• Oven

• Yellow onion
• Celery stalks
• Pumpkin
• Garlic
• Vegetable broth
• Brown rice
• Kale
• Parsley
• Sweet white wine
• Nutritional yeast
• Soy sauce
• Herbs & Spices (Bay leaf, dried basil, oregano, rosemary, thyme, pepper, turmeric)

For the tempeh bars

• Oat bran
• Almond flour
• Hemp seeds
• Nutritional yeast
• Oat milk
• Tempeh
• Soy sauce
• Balsamic vinegar
• Herbs & Spices (Smoked hot paprika, garlic, onion, dried basil, dried thyme, chipotle, black pepper, salt)

In a large pot, start sauteing the onions, garlic, celery, and pumpkin, stirring occasionally. When the vegetables start to stick to the bottom of the pan, add a little bit of water to loosen everything up. After 5 minutes, add the vegetable broth, the brown rice, and the herbs and spices. Bring to a boil and let simmer till the rice is cooked. Once the rice is cooked, add the chopped kale, parsley, white wine, nutritional yeast, and the soy sauce and let simmer for 10 more minutes.

Cut the tempeh in slices and marinate them for at least one hour in a mixture of oat milk, soy sauce, balsamic vinegar and smoked hot paprika. For the breading, combine the oat bran, almond flour, hemp seeds, nutritional yeast and the seasoning on a large plate. Coat each of the marinated slices with the breading and spread them out on a oven tray lined with parchment paper. Bake in a oven at 200°C for 20 minutes. Flip the bars over and for 15 minutes more. 

To serve, add some fenugreek sprouts, red pepper and salicornia or nori flakes.