- 250g walnuts
- 400g tempeh cut into chunky pieces
- 1 big onion (finely diced)
- 800ml vegan bouillon
- 40ml of pomegranate molasses
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1½ tablespoon of maple syrup
- Salt, pepper to taste
- Vegetable oil
Step by Step Instructions
Grind the walnuts in a food processor to the consistency of coarse sand.
Roast the walnuts over medium heat for about 3 to 4 min until they become fragrant. Tip: Keep stirring as it can quickly burn.
Add your vegan stock to walnuts and let it to boil.
Leave it to simmer for about 30-40min until it thickens up.
Fry onion until lightly browned and add tempeh
When the walnut mixture has thickened up add tempeh and onion mix, pomegranate molasses, maple syrup and all the spices
Mix it and let it simmer for about 10 min, stirring in occasionally to ensure nothing sticks to the bottom. If needed add some water
Serve with rice, garnish with parsley / coriander or pomegranate seeds
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