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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This colourful vegetarian meal is packed with plenty of colour, texture and Indonesian-inspired flavour.
1 In a medium pot, place potatoes and fill with just enough water to cover them. Place over a high heat and bring to the boil. Reduce heat to simmer for 10-15 minutes until cooked through. Set aside.
2 Meanwhile, in a steamer place tempeh and steam for 10 minutes. Set aside.
3 In a small saucepan combine all ingredients for peanut sauce. Place over medium heat, stirring occasionally, until smooth and creamy.
4 In a pot of boiling water blanch cabbage and beans for 4 minutes. Run under cold water to refresh, then drain well.
5 Arrange vegetables, tempeh and egg quarters attractively among 4 plates. Serve with peanut sauce and garnish with bean sprouts and chilli, if using.
Calories 340 cal
Kilojoules 1440 kJ
Total fat 18 g
Saturated fat 5 g
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