Normally we share easy and quick recipes with you. But today we want to share a slightly more complex recipe. Mainly because of its great flavour and also because of all the nutrients it provides.
We hope you like it as much as we do!
Ingredients – 2 servings
250-gr chickpea tempeh
1 tablespoon of truffle oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped chives
1 Tablespoon chopped fresh oregano
1 chopped fine garlic
1/2 cup of EVOO
2 tablespoon of apple cider vinegar
2 tablespoon of tamari
1 tablespoon finely chopped roasted piquillo pepper
1 tablespoon of mirin
Root and truffle purée
1 large potato peeled and in medium dice
1 big red sweet potato peeled and in medium dice
1 tablespoon of olive oil
1 spoonful of chopped truffle
1 pinch of salt
1 pinch of black pepper
Mix all the ingredients of the marinated chimichurri.
Steam the tempeh for 5 minutes, let it cool down and cover completely with the chimichurri marinade. Marinate for 12 hours.
For the mashed roots, boil the potato and sweet potato until they are tender. Pass through the mashed raisin and mix with the rest of the ingredients.
Cook the tempeh for 3 minutes on the grill and serve with the root mash. Garnish with some truffle oil and a little of the marinade.