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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

  1. 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.

  2. 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

  1. 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

  1. 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.

  2. Plate it up and serve. Enjoy!