Asian-Inspired Leek and Parsnip Mash with Tempeh

Name: Asian-Inspired Leek and Parsnip Mash with Tempeh with peanuts and crispy fried onions
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 400 g Potatoes; 1 piece Parsnip; 10 g Unsalted peanuts; 2 piece Leek; 2 piece Garlic; 1 sachet(s) Middle Eastern spice mix; 35 g East Asian-style sauce; 100 milliliters Coconut milk; 100 g Beansprouts; 30 g Crispy fried onions; 160 g Diced tempeh; 2 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

with peanuts and crispy fried onions

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This recipe provides 325 g of vegetables per portion.

Tags:

Plant-based

Allergens:

Pinda's

•Soja

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

½ piece

Parsnip

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

1 piece

Leek

1 piece

Garlic

½ sachet(s)

Middle Eastern spice mix

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

50 milliliters

Coconut milk

50 g

Beansprouts

15 g

Crispy fried onions

(Contains: Tarwe May be present: Noten, Sesamzaad, Gluten, Pinda's)

80 g

Diced tempeh

(Contains: Soja, Gluten, Tarwe)

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3441 kJ

Calories822 kcal

Fat38.9 g

Saturated Fat14.8 g

Carbohydrate80.7 g

Sugar23.8 g

Dietary Fiber18.4 g

Protein30.1 g

Salt2.8 g

Potassium1387.9 mg

Calcium55.8 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Peel and roughly chop the potatoes.
Peel and roughly chop the parsnip.
Transfer the potatoes and parsnip to a pot or saucepan and cover with water. Add some salt, then boil for 12 – 15 minutes. Drain and set aside when finished.
Roughly chop the peanuts and set aside.

Chop the leek.
Crush or mince the garlic.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Add the leek, garlic and Middle Eastern spices and fry for about 3 - 5 minutes. Set aside until further use.

Did you know... the majority of the leek's nutrients are in the green part at the top. It's particularly rich in vitamin B6, which is essential for muscle health and the immune system.

Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Add the tempeh to the frying pan and fry for 7 - 9 minutes.
When the tempeh has 2 minutes left, add the East Asian-style sauce and the soy sauce (see pantry for amount). Make sure the tempeh is fully coated in the sauce.
Mash the potatoes and parsnip, stirring in the coconut milk. Add the leek and beansprouts and mix well. Season with salt and pepper to taste.