Peppered Caramelised Tempeh with Oat Cream Sweet Potato Gratin
75 min 1 serving 800 kcal · 40 g proteinLevel: Expert
The nutritionist's note
800 kcal and 40 g of protein, 34 g of which come from the 180 g of tempeh alone: it is the densest plant source that holds together in a pan. 13.5 g of fibre and 6 mg of non-heme iron, with the sweet potato and raw parsley as the vitamin C sources. 0 µg of B12: no fortified ingredient in this recipe.
Ingredients
1 serving
- tempeh180 g
- sweet potato200 g
- oat cooking cream100 ml
- green beans100 g
- olive oil10 g
- soy sauce10 ml
- maple syrup10 g
- garlic1 clove · 5 g
- nutmeg1 g
- cracked black pepper2 g
- flat-leaf parsley10 g
Method
- 1
Preheat the oven to 180 °C. Pat the tempeh (180 g) dry and cut it into a single 2 cm thick slab.
- 2
Score the top of the slab 2 mm deep in a criss-cross, then leave it for 20 minutes in the soy sauce (10 ml), maple syrup (10 g) and cracked pepper (2 g).
- 3
Slice the sweet potato (200 g) into 2 mm rounds on a mandoline and toss them with the oat cream (100 ml), crushed garlic (5 g), nutmeg (1 g), salt and pepper.
- 4
Arrange the rounds in a rosette in an oiled dish (5 g) and bake for 45 minutes, until a blade slides through without resistance.
- 5
Lay the tempeh scored-side down in a hot pan with 5 g of oil and sear it for 4 minutes over medium heat without touching it, until a clear brown crust forms.
- 6
Turn it for 3 minutes, pour in the remaining marinade and let it caramelise for 2 minutes, spooning it over.
- 7
Cook the green beans (100 g) for 8 minutes in boiling salted water, then refresh them in iced water to set the colour.
- 8
Rest the tempeh for 3 minutes, slice it on the bias and plate it over the gratin with the green beans and chopped parsley (10 g).
Nutrition facts
per serving
| Energy | 800 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 73.5 g |
| Fat | 38.5 g |
| Fibre | 13.5 g |
| Iron | 6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- gluten
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