I’m loving all of the beautiful tomatoes I am seeing in the markets. But sadly, my husband doesn’t like tomatoes (what?!?) but I do. So when I make a dish like this, which I think is better with a velvety roasted tomato on top, I make mine with and his without. You can do whatever you want!
And honestly you can turn this Blue Plate Special into anything you want – whatever grain or greens you like. How about a nice rice pilaf? Or plain mashed potatoes? Or even pasta! How about spinach or kale? For me, this is about the tempeh. Marinate it ahead of time – in the morning before you leave the house or the night before. I love this flavors this marinade imparts with the nutty tempeh.
Marinated Tempeh Over Parsnip Mashed Potatoes with Roasted Broccolini & Vine Tomatoes
Ingredients
Tempeh Marinade
- 8 oz tempeh
- 2 tbsp coconut sugar
- 1 tbsp mustard
- 1 tsp paprika You can add sweet paprika, smoked paprika, chili powder and/or chipotle powder. Whatever you are into will work! Or you can leave it out all together.
- 2 small cloves garlic pressed
- 2 whole shallots small, diced, Note: you can put the marinade into a food processor but only if you have a really small one like a mini prep. Otherwise there won’t be enough volume for a big processor bowl.
- the juice of 1 lemon
- sunflower oil, a few turns for the pan, for pan frying
Parsnip Mashed Potatoes
- 2 russet potatoes
- 1 big parsnip or 2 small ones
- plant milk, as much as needed
- butter, as much as needed
- salt to taste
Roasted Broccolini & Roasted Vine Tomatoes
- 1 bunch broccolini
- 2-4 vine tomatoes
- 1 tsp olive oil
- 1 pinch salt
Instructions
Tempeh Marinade
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Cut the tempeh into 8 squares. Arrange the tempeh in a shallow pan/baking sheet with a cover ready to go. Whisk together the marinade and pour over tempeh. Use tongs to turn the tempeh over and rub the marinade all over each piece. It’s not a saucy marinade so do your best.
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To prepare, heat oil in a non stick skillet and add the tempeh. When the first side is nicely browned, turn and cook on the other side.
Parsnip Mashed Potatoes
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Peel the potatoes and parsnips. Place in a pot and cover with water. Boil until soft and easily pierced with a fork. Drain the water and add back to the pot. Add plant milk and butter and mash until creamy enough for your liking!
Roasted Broccolini & Roasted Vine Tomatoes
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Toss the broccolini and tomatoes in olive oil and salt. Gently place on a baking sheet and roast in a 400 oven for 10 minutes or until the broccolini is getting crispy and the tomatoes are starting to split.
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Plate it up and serve. Enjoy!