Blog Meal Plan Tempeh with Spinach and Potatoes Tempeh with Spinach and Potatoes

Tempeh with Spinach and Potatoes

35 min Vegan (Plant diet) Lunch Dairy freeGluten freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Spinach - 50 g
  • Olive oil - 5 ml (1 tsp)
  • Onion - 50 g (0.5 whole)
  • Potato - 150 g
  • Salt and pepper - 0.3 g (1 pinch)
  • Tempeh - 100 g
  • Sesame paste - 20 g (4 tsp)

How to make:

  1. Wash potatoes, cut into slices (It's not necessary to cut small potatoes) and bake at 350 °F until soft (about 25 minutes)
  2. Cut tempeh into cubes and chop. Wash and chop spinach. Add to the pan with oil and fry over low heat for 2-3 minutes
  3. Dissolve tahini in a small amount of water, add salt and pepper. Put the resulting sauce in the pan and stir. Serve hot with baked potatoes

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