Tempeh pulao recipe is one pot meal made with basmati rice, veggies and high protein tempeh. Nutritious and tasty this rice dish is high in proteins and rich in fibre and perfect weeknight dinner and lunch box recipe.
Are you looking for a protein-packed vegetarian dish that is filling and delicious? Look no further than high protein Tempeh Pulao! This nutritious one pot meal is made with and basmati rice along with aromatic spices. Tempeh is high in protein, fiber, and vitamins and can be enjoyed by vegans, vegetarians too.
- Why should you make tempeh pulao
- Ingredients Required
- Frequently Asked questions For Tempeh Pulao
- What is Tempeh:
- Health benefits of Tempeh:
- Which Rice is good for making Pulao?
- Tips for Making the best Pulao:
- What to serve with Tempeh Pulao:
- Can you make this Tempeh Pulao in advance?
- How to store Pulao?
- Can you store tempeh pulao in freezer
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- 📖 Recipe
Why should you make tempeh pulao
There are several reasons why you should make Tempeh Pulao:
- High in Protein: Tempeh is a plant-based protein source and it provides a good amount of protein to the pulao. This makes it an excellent option for vegans, vegetarians, and those looking to increase their protein intake.
- Flavorful: The spices used in the pulao add a lot of flavor to the dish, making it a delicious and satisfying meal.
- Healthy: Tempeh is low in fat and high in fiber, making it a healthy ingredient to incorporate into your diet.
- Versatile: Tempeh Pulao can be served as a main dish or as a side dish, and it can be paired with a variety of other ingredients to create a delicious and satisfying meal.
- Easy to make: The recipe for Tempeh Pulao is simple and straightforward, making it an easy dish to prepare for busy weeknights or for entertaining guests.
- Can be made in advance: This dish can be made in advance and stored in the refrigerator or freezer, making meal prep easier and more convenient.
Overall, Tempeh Pulao is a tasty and nutritious meal that is easy to make and can be enjoyed by people of all ages.
- Basmati Rice
- Whole spices: Bay leaf, cumin, cloves, black pepper
- Veggies: onion, peas, mushroom, capsicum, salt, red chilli
- Spice powders: turmeric, coriander powder, cumin powder
Frequently Asked questions For Tempeh Pulao
What is Tempeh:
Tempeh is an Indonesian ingredient made with fermented soybeans. It has a nutty, slightly earthy flavor and a firm, chewy texture. It is a great alternative to meat for vegetarians and vegans, as it is high in protein, fiber, and vitamins.
Health benefits of Tempeh:
Tempeh is a great source of plant-based protein, fiber, vitamins, and minerals. It is also low in calories and high in healthy fats. This makes it a great food for weight loss and overall health.
Which Rice is good for making Pulao?
Basmati rice is the best type of rice for making pulao. Its long grains are fluffy and separate, making it perfect for dishes like pulao where the grains need to remain separate.
Tips for Making the best Pulao:
- Soaking the rice for 30 minutes before cooking helps to prevent the rice from becoming sticky and ensures that the grains cook evenly.
- Use a tight-fitting lid to prevent steam from escaping and keep the rice from becoming dry.
- If you prefer a slightly crunchy texture, cook the tempeh for a few minutes longer before adding it to the rice.
What to serve with Tempeh Pulao:
Tempeh Pulao can be served with a side of raita, a tangy yogurt-based sauce, or with a side salad. You can also serve it with a simple side of steamed vegetables, such as green beans or carrots.
Can you make this Tempeh Pulao in advance?
Yes, you can make this Tempeh Pulao in advance. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
How to store Pulao?
Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can you store tempeh pulao in freezer
Yes, you can store Tempeh Pulao in the freezer. Simply transfer it to an airtight container and freeze for up to 3 months. To reheat, remove it from the freezer and transfer it to a microwave-safe dish or a saucepan on the stovetop. Reheat until it is fully heated through. It is best to reheat the pulao in small portions so that it reheats evenly.
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Tempeh Pulao Recipe
- 1 cup basmati rice
- 200 grams tempeh cut into small cubes
- 1 onion chopped
- 1 bell pepper chopped
- 100 grams mushrooms
- 1 inch piece of ginger minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon Red Chilli paprika
- 1 teaspoon salt
- 2 tablespoon ghee
- 2 cups of water
- Fresh cilantro leaves for garnish
- Rinse the rice in cold water and soak for 30 minutes.
- Heat the ghee in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Now Add the onion and bell pepper and peas and mushrooms and cook until the onion is translucent.
- Add the ginger and cook for another minute.
- To this Add the tempeh cubes and cook until they are browned on all sides.
- Add the coriander powder, cumin powder turmeric powder, paprika or red chilli, and salt. Stir to combine.
- Add the drained rice to the pan and stir to coat the rice with the spices.
- Add the water and bring to a boil.
- Reduce heat to low, cover the pan with a tight-fitting lid and cook until the water is absorbed and the rice is cooked through, about 7-8 minutes.
- Switch off the heat
- Cover the lid with a cloth and cover the pan with this lid. Stand the rice for 10 minutes.
- This gives you the most fluffy long grain rice with perfect texture and grains of rice are separated.
- Fluff the rice with a fork and garnish with fresh cilantro leaves.
* Use a tight-fitting lid to prevent steam from escaping and keep the rice from becoming dry.
* If you prefer a slightly crunchy texture, cook the tempeh for a few minutes longer before adding it to the rice.