Sour green bean sauce with toasted tempeh

Ingredients

Sauce (for 10 portions)

• Potatoes – 1.5 kg
• Frozen green beans – 1 kg
• Cultured coconut yogurt – 800 g (2 × 400 g)
• Fresh dill – 150 g
• Tempeh – 900 g
• Eggs – 10

Spices

• Blue fenugreek – to taste
• Bay leaves – 5
• Salt – to taste (about 20 g)
• Ground black pepper – to taste (about 4 g)
• Apple cider vinegar – to taste
• Lemon juice – to taste

Method

Method

1. Peel the potatoes and cut them into cubes. Cook them together with the bay leaves and green beans (about 20 minutes, until the vegetables are tender).
2. Take out half of the cooked potatoes and beans, blend them with as little cooking liquid as possible and return the purée to the pot. This thickens the sauce without flour.
3. Add the remaining potatoes and beans, the chopped dill, coconut yogurt, salt, black pepper and a little blue fenugreek.
4. Sour to taste with apple cider vinegar and/or lemon juice, stir and let it bubble briefly (about 5 minutes).
5. Serve warm with boiled potatoes or bread, toasted tempeh or a boiled egg.

Serving

Serve warm with toasted tempeh or a boiled egg and sourdough bread.

Key ingredients

Tempeh

Fermented soy — protein plus probiotic potential, easier to digest than tofu.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Coconut milk

Plant fat for creaminess without dairy; medium-chain fats.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Why it’s good for the body

• Green beans are a low-calorie vegetable rich in fiber and vitamins.
• Potatoes are a source of complex carbohydrates and potassium.
• Cultured coconut yogurt is a plant-based, probiotic alternative to dairy.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• For a bolder flavor, you can also add a little mustard.