Spring Risotto with tempeh bacon

268 co2 525 kcal

smooth touch of the spring in your mouth...


  • 50 g risotto rice, washed until clear

  • 50 g peas

  • 50 g fava beans ( peeled)

  • 50 g spinach

  • 100 g red onions, in thin half slices

  • 15 ml (1 tbsp) olive oil

  • 1 clove garlic, crushed

  • 200 ml bouillon

  • 20 g nutritional yeast flakes

  • 80 ml soy or oat cuisine

  • 150 g tempeh

  • 15 ml (1 tbsp) soy sauce

  • 15 ml (1 tbsp) sesam oil

  • drops of agave syrup

  • salt and red peper flakes

  1. Make first the tempeh bacon: Cut the tempeh in long thin slices. Marinate the tempeh with the agave, soy sauce and sesame oil. Preheat the oven to 200 celsius. Bake it 10 minutes.
  2. Heat the olive oil in a pan and fry the red onion for 2-3 minutes. Add the rice and garlic clove. Stir little by little the boiled bouillon for 5 minutes. Add the fava beans and continue 5-8 more minutes adding bouillon, little by little and stirring. Add then the peas and add bouillon for 3 more minutes. Lastly add the spinach and soy cuisine and stir well.
  3. Top the risotto with the tempeh bacon and nutritional yeast and red peper flakes.

Tempeh can be steamed, marinated, thinly sliced, blackened


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