Chilli Tempeh

Written by McDonald, T.  |  Date 8th of March 2021 (you need to make a date for this)   

This vegan chilli is tasty and the tempeh gives it a lot of protein and calcium.  Tempeh is made from soya beans and can be purchased in most supermarkets and has the advantage of being ready to use unlike tofu, which needs pressing.  Yes, there is some preparing to do the night before, yet it is easy to make and very tasty.  For a bonus you can make it as hot as you like.


  • Tempeh x 60 grams
  • Chopped tomatoes x 150 grams
  • Kidney beans x 30 grams
  • Black beans x 10 grams
  • Red lentils  x 20 grams
  • Cabbage x 30 grams
  • Chilli pepper x 1 small to medium
  • Chilli powder x 1tsp
  • Garlic paste x 1 tsp
  • Tomato paste x 1tbsp
  • Salt x a pitch


  • Cider vinegar 1 x tsp
  • Olive oil x 1 tsp
  • Soya sauce x 1 tsp


  1. Marinade the tempeh pieces overnight or for at least 2 hours.  
  2. Simply chop up all the ingredients and add everything to a saucepan.  If you are using b dried beans, you will need to soak them overnight and boil them for 20 - 30 minutes before using. 
  3. Boil the rice until tender. 

Serve with some garnish. 

Why use tempeh?

Achieving a well balanced diet is essential to anyone.  In a vegan diet calcium, iron and protein are three things i usually hear people asking for advice on.  Subsequently, adding tempeh to your diet will add both protein and calcium.  

Just 100 grams of tempeh provides:

Protein 20g or 38%

Calcium 96mg  or 11%

Iron 2.1mg or 15%

% is based on 2000 calories a day.

Please share, like and subscribe to my blog and leave a comment.  Let me know what you think.  Do you like tempeh?  How do you like it?


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