Pan Fried Tempeh with Parsnip Crisps

by Jo

Serves 4

 

 

 

2 blocks of tempeh

1 'beef style' stock cube

2 tsp fresh thyme leaves

1/2 cup water

2 tsp black pepper

2 tsp mustard

2 parsnips

 

 

Cut each block of tempeh through the middle, so you have 4 thinner tempeh pieces, then cut in half again so you have eight squares.

 

Mash the stock cube into the water and mix in the pepper and thyme leaves.

 

Pour over the tempeh and leave to marinade for an hour (or you could leave overnight).

 

Heat some oil in a pan and fry tempeh until brown and starting to crisp.

 

In the meantime heat oil in a pan and deep fry the parsnip in batches until crispy. Drain on kitchen paper.

 

Serve two pieces of tempeh per person with the parship crisps pilled on top.



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