Seared Tempeh with Celeriac Puree and Wild Mushrooms

Servings: Serves 4

Nutritional Information:

Per serving (318g) Calories 242, Fat 13g, Saturates 2.9g, Sugars 4.6g, Salt 1.1g




Place the chopped celeriac in a saucepan and cover with water. Add the bouillon and a pinch of salt and bring to the boil. Simmer until very soft, drain and set aside.


Heat a splash of oil in a frying pan and add the shallots and garlic with a pinch of salt. Fry gently for a few minutes or until soft. Add these to the cooked celeriac along with the non-dairy butter, soya milk and
season well. Pureé with a hand blender until smooth and keep warm while you make the rest.


Heat a griddle pan until very hot and brush the tempeh rashers with a little oil. Sear them on all sides until piping hot and lightly caramelised.


Heat another splash of oil in the frying pan and add the wild mushrooms. Cook over a high heat, stirring until cooked through. Season well and add the tarragon.


Divide the celeriac between 4 plates or bowls. Top with the tempeh and scatter over the mushrooms. Drizzle over any pan juices before serving.


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