Tempeh Benedict with Green Asparagus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, reen
- 2 rolls (toast rolls)
- some salad (mixed salad)
- some dressing your choice, for the rest the salad, see instructions
- salt and pepper
- some oil for frying
- some margarine to coat the toast rolls
For the sauce:
- 300 ml water
- 4 tablespoon yeast flakes
- 3 tablespoon cornstarch
- 1 tablespoon margarine
- 1 tablespoon lemon juice
- 1 tablespoon nut butter, made from cashews or almonds
- 1 teaspoon kala namak
- 1 teaspoon agave syrup
- salt and pepper
Also: (For the tempeh 🙂
- 400 g tempeh
- 4 tablespoon soy sauce
- 3 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- 2 teaspoons liquid smoke
Print Recipe
Pin Recipe Instructions
- Cut the tempeh block in the middle and then halve it again vertically so that you get 4 steaks. Mix the remaining tempeh ingredients into a marinade, pour over the tempeh and marinate for at least 30 minutes.
- Heat a little oil in a pan and fry the asparagus on medium heat for 10-12 minutes. Season the asparagus with salt and pepper.
- Remove the tempeh from the marinade, pat dry and fry in a pan over medium heat for 4 minutes on each side. Finally pour the rest of the marinade over it and let it caramelize.
- Mix the sauce ingredients in a blender and cook in a small saucepan until the sauce thickens. Taste the sauce with salt and pepper.
- Halve the toast rolls, toast and brush with margarine. Then cover the rolls with some lettuce leaves, the tempeh and the asparagus sticks and pour the sauce over them. Dress the rest of the salad with a dressing of your choice and serve with it.
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