6
Black Garlic tandoori
spiced Aubergine
Ingredients
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Half head of broccoli
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Tempeh
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Endive
Marinade for tempeh
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Melted coconut oil
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Desiccated coconut
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Coconut aminos
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Hot sauce - 3 tablespoons
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BBQ sauce - 1 tablespoon
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Black garlic paste - 1 heaped tablespoon for that umami hit!
TO MAKE
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Whisk together marinade and coat the slices tempeh. Leave aside 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 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 a layer of the slices in the air fryer. 180/22min.
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Plate up and enjoy these crisp, flavour some nutritious bites! I have added little jewels of pomegranate for a little sweet crunch!