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.

TEQUILA TEMPEH FETTUCCINE

SERVES 4 TO 6 PORTIONS

1/2 cup raw cashews or blanched almonds*

1 1/2 cups water

3 tbsp. olive oil

1 (8 oz / 227g) package tempeh, thinly sliced

3/4 cup water

1/4 cup soy sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 red onion, thinly sliced

4 garlic cloves, minced

1/2 jalapeño pepper, minced (seeds and veins removed)

1/2 cup vegetable broth

1/4 cup gold tequila

2 tbsp. lime juice

2 tsp. agave

1 1/2 tsp. sea salt

1 lb (16oz / 454g) spinach fettuccine or linguine (or gluten- free pasta)

1/2 cup chopped fresh cilantro *If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 538kcal
Fat: 22.1g (3.8g S.Fat)
Carbs: 66.5g
Protein: 22.9g
Sugar: 4.2g
Sodium: 1393mg

METHOD

Cashews and water should be combined in a blender. Process on high for 2 minutes, or until very smooth. Place aside.

In a medium skillet over medium-high heat, heat 1 tablespoon of the oil and cook the tempeh until lightly browned on both sides. If necessary, add more oil. Allow the water and soy sauce to bubble until a very thick glaze forms.

Heat the remaining 2 tablespoons oil in a separate large skillet over medium heat and sauté the peppers and onion. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Combine the garlic, jalapeno, broth, tequila, lime juice, agave, salt, tempeh mixture, and cashew cream in a mixing bowl. Bring to a gentle boil and allow to reduce for 5 minutes. Season to taste, and if the tequila flavour is too strong, allow to simmer for a little longer.

In the meantime, heat a large pot of salted water to a boil. Cook the fettuccine according to the package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Season to taste and set aside for 5 to 10 minutes to allow the sauce to thicken. If the sauce thickens excessively as it sits, add more broth as needed. Serve immediately after stirring in the cilantro.

BBQ TEMPEH SANDWICHES WITH STEWED FIG & ONION MARMALADE & ARUGULA

SERVES 4 SANDWICHES

FOR THE MARMALADE

1 1/4 cups (180g / 6oz) dried figs

4 red onions

2 tbsp. olive oil

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 bay leaf

1/2 cup (100ml) red wine vinegar

2/3 cup (150ml) water

FOR THE TEMPEH

One 8 oz. (225g) package tempeh

1/4 cup plus 2 tbsp. (90ml) soy sauce

1/4 cup plus 1 tbsp. (75ml) olive oil

1 tsp. smoked paprika

4 sandwich rolls

4 tbsp. vegan cream cheese

2 handfuls arugula

NUTRITIONAL VALUES

Calories: 720kcal
Fat: 31.6g (4.8g S.Fat)
Carbs: 81.9g
Protein: 26.4g
Sugar: 26.9g
Sodium: 1686mg

METHOD

To make the marmalade, dice the figs and thinly slice the onions. In a hot cast-iron saucepan, heat the olive oil and sweat the figs, onions, cinnamon, salt, and bay leaf for 5 minutes over indirect heat. Cook for 40 minutes over low heat after deglazing the pan with the vinegar and 2/3 cup (150 ml) water.

Cut the tempeh into 1 cm thick slices and blanch in boiling water for 10 minutes before draining.

Marinate the tempeh slices in the soy sauce, oil, and paprika mixture for 30 minutes.

Cook the tempeh for 4 to 5 minutes on each side over direct heat.

Cut the rolls in half and spread 1 tablespoon vegan cream cheese on each cut side. Fill each with arugula and tempeh, then top with 1 to 2 tablespoons fig and onion marmalade.

RECIPE NOTES

The marmalade is also delicious if made ahead of time and can be stored in the refrigerator for up to a week.