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Marinated Tempeh with asparagus and mushroom and sage sauce

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Marinated Tempeh with asparagus and mushroom and sage sauce

At a glance

Serves:
6
Difficulty:
Medium
Cost per serving::
Económica
Method:
30 min.
Preparation:
15 min.
 
 

Toni Rodríguez

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Ingredients

    • 18 pieces of tempeh

    For the marinade:

    • 3 tablespoons paprika
    • 2 tablespoons oregano
    • 1 tablespoon wine vinegar
    • 4 tablespoons olive oil
    • 2 Cloves garlic, crushed
    • 2 cups water
    • Salt

    Mushroom and sage sauce

    • 6 mushrooms
    • 3 shitake mushrooms
    • 3 Cloves garlic
    • 2 onions
    • 1 slice of toast
    • 2 tablespoons yeast
    • 1 glass of red wine
    • 3 tablespoons soy sauce
    • 2 cups vegetable stock
    • Salt
    • Pepper

Method

  1. Mix all the marinade ingredients and allow to rest.
  2. Put the pieces of tempeh in the marinade and steep for at least 6 hours.
  3. Saute with the garlic and onion in oil until golden brown. Add the wine and let reduce until a third of its volume. Add sliced shitake mushrooms and mushrooms, toasted bread, yeast and soy sauce and cook with the pot covered over a low heat for 10 minutes. Add the vegetable broth and cook for 5 minutes over low heat. Blend until you obtain a smooth even sauce. Add salt and pepper.
  4. Blanch the Asparagus for about 30 seconds in boiling water and then plunge intoa bowl of iced waterto prevent them from cooking further fom their own heat.
  5. Heat a little oil on a flat-top grill and quickly sear the Asparagus.
  6. First put the sauce the sauce on a serving dish, add any cereal (rice, quinoa, millet, etc..), and around the cereal place the Asparagus and top with the pieces of tempeh in marinade.

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