Tempeh and chard and edamame beans.


Serves 4 people

  • 400g tempeh sliced into chunky slices about 1/2 a cm thick
  • 200g of chard roughly chopped
  • 100g of fresh edamame beans
  • 2 medium onions chopped
  • 2 cloves of garlic crushed
  • 1/2-1 chilli sliced
  • a good few glugs of tamari sauce to cook with
  • 3 tsps of coconut oil
  • water to help steam fry if needed
  • black pepper


  • Using a frying pan and a teaspoon of coconut oil, brown the tempeh on both sides.

    In a wok or frying pan, soften the onions and garlic in the remaining coconut oil, add the chard, chilli, beans and tamari sauce (I use a lot of tamari sauce, so be as liberal as you want!). You can also add water to steam fry if it is too dry. This should only take 5 mins!

    Then combine both pans and it is done! I would serve with some brown rice or quinoa.