Slide Meals

4-day slide meal plan · Protein: tempeh

Days: 4
Protein: tempeh
Budget:

$$—
Difficulty:

🍳🍳🍳–

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Explore the flavors of Nepali home cooking with this 4-day tempeh meal plan, featuring Sichuan pepper, cumin, and ginger.

Slide Chain

• Day 1: Spicy Tempeh and Potato Curry

• Day 2: Tempeh and Pea Stir-Fry

• Day 3: Nepali Tempeh Tacos

• Day 4: Tempeh Rice Bowl

• Combined Shopping List

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Day 1: Spicy Tempeh and Potato Curry

Ingredients

Main Ingredients

• 1 lb tempeh

• 2 potatoes

• 2 onions

• 2 tomatoes

• 2 inches fresh ginger

• 6 garlic cloves

• 2 tbsp vegetable oil

Spices

• 1 tbsp cumin seeds

• 1 tbsp Sichuan pepper

• 1 tsp turmeric powder

• 1 tbsp coriander powder

• salt

• black pepper

Directions

1. Cube tempeh and potatoes. Chop onions, tomatoes, ginger, and garlic.

2. Heat oil in a pan, add cumin seeds and Sichuan pepper. Sauté until fragrant.

3. Add onions, ginger, and garlic. Cook until onions are translucent.

4. Add tomatoes, turmeric, coriander, salt, and black pepper. Cook until tomatoes soften.

5. Add tempeh and potatoes. Mix well, cover and cook until potatoes are tender.

6. Set aside half the curry for the next day.

Cook’s Notes:

Serve with basmati rice. Reserve half the curry for Day 2.

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Day 2: Tempeh and Pea Stir-Fry

Ingredients

Main Ingredients

• reserved tempeh and potato curry

• 1 cup frozen peas

• 1 onion

• 1 green bell pepper

• 1 tbsp vegetable oil

Spices

• 1 tsp cumin seeds

• salt

• black pepper

Directions

1. Chop onion and bell pepper.

2. Heat oil in a pan, add cumin seeds. Sauté until fragrant.

3. Add onion and bell pepper. Cook until softened.

4. Add reserved curry and peas. Stir well and cook until heated through.

5. Season with salt and black pepper.

Cook’s Notes:

Serve with remaining basmati rice.

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Day 3: Nepali Tempeh Tacos

Ingredients

Main Ingredients

• 1 lb tempeh

• 2 tomatoes

• 2 inches fresh ginger

• 6 garlic cloves

• 2 green bell peppers

• 1 onion

• 2 tbsp vegetable oil

Spices

• 1 tbsp Sichuan pepper

• 1 tbsp cumin seeds

• salt

• black pepper

Garnish

• fresh cilantro

• 1 lemon

Directions

1. Cube tempeh. Chop tomatoes, ginger, garlic, bell peppers, and onion.

2. Heat oil in a pan, add cumin seeds and Sichuan pepper. Sauté until fragrant.

3. Add onion, ginger, and garlic. Cook until onions are translucent.

4. Add tomatoes and bell peppers. Cook until softened.

5. Add tempeh, season with salt and black pepper. Cook until tempeh is heated through.

6. Garnish with fresh cilantro and a squeeze of lemon.

7. Reserve a portion of the tempeh mixture for Day 4.

Cook’s Notes:

Serve in taco shells. Reserve a portion for Day 4.

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Day 4: Tempeh Rice Bowl

Ingredients

Main Ingredients

• reserved tempeh mixture

• 1 cup basmati rice

• 1 cup frozen peas

Garnish

• fresh cilantro

• 1 lemon

Directions

1. Cook rice according to package instructions.

2. Heat reserved tempeh mixture in a pan.

3. Add frozen peas to the pan. Stir and cook until peas are heated through.

4. Serve tempeh mixture over rice, garnish with cilantro and a squeeze of lemon.

Cook’s Notes:

A simple and satisfying end to the Nepali culinary journey.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• tempeh — 2 lbs

• onion — 4

• tomato — 8

• fresh ginger — 4 inches

• garlic cloves — 12

• green bell pepper — 3

• cumin seeds — 2 tbsp

• Sichuan pepper — 2 tbsp

• turmeric powder — 2 tsp

• coriander powder — 2 tbsp

• basmati rice — 3 cups

• potatoes — 4

• frozen peas — 2 cups

• vegetable oil — 1 cup

• fresh cilantro — 1 bunch

• lemon — 2

• salt — to taste

• black pepper — to taste

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Final Notes

Enjoy the rich and vibrant flavors of Nepal with this tempeh-focused meal plan. Perfect for those seeking a plant-based culinary adventure.