mg
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