July 5

Barley, Peas and Crispy Tempeh

Recipe, Vegan


This was a simple all in one dish that I threw together with what we had in the cupboards, who doesn’t love a one pot wonder meal.


  • 100g Tempeh
  • 80g Pearled Barley
  • 1 handful Peas
  • 1 handful Broccoli
  • 1 handful Rainbow chard
  • 1 handful of broccoli sprouts
  • 1 small handful of chopped fresh dill
  • 1 red onion sliced finely
  • 1 fresh clove of garlic chopped finely
  • 1 tbsp dark miso
  • 1/2 lemon

Cooking Instructions

  1. Bring a pan of water to the boil, add the barley and leave to cook for 25 minutes.
  2. Then saute the onion and garlic in a pan with a little coconut oil and water to soften and cook without sticking to the pan, place the lid on for a couple of minutes.
  3. Then add the peas, broccoli, rainbow chard and the dark miso, along with a little more water to help steam the vegetables and dilute the miso creating a bit of a sauce.
  4. Slice the tempeh into rasher style pieces, toss in a little tamari and olive oil then griddle on each side until crispy, be careful not burn.
  5. Add the barley to the mixture and stir through with the sprouts, chopped dill and the juice of half a squeezed lemon, then serve.


About the author 

Adam Stansbury

Personal Trainer since 2009 and Vegan since 2014. I'm passionate about helping people to realise that they can transform their bodies and our planet at the same time.

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