- 250g Tempeh
- handful or more Mushrooms
- 2 TBSP Grass-Fed Ghee
- 2 TBSP (or coconut cream) Sour Cream
- 6 Kalamata Olives
- Feta Cheese
- 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
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.
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.