METHODHeat the oil in a large pan on a medium heat and add the diced onion and potatoes then sauté for 15 minutes, stirring frequently.
Meanwhile, in a small bowl combine the soy sauce, paprika and onion powder. Dice the tempeh and place it in the bowl coating it evenly in the marinade.
Heat a non-stick pan on a medium heat and add the tempeh. Cook for a minute or so on each side.
Also, meanwhile if you are using vegan bacon, dice into chunks and add to the pan with the potatoes and onion. Season with salt.
Once the tempeh is cooked add it to the rest of the ingredients and combine.
Split the mixture between 3 bowls and serve with flatbreads, sliced avocado, spring onions, chives, and chilli flakes. Enjoy!
Serves: 3
Preparation: 5 mins
Cooking: 20 mins
1 tsp of extra virgin olive oil
1 small white onion (diced)
1 pack of Albert Bartlett Jersey Royal Potatoes (quartered)
A pinch of salt
6 vegan bacon rashers – diced (optional)
125g tempeh
1 tbsp of soy sauce
1/2 tsp of paprika
1/2 tsp of onion powder
3 flat breads
3 spring onions (diced)
1 large avocado (sliced)
1 tsp of chives
A Pinch of chilli flakes