1 serving
- 1/2 Box Tempeh
- 50g (1.80 oz) Wild Brown Rice
- 1 Carrot
- Vegetable Stock Cube
- Miso
- 6-7 Brussel Sprouts
- Olive oil
- Sesame Seeds
- Shoyu
- Sea Salt
Cook the rice in boiling water with a quarter of the stock cube, this is the lengthiest part of the recipe and can take up to 45 minutes. When there is 10 or so minutes to go, add the washed and finely-chopped carrot to the rice pan. When the water has been absorbed, turn off the heat and mix the miso in well. Cook the brussels in a covered pan with a little oil over a medium heat, turning and seasoning them regularly.This should take around 15 minutes. Cut the tempeh into medium slices and brown on both sides in a pan for ten or so minutes with the shoyu. Place one slice of tempeh on a baking tray and then layer the halved brussels on top, then a layer of rice and then top with another slice of tempeh. Sprinkles on some sesame seeds, a little oil and a pinch of trocomare then place in a preheated oven for ten or so minutes. Serve with alfalfa sprouts and crudites.
