BAKED TEMPEH IN MUSHROOM CREAM SAUCE
SERVES 4 TO 6 PORTIONS
1 tbsp. olive oil
1 (8oz) package tempeh, thinly sliced
1 cup raw cashews*
2 cups water
3 garlic cloves
2 tsp. sea salt
2 tsp. fresh thyme leaves, plus extra for garnish
2 scallions, trimmed and thinly sliced
227g (8oz) mushrooms
Sliced Paprika for garnish
*If you are not using a high- powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.
NUTRITIONAL VALUES
Calories: 288kcal
Fat: 20.8g (4g S.Fat)
Carbs: 16.8g
Protein: 14.5g
Sugar: 2.5g
Sodium: 765mg
METHOD
Heat the oil in a large non-stick skillet over medium- high heat and arrange the tempeh pieces in the skillet. Brown the tempeh on each side for about 5 minutes, flipping with tongs or a spatula. Place on a plate.
Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan lightly.
Puree cashews, water, garlic, and salt in a blender. Transfer to a large mixing bowl. Mix the thyme and scallions into the cashew cream with a spoon.
Arrange the mushrooms and tempeh in the prepared pan, then top with the cashew cream. Cover the pan with foil and sprinkle with paprika. Bake for 30 minutes, or until the mushrooms are tender. Before serving, garnish with fresh thyme and season with salt to taste.
Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan lightly.
Puree cashews, water, garlic, and salt in a blender. Transfer to a large mixing bowl. Mix the thyme and scallions into the cashew cream with a spoon.
Arrange the mushrooms and tempeh in the prepared pan, then top with the cashew cream. Cover the pan with foil and sprinkle with paprika. Bake for 30 minutes, or until the mushrooms are tender. Before serving, garnish with fresh thyme and season with salt to taste.
