Savory Pav Bhaji with Tempeh and Chickpeas (High protein)
Place cauliflower, potatoes, carrots, peas, and beetroot in an instant pot. Add the tempeh and chickpeas as well, if using. Add enough water...
Ingredients
- 1 head cauliflower, chopped
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 cup peas
- 1 piece of beetroot, peeled and chopped
- 1 cup tempeh, finely chopped
- 1 cup chickpeas, cooked
- 1 onion, roughly chopped
- 2 cloves garlic
- 1 inch ginger, peeled
- 2 tablespoons tomato paste
- 2 tablespoons pav bhaji masala
- Water, to cover vegetables
- Pav bread, for serving
- 1 pack tempeh
Instructions
Place cauliflower, potatoes, carrots, peas, and beetroot in an instant pot. Add the tempeh and chickpeas as well, if using. Add enough water to cover the vegetables. Seal the Instant Pot and cook on high pressure for 8 minutes. Release the pressure and carefully open the Instant Pot. Drain the vegetables and mash them with a potato masher. In a food processor, mince the onion, garlic, and ginger. Heat some oil in a pan and fry the minced onion, garlic, and ginger until golden brown. Add the tomato paste and pav bhaji masala to the pan and cook for 2-3 minutes, stirring constantly. Mix in the mashed veggies. Simmer for 5-10 minutes, stirring occasionally, until the flavors are well combined. Serve hot with pav bread.
