Recipe

Autumn πŸ‚ TEMPHtations Vegan 🌱 Creation 3:

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Autumn πŸ‚ TEMPHtations Vegan 🌱 Creation 3:
Pesto baked tempeh topped with sage, served with a shredded greens πŸ₯¬ and satsuma 🍊 salad πŸ₯—.

Serves 2 as starter or light mains.

Ingredients:
For baked tempeh :
200g @plantpowerfoods tempeh, cut in chunky rectangular slices, with their surface scored with a knife
1 large tablespoon of @sacla_uk vegan pesto (you can make your own too)
Some sage leaves, finely shredded
Some roasted panko breadcrumbs

For salad:
2 large handfuls of spinach shredded finely in thin strips (take a portion of spinach, form a tight ball by rolling in your palm, now hold it down and cut thin sections out of it)
4 medium satsumas, peeled and then sliced laterally to make lovely rings
A sprinkling of white sesame seeds
A sprig of finely chopped dill
Small handful of pistachio crushed
A few broken walnuts
Sea salt

Salad vinaigrette:
1tablespoon of balsamic
A teaspoon of extravirgin olive oil
Juice and zest of 1 lemon πŸ‹
Juice of 1 satsuma 🍊
A dash of seasalt

Method:

Carefully coat each tempeh piece with the pesto and sprinkle shredded sage on it
Bake in oven for about 20 minutes at 180C
Prepare the vinaigrette by mixing all ingredients and coat the spinach and satsuma in it for 15 mins
Now arrange the dish by placing tempeh in the centre of the dish, with alternating portions of satsuma slices and spinach leaves. Finally garnish with the seeds, nuts and dill.

If you have left over vinaigrette, drizzle some of this on baked tempeh too.

Also scatter some roasted panko breadcrumbs on top of the tempeh.

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