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Tempeh with quinoa

Ingredients

250 g tempeh
2 Tbs soya sauce
250 g mushrooms
1 onion
250 g pumpkin
1 medium carrot
250 g quinoa

Servings: 4



Recipe directions

Heat the oil and bake the chopped onions until tender. Add the sliced mushrooms and cook for 6 min.

Cut the tempeh, carrot and pumpkin in cubes and add them together with the quinoa, soya souce and 5 cups of water to the mushrooms.

Cook for about 20 min. until the quinoa is soft. Serve the tempeh with quinoa hot.

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