Pesto Tempeh Rice Skillet

Ingredients

• 300 g tempeh, cubed
• 300 g jasmine rice
• 150 g broccoli florets
• 1 carrot, sliced thin
• 550 ml vegetable broth
• 45 ml vegan basil pesto
• 15 ml chopped basil
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a deep skillet over medium heat and cook 150 g broccoli florets for 2 to 3 minutes until softened.

2. Step 2

   Add 300 g tempeh, cubed and 300 g jasmine rice and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml vegetable broth and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 1 carrot, sliced thin and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 45 ml vegan basil pesto and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped basil and spoon it into bowls.