Ingredients

  • 8 oz (226.8 g) Paquet Tempeh coupĂ© en cubes de 1/2 pouce ou moins Increments of 1 3/4 cup or 1/4 pouce de fines
  • 2 cĂ c canola biologique ou huile de carthame
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">3/4 cup (105 g) oignon rouge Ă©mincĂ©
  • 1/2 cup (74.5 g) poivron vert tranchĂ© finement
  • 2 cc pâte de gingembre ou un pouce de gingembre Ă©crasĂ©
  • < li class="wprm- recette-ingrĂ©dient" style="list-style-type : disque ;">2 cc < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> Pâte d ‘ail ou 3 Girofle< /effortless-ignore> de ail Ă©crasĂ©

  • 1/4 to 1/2 Ă  the cayenne pepper/piment rouge powder
  • 1/2 TL (0.5 cĂ c) garam masala
  • 1/2 tsp (0.5 cĂ c) feuilles de fenugreek sĂ©chĂ©es MĂ©thi Kasoori
  • 1/3< /span> CĂ c (0.33 cĂ c) sel
  • 1 cup (< span class="wprm-recipe-ingredients - Quantity">250 ml) Eau
  • 2 cuillère Ă  soupe coriandre hachĂ©e
  • 2 cuillère Ă  soupe tomato finement hachĂ©e ou tomates concassĂ©es
  • 2 Ă  soupe lait non laitier
  • 1.5 Ă  soup Farine de Pois Chiche
  • 1 cĂ c < span class="wprm-recipe-ingredients-unit -system wprm-recipe-ingredients-unit-system-2"> jus de citron
  • 1/2 cc (0.5 tsp) < a href="https://www.amazon.com/Rani-Masala-14 -Spice-Indian -Assaisonnement/dp/B0783GTPLV/ref=sr_1_1_sspa?s=grocery&ie=UTF8&qid=1534743095&sr=1- 1-spons&keywords=chaat%2Bmasala&th= 1&&linkCode=as2&tag=vegric -20&linkId=2HFQQLTUK32IH525" class="easily-ignore-wprm-recipe-ingredient-link" target="_blank" rel ="nofollow">chaat masala < /span> ou poudre de mangue sèche
  • 1/4 < span class="wprm- recipe-ingredients-unit">cĂ c (0.25 cĂ c) sugar< /span>
  • Preparation

  • 1. In a medium-sized skillet, add oil and heat over medium-high heat. Add onions and peppers and sautĂ© until translucent. 6 minutes.
  • 2. Add tempeh, ginger, garlic, cayenne pepper, garam masala, fenugreek leaves and salt. Mix well and cook for 2 minutes.
  • 3. Add water, cilantro, tomato, stir and cook uncovered for 18-20 minutes or until water is completely absorbed.
  • 4. Add plant milk, chickpea flour, lemon juice, chaat masala, sugar. Mix well and cook until most of the liquid is gone. 3 minutes. Keep aside.
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