0 1
Pesto Tempeh and Mushrooms

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250g Tempeh
handful or more Mushrooms
2 TBSP Grass-Fed Ghee
2 TBSP (or coconut cream) Sour Cream
6 Kalamata Olives
Feta Cheese
Pesto
1 cup Basil Leaves
1/4 cup Pine Nuts
1 Garlic Cloves
1/4 cup grated Parmesan Reggiano
Himalayan Pink Salt
Freshly Ground Black Pepper
1.5 TBSP Extra-Virgin Olive Oil

Nutritional information

539
Calories
47g
Total Fat
16g
Saturated Fat
63mg
Cholesterol
725mg
Sodium
13.7g
Carbohydrate
0.4g
Fiber
1.4g
Sugars
21.7g
Protein
42mcg
Vitamin D
281mg
Calcium
3mg
Iron
454mg
Potassium

Pesto Tempeh and Mushrooms

This low-carb pesto Tempeh is a great dish for vegetarians

  • 35 minutes
  • Serves 3
  • Easy

Ingredients

  • Pesto

Directions

Share
RSS

This low-carb pesto Tempeh is a great dish for vegetarians and can be modified to fit vegans. Ever since I found a good source for Tempeh I use it more frequently. The nutty flavor fits so well in my low-carb Mediterranean diet.

As part of my low-carb Mediterranean diet, I try to eat 1-2 days a week of vegetarian and vegan food and also to consume more wild caught fish and seafood. The tempeh, although originated in Indonesia and not the Mediterranean fits the diet perfectly. In this Pesto Tempeh recipe, I combined the classic Mediterranean pesto and baked it on top of the Tempeh. This is similar to my previous fish pesto and even chicken and tofu.

If you’re not familiar with Tempeh, it’s fermented soy. It’s a lot easier to digest compared to tofu. There are many health benefits for the Tempeh and you can read more in my Vegetables and Tempeh In Soy recipe article.

Preparation:

So making this dish is super simple. All you need is blander, a pan and an oven. We cook the tempeh with the mushrooms while making the pesto. Then, we combine everything and to the oven.15 min in the oven and you have an amazing vegetarian dish.

We start by cutting the tempeh. Usually, tempeh stored in the freezer so you need to give it time to defrost. Cut the Tempeh into cubes. While taking care of the tempeh also get the mushrooms and cut them. I usually cook them both in the same pan but you can also do it in separate pans. Heat the pan with ghee or olive oil  or a mix and cook the tempeh on both sides until they get nice brown color. Cook the mushrooms together.

While the tempeh and mushrooms cooks start preparing the pesto. Add to a blender organic bazil with pinenuts or nuts and blend together till it’s blend together. Add crushed garlic and parmesan and blend it together. Now add salt and pepper and start adding olive oil. Add some oil and pulse until you get the texture you wanted. Now we had sour cream to the pesto and mix together. Vegans replace the sour cream with coconut cream (and not adding the parmesan).

Preheat oven to 380f (190 c). Add the tempeh with mushrooms to a glass baking dish add some olives and feta cheese and pour the pesto above it. Make sure it covers everything. Put it in the oven for 15 min and it’s ready.

 

 

(Visited 110 times, 1 visits today)
RSS

Steps

1
Done

1. Defrost the tempeh and cut it to cubes.
2. Take a handful or more mushrooms of your liking and cut them coarsely.
3. Heat a pan with ghee and cock the tempeh and mushrooms. Turn the tempeh and cook on another side until both sides are getting a nice brown color.
4. While cooking cut the olives to take out the stem and prepare the feta cheese and pesto.

2
Done

Preparing the pesto

1. Wash a cup of organic basil leaves and add to a food processor. Add a hand full of pine nuts or nuts (nuts are cheaper) and pulse together a few times.
2. Add Garlic and Parmesan cheese and pulse together scooping the sides.
3. Slowly add some olive oil and pulse. Add salt and pepper and some more olive oil and pulse again. Taste and add more olive oil if needed keep pulsing until you get the nice bright paste

3
Done

Combine everything

1. Stir sour cream or coconut cream if you're making a vegan version (and remove parmesan for the vegan version) to the pesto. Stir together until it blends together.
2. In a glass baking dish add the tempeh and mushrooms and the olives and feta on top.
3. Add the mix pesto and sour cream/coconut cream and pour it on top covering everything
4. Insert the baking dish to the oven for 15 min on 380f and serve hot

Mediterranean Butternut Squash
previous
Mediterranean Butternut Squash
Mediterranean Butternut Squash
previous
Mediterranean Butternut Squash

Add Your Comment

RSS