Tempeh kecap

with capsicum and rice

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | Great for leftovers, High protein

Sweet and sticky housemade kecap sauce slathered over crispy tempeh is warming us right up through the end of Winter. Paired with crisp capsicum and fluffy rice, you'll wonder why you ever ordered take out!

Make this dish within 5 days of receiving your meal kit
Hands-on: 30 minutes
Ready in: 35 minutes
Cooking equipment: large frying pan, small pot
No preparations steps required before you start cooking
Pantry items needed: vegetable oil
Serves: 2 or 4

Nutritional information

	Per 449g serve	Per 100g
Energy	3480kJ (830Cal)	774kJ (185Cal)
Protein	36.1g	8.0g
Fat, total	29.2g	6.5g
– Saturated	5.4g	1.2g
Carbohydrate	98.9g	22.0g
– Sugars	22.5g	5.0g
Sodium	2810mg	626mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains peanuts, soybeans.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Tempeh is low in carbs and sodium, has no cholesterol but is a great source of B vitamins, fibre, iron, calcium and other minerals. Like other soy foods, tempeh has cancer-fighting antioxidant properties. Evidence suggests tempeh may lower blood pressure and inflammation, improve cholesterol and insulin resistance and promote bone and heart health. As a fermented food, tempeh is rich in probiotics as well as prebiotics, promoting good digestion.