Modern Vegan Chef's Tasting Inspired Dish
Introduction
Today's special recipe draws inspiration from the essence of a modern vegan chef's tasting menu, blending traditional textures and flavors with a unique, plant-based twist. This dish is designed to delight the senses and offer a memorable culinary experience.
Ingredients
- 200g dehydrated watermelon, thinly sliced
- 150g jackfruit, shredded
- 1 large avocado, sliced
- 200g tempeh, sliced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 50g arugula
- 1 tbsp sesame seeds
- Salt to taste
Instructions
- Marinate the tempeh slices in a mixture of soy sauce, mirin, sake, sesame oil, ginger, and garlic for at least 30 minutes.
- Grill the marinated tempeh until golden brown and set aside.
- Prepare the dehydrated watermelon by soaking it in a bowl of warm water until rehydrated and tender, mimicking the texture of tuna.
- Assemble the dish by placing a bed of arugula on a plate, followed by alternate layers of sliced avocado, shredded jackfruit, and rehydrated watermelon.
- Top with grilled tempeh slices and sprinkle with sesame seeds.
- Season with salt to taste and serve immediately.
Enjoy this delightful creation that not only satisfies your taste buds but also respects the planet. Perfect for any occasion, this dish is sure to impress both vegan and non-vegan guests alike.
Hiroshi
| Nutritionfacts | Calories: 350, Fat: 15g, Carbs: 40g, Protein: 20g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Sesame, Garlic |