*VEGAN COOKING* Sweet and sour veggies with tempeh fritters

We combine the recipe for agrodolce veggies from Anna Jones new cookbook with our tried and tested tempeh fritters and some rice for substance. The veggies are fried and braised with lots of vinegar, garlic and a hit of sweet for a surprising and sophisticated taste. We take some time to mix up the tempeh fritters that fry up in a flash to crispy, golden deliciousness. Once you have your rice all done, you are all set for dinner!
Instructions:
Soak rice
Wash and put on to boil
Mash up tempeh in big bowl, grate in the carrots
Mix with a few tbsps of chickpea flour and breadcrumbs
Season with salt, pepper, yeast flakes and soy sauce
Form small balls and coat in breadcrumbs
Put on to fry
Chop zucchini in rounds and celery in sticks
Thinly slice onion and garlic
Fry onion in olive oil for 10 mins, then remove from pan
Fry zucchini in olive oil with sea salt until golden brown
Add onion back
Add vinegar, agave syrup and garlic and let cook for a few minutes
Time to serve
Ingredients:
4 zucchini
5 stalks of celery
2 garlic cloves
2 carrots
Onion
Brown rice
Tempeh
Breadcrumbs
7 Tbsp Vinegar
1 Tbsp agave syrup
Soy sauce
Chickpea flour
Yeast flakes
Salt and pepper