Saffron Tempeh Bowl Parsleyfold
A weeknight tempeh plate with saffron Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 18 minutes Parsleyfold
Cook 34 minutes Parsleyfold
Total 52 minutes Parsleyfold
Serves 4 people Parsleyfold
Ingredients Parsleyfold
340 grams tempeh Parsleyfold
Two teaspoons saffron Parsleyfold
One spoon coconut Parsleyfold
70 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut tempeh into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook tempeh without crowding the slicer Parsleyfold |
| Season with saffron in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the tempeh Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry tempeh straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the tempeh intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp tempeh Parsleyfold
- Idris asked for extra saffron Parsleyfold
More plates Parsleyfold
| Oregano Mushrooms Pot Parsleyfold |
| Dill Tomatoes Tray Parsleyfold |
| Savory Duck Tart Parsleyfold |
| Sage Shrimp Salad Parsleyfold |
Nutrition Parsleyfold
- 344 calories Parsleyfold
- 12 grams of fat Parsleyfold
- 24 grams of carbs Parsleyfold
- 10 grams of protein Parsleyfold