CoconuT & THE ORIGINAL BLACK GARLIC TEMPEH

ON SMASHED BROCCOLI AND PAN-SEARED ENDIVE

serves - 2 people         difficulty - easy        prep time - 10 mins

Ingredients

Marinade for tempeh

  • 2 tbsp melted coconut oil 

  • 2 tbsp Coconut Aminos 

  • 3 tbsp hot sauce

  • 1 tbsp BBQ sauce

  • 1 tbsp The Original Black Garlic Paste for that umami hit! 

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  • 200g Tempeh - sliced

  • Half a head of broccoli

  • A drizzle of linseed oil 

  • A pinch of pink Himalayan salt 

  • 1 Endive

  • 1 tbsp coconut oil

  • 4 tbsp desiccated coconut

  • 1 tbsp pomegranate seeds 

TO MAKE

  • Whisk together ingredients for the tempeh marinade and coat the slices of tempeh. Leave aside to marinate for as long as you can.

  • Whilst the tempeh is soaking up the flavours steam the broccoli and simply smash. I poured a little pure pressed linseed oil over at the end and pink Himalayan salt.

  • Halve and pan fry the endive in coconut oil until nice and crispy brown.

  • Take the slices of tempeh and coat in desiccated coconut. Place on a non-stick baking tray if using an oven or layer the slices in an air fryer. 

  • Preheat the oven to 200C/180Cfan/Gas6 OR 180C for an air fryer.  Bake for 25 minutes in the oven or 22 minutes in an air fryer.

  • Plate up and enjoy these crisp, flavoursome nutritious bites! I have added little jewels of pomegranate for a little sweet crunch!

Recipe by Navneeta Gough Let’s Eat Better Together 

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