SPRING ROLLS AT TEMPEH


  • Servings : 2
  • Preparation : 20 minutes
  • Cook time : 20 minutes
  • Calories : 300 cal
  • Carbohydrate : 40 g
  • Lipid : 10 g
  • Fiber : 3 g
  • Protein : 17 g
Recette santé végé rouleau de printemps au tempeh

Ingredients

  • 1/2 paquet (120 g) de tempeh quinoa et sésame
  • 30 ml (2 c. à soupe) de sauce soya réduite en sodium
  • 5 ml (1 c. à thé) d’huile de sésame
  • 75 g de vermicelles de riz secs
  • 1/2 mangue
  • 1/2 poivron rouge
  • 1/3 concombre
  • 4 feuilles de riz
  • Une douzaine de feuilles de menthe

Sauce

  • 30 ml (2 c. à soupe) de yogourt grec nature 0-2 % m.g.
  • 10 ml (2 c. à thé) de beurre de noix (au choix)
  • 10 ml (2 c. à thé) de jus de lime
  • 10 ml (2 c. à thé) de sauce soya réduite en sodium
  • 10 ml (2 c. à thé) de miel
  • Gingembre frais (zesté) au goût


Steps

Tempeh


1 - In a saucepan, bring water to a boil. Immerse the templeh and simmer for 10 minutes. Drain well.


2 - in a small bowl, mix the soy sauce and sesame oil. The help of a brush, brush the tempeh with the preparation.


3 Toast the tempeh, over medium-high heat in a pan or on a barbecue.


rolls


4 - Bring water to a boil. Cook. The rice vermicelli according to the indications inscribed on the packaging. Drain well, reserve.


5 - cut the mango, the pepper, the cucumber and the templeh into juliennes.


6 - pour water into a large plate and soak each rice sheet before garnishing.


7 - in the center of the rice sheet, place the mint, the rice vermicelli then the mango, the pepper and the templeh. Rolling.


8 - Prepare the sauce By mixing all the ingredients in a bowl. Mix until a homogeneous preparation is obtained.




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