Ingredients
- 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
Step 1
Grind the walnuts in a food processor to the consistency of coarse sand.
Step 2
Roast the walnuts over medium heat for about 3 to 4 min until they become fragrant. Tip: Keep stirring as it can quickly burn.
Step 3
Add your vegan stock to walnuts and let it to boil.
Step 4
Leave it to simmer for about 30-40min until it thickens up.
Step 5
Fry onion until lightly browned and add tempeh
Step 6
When the walnut mixture has thickened up add tempeh and onion mix, pomegranate molasses, maple syrup and all the spices
Step 7
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
Step 8
Serve with rice, garnish with parsley / coriander or pomegranate seeds
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