Herbstliche Bowl mit Tempeh und zweimal Blumenkohl

Autumn bowl with tempeh and two cauliflowers

Preheat the oven to 180°C.

Toss the cauliflower and sweet potatoes with 2 tbsp olive oil, 1/2 tsp chilli flakes, lemon juice, salt and pepper and place on a baking sheet. Bake for about 15 minutes, turning occasionally.⁠ ⁠

Meanwhile, cut the tempeh into strips. Heat olive oil in a pan and sear on all sides for about 10 minutes over medium heat. Add 2 tablespoons of soy sauce just before the end of the cooking time. ⁠ ⁠

Toss the salad with the dressing in a bowl. ⁠ ⁠

Arrange the baked vegetables, tempeh, Love Craft Kraut Spicy cauliflower⁠, salad and dip in a bowl with cress or fresh herbs.⁠ ⁠

🤟🏾 Bon appetit!⁠

Ingredients for 2 people:⁠

1 jar of Love Craft Herb Spicy Cauliflower⁠

200 g tempeh⁠

1 cauliflower, trimmed and cut into slices⁠

2 sweet potatoes, peeled and sliced⁠

4 handfuls of lettuce, washed

Dressing of your choice⁠

Dip of your choice: e.g. (vegan) herb quark or hummus⁠

olive oil⁠

mild chilli flakes⁠

soy sauce

Fresh sprouts or herbs⁠

To taste:

Salt, pepper, a few dashes of lemon juice⁠

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