BOSH! Healthy Vegan by Henry Firth

Author:Henry Firth
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2019-03-10T16:00:00+00:00

543 KCAL. LOW FAT. LOW SUGAR. FULL OF FIBRE. PROTEIN PACKED.

THAI TEMPEH SALAD.

SERVES 2.

FOR THE SALAD.

1 carrot.

½ cucumber.

2 spring onions.

¼ red cabbage.

50g mangetout.

10 cherry tomatoes.

30g unsalted peanuts.

30g fresh coriander leaves.

salt and black pepper.

FOR THE MARINATED TEMPEH.

200g tempeh.

2 garlic cloves.

7cm piece fresh ginger.

4 limes.

1 or 2 Thai red chillies.

1 tbsp soy sauce.

50ml apple juice.

2 tbsp rice vinegar.

1 tbsp sesame oil.

We predict tempeh will be the next hot new ingredient. It’s a good source of protein, made from fermented soy beans while being healthier and less processed than tofu. It’s thought to be great for the gut, and is a good source of fibre and iron and a bunch of other nutrients. Tempeh takes on flavour really well, and is easy to cook. An all-round winner! Here we’ve used a delicious mix of Thai flavours in a quick, easy-to-assemble salad.

PREHEAT OVEN TO 180°C. SAUCEPAN. STEAMER. FINE GRATER OR MICROPLANE. OVENPROOF DISH. VEGETABLE PEELER.

First, prep the tempeh. Cut the tempeh into bite-sized pieces. Half-fill the saucepan with water and bring to the boil Add the tempeh to the steamer, place over the pan of boiling water, put the lid on and steam the tempeh for 8-10 minutes.

Now, make the marinade. Peel and grate the garlic. Peel the ginger by scraping off the skin with a spoon, then grate it. Zest and juice the limes. Trim and finely dice the red chilli(es). Put the garlic, ginger, lime zest and juice, chilli, soy sauce, apple juice, rice vinegar and sesame oil in a mixing bowl and stir to combine. Transfer half the marinade to a small bowl and set to one side until ready to serve.

Cook the tempeh. Place the tempeh pieces in the ovenproof dish, pour over the marinade in the mixing bowl, stir the tempeh to coat, put the dish in the oven and bake for 20 minutes.

While the tempeh is in the oven, prep the salad. Peel the carrot, then peel it lengthways into long ribbons using the vegetable peeler. Trim the cucumber and peel it lengthways into long ribbons. Trim and thinly slice the spring onions. Thinly slice the red cabbage and mangetout. Halve the cherry tomatoes. Roughly chop the peanuts. Roughly chop the fresh coriander.

Build the salad. Combine all the salad ingredients and the baked tempeh in a bowls and toss with the remaining marinade and the coriander. Season to taste with salt and pepper and serve immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.