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
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2 tbsp melted coconut oil
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2 tbsp Coconut Aminos
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3 tbsp hot sauce
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1 tbsp BBQ sauce
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1 tbsp The Original Black Garlic Paste for that umami hit!
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200g Tempeh - sliced
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Half a head of broccoli
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A drizzle of linseed oil
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A pinch of pink Himalayan salt
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1 Endive
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1 tbsp coconut oil
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4 tbsp desiccated coconut
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1 tbsp pomegranate seeds
TO MAKE
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Whisk together ingredients for the tempeh marinade and coat the slices of tempeh. Leave aside to marinate for as long as you can.
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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.
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Halve and pan fry the endive in coconut oil until nice and crispy brown.
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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.
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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.
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Plate up and enjoy these crisp, flavoursome nutritious bites! I have added little jewels of pomegranate for a little sweet crunch!