Ingredients
For the Marinated Golden Lentil Veggie Tempeh
- One pack of all plants Golden Lentil Veggie Tempeh
- 6 sundried tomatoes
- 2 tablespoons balsamic vinegar
- 1 clove of garlic
- 1 tablespoon tomato paste
- 2 tablespoons oil from sundried tomatoes
- 1 tablespoon fennel seeds
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt & pepper to taste
For the Orzotto
- 300g orzo
- 1 Bulb Of Fennel, Cut Into 1⁄8
- Scraps of fennel, finely chopped
- 2 tablespoon nutritional yeast
- 2 heaped tablespoons tofu cream
- Zest from one lemon
- 3 tablespoons olive oil
- Salt & pepper to taste
- 1 pack silken tofu
Method
- To make the orzotto creamy, blend the silken tofu until smooth and set aside.
- Blend all marinade ingredients into a paste. Slice tempeh into strips and then toss through the tempeh. Set aside.
- In a frying pan, add a generous drizzle of olive oil and fry the tempeh on a medium heat for 3-4 minutes, until caramelised on both sides. Transfer the tempeh and the oil from the pan to a bowl and set aside.
- Add another drizzle of olive oil to the pan and fry the fennel on both sides for 3-4 minutes. Remove from the pan and set aside.
- In the same pan add the rest of the fennel and fry until softened with a big pinch of salt. Add the garlic and allow to fry for another minute. Add the orzo and mix it for 1 min so that it toasts slightly. Gradually start adding the stock, stirring continuously until it evaporates and the orzo is cooked. Add the tofu cream, nutritional yeast and lemon zest. Stir and adjust with more water for your desired consistency.
- Serve by adding a bed of the orzo to bowls, top with the caramelised fennel and the tempeh.
