Creamy polenta with tempeh sausage, roast tomato, red chard and parsley

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tempeh
Couple
1 pack
Family
2 packs
Tomatoes
Couple
3
Family
5
Water^
Couple
3 C
Family
4 1/2 C
Plant milk^
Couple
1 C
Family
1 1/2 C
Polenta spice
Couple
1 packet
Family
1 packet
Garlic
Couple
2 cloves
Family
4 cloves
Tempeh glaze
Couple
1 pottle
Family
1 pottle
Parsley
Couple
All
Family
All
Red chard
Couple
1 bunch
Family
1 bunch
Polenta
Couple
1 packet
Family
1 packet

This is a Spanish inspired dish, featuring smoky tempeh and soft, creamy polenta.

Cooking the tempeh first helps it crisp up in the pan later.

We originally had rocket in this recipe but we were not happy with the quality. Luckily one of our local farmers had some great looking Swiss chard. Pick on Friday.

^denotes staple item, not supplied by Green Dinner Table.

 

Instructions

1

Preheat oven to 180 degrees Celsius.

Bring a small pot of water to simmer. Cook the tempeh whole for 5 minutes. Remove and pat dry.

2

Cut the tomatoes in half. Sprinkle with a little salt, pepper and sugar, then drizzle with olive oil. Roast for 15 to 20 minutes. Once cooked, allow to cool.

Place water, plant milk and polenta spice on medium-low heat in a medium pot, then whisk together.

Mince the garlic.

3

Remove about 10 cm of the stalk from the chard and discard. Thinly slice the rest, stalks and leaves.

Break the tempeh into bite-sized pieces. In a large pan, fry the tempeh in a decent splash of oil for 3 to 5 minutes, tossing regularly, until golden. Add the garlic and chard and cook for 30 seconds before adding the tempeh glaze.

Cook for a minute, until the chard is wilted.

4

Remove the parsley from the stalk and keep a few leaves aside for garnish, then finely chop the rest.

Chop two thirds of the roast tomatoes into rough chunks (keep one half of the tomato per person to serve later), and add to the tempeh mixture, along with the chopped parsley.

Return the pan to the heat and warm through.

5

Once the water and plant milk have started to simmer, get a whisk ready and in an even stream, pour in the polenta, whisking constantly. Cook for 90 seconds, whisking constantly. Remove from the heat, add salt and a splash of olive oil.

Taste and add more salt, if needed.

6

Serve the polenta topped with tempeh sausage, tomato sauce and a roast tomato on the side.

Sprinkle with the reserved parsley leaves.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

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This week's recipe

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Tuesday

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Minestrone with Winter pesto

Wednesday

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Maple miso tofu and Brussels sprouts, sticky rice, kimchi and carrot sesame slaw

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Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

Friday

This week's recipe

Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

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