Tempeh is still a relatively unknown ingredient in vegan cuisine (flexitarians who eat tempeh, please speak up, you fabulous beings). In fact, I have a dear flexitarian colleague who asked me for tempeh recipe ideas, to which I owed an answer. Pia, here it is, I haven't forgotten about you!
And for everyone else: This tempeh and mashed potato combo is simply a match made in heaven. However, if you're as hungry (or gluttonous) as I am, be cautious – you might end up devouring it all by yourself. If not, the portion is sufficient for two.
For the Tempeh:
200g Tempeh
2-3 tbsp Coconut Oil
2 tsp Agave Nectar
1 tbsp Soy Sauce (use Tamari for gluten-free)
1 tbsp Mirin (Japanese rice wine; available at Asian stores)
Salt and Chili Flakes to taste
For the Avocado-Potato Mash:
400g waxy potatoes
Salt
100g Celery Stalks (Optional, because let's face it: I don't like them and left them out)
A handful of fresh cilantro
2 large, ripe avocados
1 small garlic clove
Juice of one lemon
1 small tbsp Soy Sauce (use Tamari for gluten-free)
20g Margarine (e.g., Alsan)
To Garnish:
1 Spring Onion
Additional cilantro
Chili Flakes to taste
Instructions:
- Peel and cut the potatoes into approximately 2cm pieces. Boil them in lightly salted water for about 20 minutes.
- Meanwhile, slice or cut the tempeh into thin pieces (about 5mm) if you prefer them crispy.
- Heat coconut oil in a pan and fry the tempeh on medium heat until it takes on color. Add agave nectar and let it caramelize briefly. Deglaze with soy sauce and mirin. Remove the pan from the heat and season with salt and chili flakes if needed.
- If you like celery, wash and finely chop it now. Also, slice the spring onion thinly.
- Wash and chop the cilantro, reserving a few leaves for garnishing.
- Halve the avocados, remove the pit, and scoop the flesh into a large bowl. Squeeze half a lemon over it.
- Drain the boiled potatoes and add about half of them to the avocado. Set aside the remaining potato cubes. If you prefer a smoother mash, you can add all the potatoes to the bowl.
- Mash the avocados and potatoes together using a potato masher (or fork). Mix in the margarine and chopped cilantro (and optional celery). Season with 1 tbsp soy sauce, salt, and lemon juice from the second half of the lemon. Finally, fold in the remaining potato cubes.
- To serve, sprinkle the avocado-potato mash and tempeh with spring onions, cilantro leaves, and chili flakes. Drizzle with lemon juice.