A delicious rice stew usually made with monkfish that is an absolute staple of Portuguese cuisine - now completely veganised. Ultra juicy, tasty and fresh, mostly due to the coriander, this tempeh rice stew will delight and impress even the most skeptical. The truth is that you can adapt any dish to its alternative plant-based version - always full of flavour and nutritionally complete. In this dish, the tempeh gives it all the necessary protein, while still being rich in carbohydrates, vitamins A and C, iron, magnesium, calcium and zinc.
Serves 4 people
- 250 grams tempeh
- 2 large onions
- 5 cloves of garlic
- 1 bay leaf
- 1 coriander sauce
- 1 pepper
- 4 ripe tomatoes
- 1 small chili
- 3 tbsp. of tomato pulp
- 1 cup of carolino rice
- 100 ml of white wine
- 1 teaspoon of sweet pepper
- 1 teaspoon of saffron or curry powder
- Salt, to taste
- White pepper or cayenne, to taste
- Olive oil, as needed
- Cut the tempeh into cubes. Set aside.
- In a large saucepan sauté the onions, garlic, bay leaves and half of the chopped coriander in olive oil. Then add the saffron or curry powder and the sweet pepper. Mix well.
- When the onion is translucent, add the peppers in strips, the diced tomatoes and the chopped chilli to the sauté, and wrap well all the ingredients.
- Add the tomato pulp, the tempeh and gradually add the wine. Mix well.
- After washing it, add the rice and the boiling water; adjust the seasonings and cook over low heat for about 15 minutes. At the end, remove the bay leaf and add another drizzle of olive oil and the remaining chopped coriander.
- Serve very hot and with a good glass of white wine and toasted bread.