Oil-Confit Tempeh with Creamy Soy Polenta
48 min 1 serving 1372 kcal · 61.8 g proteinLevel: Expert
The nutritionist's note
Confiting at 60 °C perfumes the tempeh deeply without toughening it, unlike a surface marinade. Cashew purée replaces butter: the same creaminess with a far better fat profile.
Ingredients
1 serving
- tempeh180 g
- polenta110 g
- unsweetened soy milk350 ml
- soy cream50 ml
- cashews30 g
- olive oil20 g
- garlic8 g
- rosemary3 g
Method
- 1
Confit the tempeh for 30 minutes at 60 °C in the olive oil with the garlic and rosemary.
- 2
Cook the polenta for 10 minutes in the soy milk, whisking constantly.
- 3
Enrich the polenta with the soy cream and blended cashews.
- 4
Drain the tempeh, sear it for 2 minutes to colour and serve on the polenta.
Nutrition facts
per serving
| Energy | 1372 kcal |
|---|---|
| Protein | 61.8 g |
| Carbohydrates | 117.4 g |
| Fat | 70.1 g |
| Fibre | 12 g |
| Iron | 7 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- tree nuts
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