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300 g Tempeh (cut in cubes)

200 g Seitan – Wheat fillet (cut in cubes)

200 g Oyster mushrooms (in squares)

1 kilogram of green herbs (white chard, spinach, sweet enndive, radish/carrot greens, lettuce)

2 large onions (medium-sized)

6 onions (finely chopped)

1 cup dill (finely chopped)

1/2 cup of olive oil

1 lemon (juice)

1/3 cup ginger juice

1/3 cup Soy sauce

1/3 cup of sweet or sweet wine

2 tablespoons of Kuzu starch

1 cup brown rice (cooked)

2 cups of hot water

1 tablespoon of sea salt



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Step 1 Cut the Tempe and sow it into cubes, not too large

Step 2 In a deep saucepan, sauté onion in olive oil for 2-3 minutes until it becomes transparent.

Step 3 Add the Tempe and continue to sabotage until all sides are golden.

Step 4 Add the Seitan and ribbons and stir and get the aroma from the olive oil.

Step 5 Add the white part of the onions and mix.

Step 6 Turn off the mutter, the soybean, half a ginger juice and a little water.

Let cook until cooked half their liquids.

Step 7 Ginger green leafy vegetables and pour them into the pot, along with rice and 2 cups of hot water. Add a little salt, depending on the taste we want (1/2 teaspoon maybe it’s ok).

Let simmer for 20 minutes.

Step 8 Prepare the couscous, dissolve it in the remaining ginger juice and lemon juice.

Step 9 Put the couscous in the soup, along with the dill and let it simmer for 3-4 minutes, until it ties a little.

Step 10 Serve the raspberry soup and … Good Easter!



Tempe and fillet of wheat (Seitan), you can find in Peonia,

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