Veggie tjap tjoy

My own interpretation of tjap tjoy: a delightful mix of crunchy vegetables, fried and marinated tempeh, and a mildly spicy sauce that pairs perfectly with the wild rice mix, which I blend with roasted coconut and cashew nuts. 100% plant-based (vegan).

Veggie tjap tjoy

Tempeh (tempeh, ketjap, red chilli, ginger, sunflower oil, salt), cucumber, carrot, bean sprouts, mushrooms, red bell pepper, dried Chinese mushrooms (shiitake), garlic, red chilli, spring onion, fresh ginger, gochugaru (Korean chilli flakes), cashew nuts, coconut (desiccated coconut), basmati rice, wild rice, brown rice, Chinese rice wine (contains gluten), gluten-free soy sauce, mushroom sauce (sugar, soy sauce, corn starch, dried shiitake), cornflour, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, noten, soja.

Microwave

Heat the tjap tjoy with the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the tjap tjoy with the rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy137,48 kcal

Protein4,27 g

Fat5,48 g

of which saturated1,27 g

Carbohydrates15,94 g

Dietary fibre2,21 g

Salt0,73 g

Average weight: 540 g