Serves 2. GF, NF
Aubergine:
1 aubergine
2 tbsp miso paste
1 garlic clove, crushed
1 tsp sesame seeds
1 tsp nigella seeds
Tempeh
1 pack (300g) tempeh
2 tbsp tamari soy sauce
1 tbsp rice wine vinegar
3 garlic cloves, crushed
1-inch ginger, grated
Vegetables
:
1 carrot
1 celery stalk
100g mange tout
100g bean sprouts
1 red onion
1 broccoli head
Method
Preheat the oven to 180 degrees Celsius.
Start by making the tempeh marinade by adding the tempeh ingredients to a bowl and mixing well. Cut the tempeh into 1cm cubes and add to the marinade – set aside while you prepare the other ingredients.
Place the miso, garlic and 1 tbsp water into a bowl and whisk until combined. Cut the aubergine lengthways down the centre and diagonally score the flesh of each half, being careful not to cut all the way through.
Brush over the miso marinade and place onto a baking tray. Cover the aubergine lightly with foil and roast for 15 minutes until the aubergine is soft. Remove the foil and roast for 5 minutes more to caramelise.
Heat 2 tbsp coconut oil in a large frying pan, remove the tempeh from the marinade and fry it for 5 minutes.
Add the vegetables and fry for another 5 minutes until softened but still crisp, pour over the remaining marinade and mix well.
Serve with rice or noodles.
"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
