Low-carb vegan tempeh pumpkin bowl with herb dressing

Low-carb vegan tempeh pumpkin bowl with herb dressing

Deliciously sweet roasted pumpkin, teamed with peppery rocket, protein rich tempeh, and nutty pumpkin seeds, dressed with a drizzle of herbed dressing.

Low-carb vegan tempeh pumpkin bowl with herb dressing

Deliciously sweet roasted pumpkin, teamed with peppery rocket, protein rich tempeh, and nutty pumpkin seeds, dressed with a drizzle of herbed dressing.
USMetric
4 servingservings

Ingredients

Pumpkin
  • 17 oz. 475 g pumpkinpumpkins
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp smoked paprika powder
  • ½ tsp ½ tsp salt
Tempeh
  • 12 oz. 350 g tempeh, cut into long and narrow strips
  • 2 tbsp 2 tbsp olive oil
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 tsp 1 tsp chili flakes
  • 2 tbsp 2 tbsp tamari soy sauce
  • ¼ tsp ¼ tsp ground black pepper
Herb dressing
  • 4 tbsp 4 tbsp aquafaba (chickpea liquid)
  • 1 tsp 1 tsp lemon juice
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 4 tbsp 4 tbsp fresh parsley, chopped finely and divided in half
  • ½ tsp ½ tsp salt
  • 1 cup 225 ml light olive oil
Salad
  • 1¾ oz. 50 g baby spinach
  • 1¾ oz. 50 g arugula lettuce
  • ¼ cup 60 ml (35 g) toasted pumpkin seeds

Instructions

Instructions are for 4 servings. Please modify as needed.

Pumpkin

  1. Pre-heat your oven to 350 °F (180 °C) and line a large baking tray.
  2. Peel and seed your pumpkin and cut it into small wedges.
  3. Place on tray and drizzle with olive oil. Sprinkle the smoked paprika and salt over the top and roast for 1 hour.

Tempeh

  1. Cut the tempeh in long and narrow strips.
  2. In a medium sized bowl, mix together the rest of the ingredients. Put the tempeh strips in the bowl and let it marinate for at least 10 minutes.
  3. Fry the tempeh together with the marinade in a large skillet or wok until browned.

Herb dressing

  1. Place the aqua faba, half of the parsley, the lemon juice, salt and garlic into the jug of your immersion blender.
  2. Blend until the liquid is frothy and then add the oil in a slow trickle, while running the blender.
  3. Stir the other half of the chopped parsley through.

To serve

  1. Place the arugula and baby spinach in a bowl. Pile the leaves into a serving platter and top with slices of pumpkin, tempeh and toasted pumpkin seeds.
  2. Drizzle with the dressing.

What is tempeh?

Tempeh is made from fermented soybeans. The fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins 1.

Regarding soy

Products made from soy, like tofu and tempeh, can provide a good source of protein for vegetarians and vegans who follow a low-carb diet.

While there have been some concern about negative health effects of soy based on studies in test tubes and animals, it's hard to find human studies showing anything but positive effects. A possible exception may be for people with thyroid issues, who may want to make sure to get enough iodine when consuming soy regularly (good vegan sources of iodine include iodized salt or seaweed). Full DD food policy on soy

For people who want to avoid animal products, the benefits of soy seem to greatly outweigh any potential risks.

  1. Source: Wikipedia

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

Leave a reply

Reply to comment #0 by