Maple Miso Tempeh with Sweet Potato Mash
Introduction
Embark on a culinary journey with this vegan Maple Miso Tempeh with Sweet Potato Mash - a dish that beautifully marries the deep umami of miso with the natural sweetness of maple syrup. This recipe is designed to delight your senses and offer a heartwarming experience, perfect for any day that requires a touch of sweetness and a lot of comforts.
Ingredients
- 200g tempeh, sliced
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons miso paste
- 3 tablespoons maple syrup
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
- Fresh herbs (e.g., parsley or cilantro), for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix miso paste, maple syrup, soy sauce, and grated ginger until well combined.
- Brush the tempeh slices with the miso-maple mixture and let marinate for at least 15 minutes.
- Meanwhile, boil the sweet potatoes in salted water until tender, about 15-20 minutes.
- Drain the sweet potatoes and mash them with olive oil, salt, and pepper until smooth.
- Place the marinated tempeh slices on a baking sheet and bake for 20-25 minutes, turning halfway through, until caramelized and golden.
- Serve the baked tempeh over the sweet potato mash and garnish with fresh herbs.
Enjoy the rich layers of flavor in this Maple Miso Tempeh with Sweet Potato Mash. It's not only a testament to the versatility of vegan cuisine but also a celebration of thoughtful, nourishing ingredients coming together in harmony. Perfect for a cozy dinner or a special occasion, this dish promises satisfaction in every bite.
Hiroshi
| Nutritionfacts | Calories: 400, Fat: 14g, Carbohydrates: 50g, Protein: 21g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Possible gluten in miso, depending on source |