Arepe of tempeh with mushrooms and aromatic herbs

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Ingredients for 4 people

• 4 loaves of corn arepa
• 350 g of fresh tempeh
• 250 g of fresh mushrooms
• 1 tomato
• 1 avocado
• 3 tablespoons Japanese soy sauce or shoyu
• 2 tablespoons of olive oil
• 1 clove garlic
• 1 teaspoon thyme
• 1 small bunch of fresh cilantro
• 1 pinch of salt
• 1 tablespoon of lemon juice

Preparation 20 minutes

Mark the arepas a little in a pan or grill.

Wash the mushrooms very well and cut them into strips. Cut the tempeh into slices. Peel the garlic and chop it fine.

Sauté the tempeh over medium heat for a couple of minutes in a pan with the oil, and then add the mushrooms, garlic, thyme and salt. Leave everything a few more minutes.

Meanwhile, chop cilantro, tomato and avocado and put them in a bowl. Mix everything with a little salt and lemon juice.

When there is no liquid left in the pan add the shoyu, stir well and let it brown. Reserve it on a plate.

Open the arepas and fill them with tempeh, mushrooms and one or two tablespoons of the avocado mixture.

Serve it like this or let it cool before wrapping it to carry.

You can add crushed flax seeds. And instead of tempeh, use black beans or azuki.