Creamy polenta with tempeh sausage, roast tomato, baby kale 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 cups
Family
4 1/2 cups
Plant milk^
Couple
1 cup
Family
1 1/2 cups
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
Baby kale
Couple
1 bag
Family
1 bag
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.

^denotes pantry 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 the kale from the stalk and thinly slice.

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 kale and cook for 30 seconds before adding the tempeh glaze.

Cook for a minute, until the kale 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.

Delivered to your door on Sunday, November 24th.

 

Monday

This week's recipe

Roast pepper and tomato bisque with almonds and seeded sourdough

Tuesday

This week's recipe

Organic fennel and Swiss chard spaghetti with pepita pesto

Wednesday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Thursday

This week's recipe

Curried zucchini fritters with raita, tomato and coriander salad

Friday

This week's recipe

Laksa with crispy tofu, broccoli, lemon, bean sprouts and coriander

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.