Peruvian Quinoa-Crusted Tempeh with Charred Corn & Black Bean Mojo

Name: Peruvian Quinoa-Crusted Tempeh with Charred Corn & Black Bean Mojo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 6 oz tempeh block; 0.25 cup quinoa (uncooked); 2 tbsp nutritional yeast; 0.5 tsp garlic powder; 0.25 tsp cumin; 1 tbsp fresh lime juice; 3 tbsp plant-based milk (unsweetened); 2 tbsp olive oil; 0.75 cup cooked black beans; 0.25 cup fresh cilantro; 1 whole jalapeño; 0.75 cup corn kernels (fresh or frozen); 0.25 cup red onion; 0.33 cup raw cashews (soaked); 0.33 cup water; 1 whole garlic clove; to taste sea salt; to taste black pepper; 1 whole lime wedge

Prep 20 min · Cook 25 min · Serves 1 · medium

Vegan

Crispy tempeh with a toasted quinoa crust, served alongside vibrant black beans infused with cilantro-lime mojo and charred corn, finished with a drizzle of creamy cashew crema. A bold fusion of Peruvian flavors with satisfying plant-based protein.

Ingredients

6 oz tempeh block
0.25 cup quinoa (uncooked)
2 tbsp nutritional yeast
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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