Cilantro Marinated Tempeh

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Gluten free


Big handful of coriander
1 tbsp dried Scotch bonnet
4 spring onions
4 garlic cloves
1 preserved lemon, seeds removed
3 tbsp pomegranate molasses, alternatively use 2 dates
1 tbsp sumac
4 tbsp soy sauce
1/4 cup (60ml) extra virgin olive oil
1/2 tsp sea salt

2 blocks tempeh, sliced into fillets
6 tbsp cornflour

Creamy Cannellini Beans

4 cups cannellini beans, or white bean of your choice, cooked/from a can
1 large onion, finely chopped
3 tbsp olive oil
1 cup (15g) dried porcini mushrooms
1 cup (250ml) white wine
1 tsp sea salt


Fresh coriander
Chopped pistachio nuts
Reserved dressing

Pre heat your oven to 180 degrees C. 

To prepare the marinade, combine coriander, dried Scotch bonnet, spring onions, garlic cloves, preserved lemon, pomegranate molasses (or dates), sumac, soy sauce, extra virgin olive oil, and sea salt in a blender. Blend until smooth to form a paste.

Slice the tempeh into fillets and toss the pieces in cornflour until they are evenly coated. Heat oil in a pan over medium heat and add the coated tempeh pieces, frying until they are golden brown on all sides. Pour the marinade paste (reserve a little for garnish) into the pan with the fried tempeh and cook for a few more minutes until the marinade has caramelised around the tempeh. Place the tempeh into the oven for 10 minutes to finish cooking. 

For the creamy cannelloni beans, rehydrate the porcini mushrooms by placing them in a bowl and pouring 2 cups/500ml of boiling water over them. Let them sit until rehydrated, then finely chop the mushrooms, reserving the soaking liquid. Heat olive oil in a large pan over medium heat and cook the finely chopped onion until caramelised, stirring occasionally. Add the chopped rehydrated mushrooms to the pan with the caramelised onions. Pour in white wine and the reserved mushroom soaking liquid. Stir in the cooked cannelloni beans and sea salt. Simmer until the mixture is creamy and well combined.

Serve the marinated tempeh alongside the creamy cannelloni beans. Garnish with fresh coriander, chopped pistachio nuts, and a drizzle of the reserved marinade.