Marinated Tempeh with Roasted Kohlrabi Purée 

Yields 20 portions

Served with Creation Reserve Chardonnnay

 

Marinated & Fried Tempeh

Ingredients

• 1.2 kg tempeh (60g per portion)
• 200ml marinade (recipe below)
• 10ml sunflower oil (for frying)
• 5g salt

Instructions

1. Slice the tempeh into 60g portions, then cut each portion into 3 pieces.
2. Place in a vacuum-seal bag with 10ml marinade per portion (200ml total).
3. Seal and let marinate for at least 1 hour.
4. Heat 10ml sunflower oil in a pan over medium heat.
5. Remove tempeh from the marinade and pat dry slightly.
6. Fry on each side until golden brown and crispy.
7. Sprinkle with salt immediately after frying.

Marinade/Dressing

Ingredients

• 1.5 limes, juiced (approx. 45ml)
• 100ml olive oil
• 2 tbsp tamari
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• Salt to taste

Instructions

1. In a small bowl, mix the lime juice, olive oil, tamari, maple syrup, and minced garlic.
2. Season with salt to taste.

Roasted Kohlrabi Purée with Thyme

Ingredients

• 1.2 kg kohlrabi, peeled and cut into chunks
• 30g fresh thyme (leaves only)
• 40ml sunflower oil
• 5g salt
• 2g black pepper
• 500ml coconut cream
• 30ml lime juice
• 10g nutritional yeast

Instructions

1. Preheat the oven to 200°C.
2. Toss the kohlrabi chunks with sunflower oil, salt, pepper, and thyme leaves.
3. Roast for 30-40 minutes until golden and soft.
4. Blend with coconut cream, lime juice, and nutritional yeast until smooth.
5. Adjust consistency with leftover coconut cream if needed.

Shredded Oyster & King Oyster Mushrooms

Ingredients

• 100g oyster mushrooms, shredded
• 100g king oyster mushrooms, shredded
• 10ml sunflower oil
• 5g salt
• Lime juice to taste

Instructions

1. Heat sunflower oil in a pan over medium-high heat.
2. Add the shredded mushrooms and cook until golden brown and slightly crispy.
3. Season with salt and lime juice to taste.

Sautéed & Fresh Pok Choi

Ingredients

• 100g pok choi stems, finely sliced
• 40g pok choi leaves, finely sliced
• 20ml sunflower oil
• 40ml marinade/dressing (from above)
• Lime juice to taste
• 2g salt

Instructions

1. Heat sunflower oil in a pan over medium heat.
2. Sauté the finely sliced pok choi stems for 1-2 minutes until slightly softened but still crisp.
3. Season with salt and a squeeze of lime juice.
4. Toss the finely sliced pok choi leaves with the marinade/dressing just before serving.

Red Cabbage Sauerkraut

Ingredients

• 200g red cabbage, finely sliced
• 120ml apple cider vinegar
• 120ml rice vinegar
• 120ml water
• 1 tbsp sugar
• Pinch of salt

Instructions

1. Combine the apple cider vinegar, rice vinegar, water, sugar, and salt in a saucepan.
2. Heat until the sugar dissolves, then pour over the shredded red cabbage.
3. Let it sit for at least an hour before serving.

Plating

1. Pipe a spoonful of roasted kohlrabi purée onto the plate.
2. Place the sautéed mushrooms and pok choi stems in the center.
3. Arrange the fried tempeh on top.
4. Add a portion of red cabbage sauerkraut and dressed pok choi leaves.
5. Drizzle with green oil for a final touch.