Crispy Brussels with Korean Style Marinade and Tempeh
Serves 2
About this recipe
This meal looks after itself! The marinade brings life to both the tempeh and brussel sprouts. This will change your mind about the use of tempeh! A wonderful fermented ingredient that serves as a brilliant plant based protein and can actually taste great if you hit it with strong flavours.
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Ingredients
- 200g tempeh, crumbled into 2-3cm pieces
- 200g sprouts, thinly sliced (1-2mm thick)
- 100g red onion, finely sliced
- 20g black sesame seeds
Marinade:
- 1 tsp Gochujang paste
- 1 Clove garlic, grated
- 6cm Ginger, grated
- 1 tbsp Red wine vinegar
- 1 tbsp Soy sauce
- 1 tbsp Tamarind sauce
- Black pepper to taste
- 1 tsp Honey
- 2 tbsp Sesame oil
Instructions
Preheat the oven to 200C
Combine all the ingredients for the dressing in a small bowl
Add the brussels, tempeh, onion to a baking tray and smother in the marinade
Top with sesame seeds and bake for 25 minutes (agitate the tray contents half way through cooking with a spoon)
Meal type: Dinner, Lunch, Side
Diet type: Dairy Free, Gluten Free, Vegetarian
Time: 20-40 mins
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