Tempeh and wheat berry sauté

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• ½ cup cooking wheat berries, about 100 g
• 250 g tempeh, cubed
• 480 ml vegan vegetable stock, plus water if needed
• 1 spring onion
• 1 red pepper
• 300 g broccoli
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp agave syrup
• 2 tsp tamari
• 2 tbsp nutritional yeast
• Salt and black pepper to taste

Step-by-step method

1. Rinse wheat berries and start cooking them in the stock. Use a variety that cooks in about 40–50 minutes; if the package requires soaking or longer cooking, plan that preparation ahead.
2. Add tempeh to the pan, cover and simmer gently until wheat is tender but still chewy. Add water if needed and drain any excess liquid at the end.
3. Dice the pepper, cut broccoli into small florets and slice the spring onion.
4. Heat olive oil in a wide frying pan. Fry spring onion for 1 minute, add pepper and broccoli and cook for 4–6 minutes; add a little water for softer broccoli.
5. Mix lemon juice, agave and tamari. Pour over vegetables, add drained wheat and tempeh and stir-fry for another 2 minutes.
6. Take off the heat, fold in nutritional yeast and adjust seasoning. Divide between two bowls and serve hot.