Baharat Spiced Tempeh with Carrot Puree & Tzatziki Sauce

Baharat Spiced Tempeh

with Carrot Puree & Tzatziki Sauce

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dinner

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
340
FAT
11g
CARBOHYDRATES
61g
PROTEIN
26g

MAIN INGREDIENTS

  1. 8 oz tempeh
  2. 16 oz carrots
  3. 6 oz curly kale
  4. 1 tsp ground cumin
  5. 1 clove garlic
  6. ¼ oz fresh dill
  7. 1 cucumber
  8. 5.3 oz Forager® Project Cashewgurt®
  9. 1 lemon
  10. 1 tbsp baharat spice
  11. 2 tbsp + 1 tsp olive oil*
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet
  • Food processor

INSTRUCTIONS

1
Prepare the tempeh and vegetables
Preheat the oven to 450°F. Cut the tempeh into 1 inch cubes. Peel the carrots and chop into 1 inch thick coins. Destem the curly kale and roughly chop the leaves.
2
Roast the carrots
Transfer the chopped carrots to a baking sheet and toss with 1 tbsp olive oil, cumin, and a pinch of salt and pepper. Roast until browned in places and tender, about 18 to 22 minutes.
3
Mix the tzatziki sauce
Peel and mince the garlic. Chop the dill fronds. Finely dice the cucumber. Halve the lemon. Add the minced garlic, chopped dill to a medium bowl along with the diced cucumber, juice from just half the lemon, just ¼ cup Cashewgurt, and a pinch of salt and pepper. Stir tzatziki sauce to combine.
4
Crisp the tempeh
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tempeh and cook until golden brown and crispy, about 4 to 5 minutes. Sprinkle with the baharat spice and a pinch of salt and pepper, cook for 1 more minute. Transfer baharat spiced tempeh to a plate and wipe the skillet clean.
5
Purée the carrots
Transfer the roasted carrots to a food processor with 1 tbsp lemon juice, remaining Cashewgurt, and 1 tbsp olive oil. Blend carrot puree until mostly smooth, scraping down the sides as necessary. Taste and adjust seasoning with salt, pepper, and lemon juice. Cut remaining lemon into wedges.
6
Serve
Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add the chopped kale and cook until bright green and just wilted. Season with salt and pepper and divide between large plates. Top the baharat tempeh and carrot puree. Dollop with tzatziki sauce. Serve with lemon wedges.