Red Wine Braised Tempeh with Celeriac and Carrots
72 min 1 serving 729 kcal · 52.9 g proteinLevel: Expert
The nutritionist's note
729 kcal and 53 g of protein: 38 g from the tempeh, 9 g from the white beans. 19 g of fibre and 9.1 mg of non-heme iron, with the raw parsley and tomato paste as vitamin C sources. 0 µg of B12: no fortified ingredient here.
Ingredients
1 serving
- tempeh200 g
- cooked white beans120 g
- carrots150 g
- celeriac150 g
- red wine120 ml
- onion80 g
- tomato paste20 g
- olive oil9 g
- garlic8 g
- flat-leaf parsley10 g
Method
- 1
Slice the tempeh (200 g) into 1.5 cm pieces and pat them thoroughly dry.
- 2
Brown them for 6 minutes per side in a casserole with 9 g of olive oil, over medium-high heat, without moving them: tempeh sticks if you stir it too early.
- 3
Set the tempeh aside and sauté the sliced onion (80 g) and the carrots in large chunks (150 g) for 6 minutes in the pan juices.
- 4
Add the celeriac in 2 cm cubes (150 g) and the garlic (8 g), and carry on for 3 minutes.
- 5
Add the tomato paste (20 g), cook it dry for 1 minute, then deglaze with the red wine (120 ml), scraping up the juices, and reduce by half.
- 6
Return the tempeh, add the drained white beans (120 g), add water to cover and braise for 35 minutes, covered, at the barest simmer.
- 7
Take off the lid and reduce for 8 minutes: the sauce should coat the back of a spoon, not stay watery.
- 8
Scatter with chopped parsley (10 g) as you serve, off the heat.
Nutrition facts
per serving
| Energy | 729 kcal |
|---|---|
| Protein | 52.9 g |
| Carbohydrates | 64.6 g |
| Fat | 28.8 g |
| Fibre | 25.4 g |
| Iron | 11.6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- sulphites
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