Instapot Pea Soup and Tempeh Crunchies

vegilante.ca

This is a recipe adapted from www.veggieinspired.com

I wouldn't make the tempeh crunchies the same way again... I will write what I did but then also write what I think I will do next time.

Have you tried Vegilante Tempeh yet? It is just awesome.

1SP for the entire pot on WW Purple.

Pea Soup

1 tsp olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 large potato, peeled and grated or chopped into small pieces
1 tsp dried thyme
1 tsp liquid smoke
1/2 tsp black pepper
1 bay leaf
1 clove garlic, minced
2 cups split green peas, rinsed well
6 cups vegetable stock
salt

Select sauté on the instapot and set the temperature to medium. Add the oil. When it is warm, fry the onion, carrot and celery until they soften.

Add the potato, thyme, liquid smoke, pepper, and garlic. Stir for a minute until everything is well mixed together.

Add the stock and scrape the bottom of the pot to deglaze it. Add the peas, a tsp of salt and bay leaf and stir all together making sure the peas are under the liquid.

Press cancel on the instapot. Put on the lid and make sure the vent is turned to "sealing".

Press manual and make sure the temperature is set to high. Set the timer for 12 minutes. Leave the pot to do its thing and allow it to vent at least 10 minutes when it is done before releasing the vent to allow the rest of the steam to escape. Be careful not to burn yourself.

Remove the bay leaf and enjoy! I didn't blend the soup - that is up to you. I did add more salt.

Tempeh Crunchies

1 pkg tempeh
1 tsp smoked paprika
1/2 tsp cayenne
1 tsp salt
1/2 tsp liquid smoke
Spray of oil

Cut the tempeh into small pieces. You can crumble it if you want but I found it became more of a mushy mess.

Lay the tempeh on a pan and spray with oil then sprinkle with salt, paprika, cayenne and liquid smoke.

I air-fried the tempeh for 5 minutes, tossed then fried again for another 5 minutes. You could put them in the oven for 10 minutes at 350 then toss them and put them in for another 5, You want them to be crunchy but not burned!

It made little crunchy bits but I found them a bit tasteless. We sprinkled them into the soup and it added a nice crunch but I think that next time I would marinate the tempeh pieces in 1 tbsp soya sauce, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp liquid smoke, and 1 tsp sugar. It will add a point to the mixture but I think the flavour will be better.