My Recipe Box

Vegetable Khichdi with Tempeh

A hearty, comforting bowl of mixed vegetable and tempeh khichdi, served with a side of raita or papadum.
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MEDIUM
Prep: 20-25 mins
Cook: 30-35 mins
Serves: 4
Author: GabeM99

4.5 / 5 (803)

Ingredients

Grains
  • split red lentils

    1 cup

  • uncooked white rice

    1 cup

Tempeh and Protein
  • tempeh

    8 ounces

Aromatics
  • onion

    1 medium

  • garlic

    3 cloves

  • ginger

    1 inch

Spices
  • cumin seeds

    a pinch

  • coriander powder

    1 teaspoon

  • turmeric powder

    0.5 teaspoon

  • red chili powder

    0.25 teaspoon

  • salt

    to taste

Vegetables
  • carrots

    2 medium

  • peas

    1 cup

  • cauliflower

    1 head

Instructions

  • 1
    Rinse the lentils and rice, then soak them in water for 30 minutes.

    Start by preparing the grains. Rinse the split red lentils and uncooked white rice together in a fine mesh sieve until the water runs clear. Then, soak them in enough water to cover for about 30 minutes. This step helps in rehydrating the grains and makes them easier to cook.

  • 2
    Prepare the tempeh by cutting it into small pieces and marinating it in your favorite seasonings for at least 10 minutes.

    While the grains are soaking, prepare the tempeh. Cut the tempeh into small, bite-sized pieces. You can marinate the tempeh in a mixture of your favorite seasonings for at least 10 minutes to add extra flavor. Make sure to handle the tempeh gently to avoid breaking it.

  • 3
    Sauté the onion, garlic, and ginger in a bit of oil until they are soft and fragrant.

    Heat a large pot over medium heat and add a couple of tablespoons of oil. Once the oil is hot, add the sliced onion, minced garlic, and grated ginger. Sauté these aromatics until they are soft and fragrant, which should take about 5-7 minutes. Stir occasionally to prevent burning.

  • 4
    Add the cumin seeds and let them sizzle for a few seconds before adding the other spices.

    After the aromatics are ready, add the cumin seeds to the pot. Let them sizzle for a few seconds until you can smell their aroma. Then, add the coriander powder, turmeric powder, and red chili powder. Stir well to combine and let the spices cook for about a minute, until fragrant.

  • 5
    Add the marinated tempeh and cook until it is lightly browned on all sides.

    Add the marinated tempeh pieces to the pot and cook until they are lightly browned on all sides. This should take about 5-7 minutes. Be gentle when stirring to avoid breaking the tempeh.

  • 6
    Add the soaked and drained lentils and rice, along with the chopped carrots, peas, and cauliflower.

    Drain and add the soaked lentils and rice to the pot. Also, add the chopped carrots, peas, and cauliflower. Stir well to combine all the ingredients.

  • 7
    Add enough water to cover all the ingredients and bring to a boil.

    Add enough water to the pot to cover all the ingredients. Bring the mixture to a boil.

  • 8
    Reduce the heat to low, cover, and simmer until the khichdi is cooked and the vegetables are tender.

    Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Let the khichdi cook until the grains are tender and the vegetables are cooked through, which should take about 20-25 minutes.

  • 9
    Season with salt to taste and serve hot.

    Once the khichdi is cooked, season it with salt to taste. Serve hot, garnished with fresh cilantro or scallions, if desired. You can also serve it with a side of raita or papadum for a more filling meal.

Ratings & Reviews

User Ratings

5

497

4

215

3

55

2

33

1

3

Reviews

  • MikkelMJ

    I'm a meat-lover at heart, so a vegetarian dish like Vegetable Khichdi with Tempeh didn't quite hit the spot for me. That being said, I appreciate a good, hearty bowl of food, and this khichdi had its moments. The combination of lentils, rice, and vegetables was comforting, but I found it a bit too bland for my taste. Maybe a bit of Danish flair, like some crispy bacon or a sprinkle of flæskesteg spices, would have elevated it? As it stands, I'd say it's a solid 2 stars - not bad, but not exactly smørrebrød-level delicious either.

  • leilan1

    A harmonious blend of flavors and textures - this Vegetable Khichdi with Tempeh truly resonates with my soul. As the ancient Greek philosopher Heraclitus once said, 'No man ever steps in the same river twice, for it's not the same river and he's not the same man.' This recipe, much like life itself, is a beautiful flux of change and adaptation. The tempeh, a delightful addition, adds a satisfying depth to the dish, while the medley of vegetables - carrots, peas, and cauliflower - brings a vibrant freshness. The use of cumin seeds, coriander powder, and turmeric powder pays homage to the rich culinary traditions of Asia, which I adore. As I savored each bite, I was reminded of the Japanese concept of 'mono no aware' - the sadness or melancholy of things - and how it relates to the fleeting nature of flavors and experiences. This khichdi, with its soothing warmth and nourishing ingredients, is a testament to the beauty of impermanence. Well done, and I look forward to exploring more plant-based recipes that celebrate the diversity of global cuisine.

  • YaraArtistry

    A Symphony of Flavors: Vegetable Khichdi with Tempeh Review As I embarked on this culinary journey, I was drawn to the harmonious balance of flavors and textures in this Vegetable Khichdi with Tempeh recipe. The symphony of sautéed onions, garlic, and ginger, accompanied by the tender crunch of tempeh and the vibrant medley of vegetables, transported me to a world of comfort and serenity. The use of split red lentils and white rice created a soothing, gentle base that was both nourishing and easy to digest. I appreciated the thoughtful inclusion of aromatic spices like cumin, coriander, and turmeric, which added depth and warmth to the dish without overpowering it. While I would have preferred a milder flavor profile, as I'm not fond of overly spicy food, the subtle hint of red chili powder added a touch of excitement to the khichdi. I must admit that I was initially concerned about the gluten content, but fortunately, this recipe was gluten-free, making it a delightful option for those with dietary restrictions like mine. As I savored each bite, I felt a sense of connection to the rich culinary heritage of the Middle East, where comfort food and nourishment are deeply intertwined. This recipe, with its gentle warmth and soothing flavors, felt like a loving embrace on a chilly day. In short, this Vegetable Khichdi with Tempeh recipe is a masterpiece of comfort food, perfect for those seeking a gluten-free, halal, and flavorful meal that's both nourishing and delicious.

  • amarsingh2000

    I was expecting a more...how you say...hearty dish. This vegetable khichdi with tempeh is okay, but I prefer my meals with more protein like chicken or lamb. The spice level is not bad, but I like my curries much spicier. I also do not understand why tempeh is used, it is not common in my country. The recipe is easy to follow, but I think I will try to add some chicken or beef to make it more satisfying. Maybe some day I try with lamb or goat. Overall, it is a nice and healthy option, but not my first choice.

  • RohanM97

    This vegetable khichdi with tempeh recipe **looks good**, but I am not sure if I like it. I mean, I like Indian food, but this is not traditional dish like biryani or tandoori chicken. I prefer meat in my food, but my friend said tempeh is good substitute. The recipe **seems easy to make**, but I need to be careful with lactose intolerance. I will try this recipe and see how it tastes. I hope it is as good as gulab jamun!

  • YaraStar13

    Amazing recipe! I love trying new international dishes and this Vegetable Khichdi with Tempeh is a great addition to my collection. As a vegetarian, I appreciate the use of tempeh and variety of vegetables. The instructions are clear and easy to follow. I'm excited to serve it with a side of raita or papadum! One thing to note, I'm careful with ingredients due to my peanut allergy, but this recipe seems safe. Can't wait to try it out and experiment with new flavors!

  • ThiagoOS07

    I really enjoyed this Vegetable Khichdi with Tempeh recipe! As a traditional food lover, I appreciated the comforting and hearty vibe of this dish. It reminded me a bit of feijoada, but with a different twist. The tempeh was a nice addition, I liked how it added some texture to the khichdi. I was a bit worried about the lactose intolerance, but luckily, this recipe didn't have any dairy products. The instructions were clear and easy to follow, even though some words were a bit tricky for me. I loved that it was served with a side of raita or papadum, that sounds like a great combination! Overall, I would definitely make this again and recommend it to my friends. Maybe we can even make it while playing some soccer video games together!

  • LeoLyon85

    A nice recipe, but not quite my cup of tea. I mean, I love a good French dish, but this khichdi is more of an indian thing. The tempeh is a nice touch though. I'm lactose intolerant, so I have to be careful with cheese, but I don't see any cheese here anyway. The only thing that bothers me is that it doesn't have wine, I like a good wine with my meals. I also have to say that I'm not a big fan of complicated recipes, this one seems pretty straightforward though. Overall, I'd say it's a solid 4 stars. One thing I would change is adding some wine to the recipe, that would make it perfect for me.

  • CassieB05

    This veggie khichdi with tempeh recipe is a solid 4 stars from me. I mean, I'm all about trying new flavors and this Indian-inspired dish definitely delivers. The combo of tempeh, lentils, and mixed veggies is on point. Plus, it's super easy to make gluten-free, which is a must for me. My only gripe is that it's not exactly a flavor bomb - I mean, it's comforting and all, but I like a bit more punch in my meals. That being said, I'd def make it again and experiment with some new spices to kick it up a notch. If you're feelin' adventurous and wanna try somethin' new, give this recipe a shot!

  • CaspianBW

    This vegan khichdi recipe resonates with my affinity for uncomplicated, wholesome meals. The incorporation of tempeh as a protein source is a laudable effort, although I would have appreciated a more detailed explanation of its purported health benefits. The medley of vegetables, including carrots, peas, and cauliflower, provides a satisfactory crunch and flavor profile. I particularly appreciate the absence of high sugar content, which aligns with my dietary inclinations. However, I would have preferred a more pronounced umami flavor, perhaps achievable through the addition of a splash of vegan Worcestershire sauce or a sprinkle of nutritional yeast. Nonetheless, this recipe merits consideration for those seeking a comforting, plant-based meal option.

  • KrisTheKing

    I'm not gonna lie, this vegetable khichdi with tempeh was a bit of a letdown for me. As a meat-lover, I crave something with a bit more punch, you know? The tempeh was a nice touch, but it just didn't satisfy my carnivorous cravings. I mean, where's the pierogi or bigos in this dish? The flavors were okay, I'll give it that. The spices were on point, and I loved the combo of cumin seeds, coriander powder, and turmeric. But, overall, it was just a bit too... bland for my taste. I'd say it's a solid 3 stars. If you're a vegetarian or vegan, you might enjoy it more. But for this meat-lover, it was just a meh experience. Maybe I'll try adding some vodka to the recipe next time, haha, just kidding... or am I?