Ingredients
- 200 g tempeh
- 1 tbsp tomato paste
- 1 tsp miso
- 2 carrots peeled and thinly diced
- 1 onion chopped
- 1 tbsp olive oil
- 1/2 celeriac washed, peeled and cut into cubes
- 1 cauliflower washed and cut into florets
- 1/2 glass Plant Based Milk
- 50 g baby spinach
- brewer's yeast
- Cayenne pepper
Servings: people
Units:
Instructions
- Cut the tempeh coarsely and chop it in a blender to a minced meat consistency.
- In a frying pan, add a dash of olive oil and the chopped onion and fry. Then add the diced carrots, the crushed garlic clove, the tomato paste and the miso. Mix well and add a little water to bind everything together. Leave to cook on a low heat for about 8 minutes.
- Meanwhile: 1. steam the celery for 10 minutes 2. Add the cauliflower to the celery and cook for another 7 minutes
- Place the vegetables in a blender, add the ½ glass of plant milk and a good tablespoon of brewer's yeast. Blend until smooth. You can add a good drizzle of nut or olive oil.
- Arrange the tempeh minced meat and spinach shoots in layers in a casserole dish and cover with the vegetable purée. Sprinkle with brewer's yeast and cayenne pepper. Place in the oven at 180° for 10-15 minutes.
Recipe Notes
Get all the ingredients you need at Farmy!
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