Charred Radicchio with Crispy Tempeh and Parsley-Walnut Sauce
Yield: 4
Charred Radicchio with Crispy Tempeh and Parsley-Walnut Sauce
Ingredients
- Ingredients
- Radicchio
- 2 large garlic cloves, minced
- 1/4 cup tomato paste
- Juice of one lemon (reserve zest)
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 2 medium (1 lb) treviso radicchio
- Polenta
- 1 cup polenta
- 3 cups broth (hot water mixed with 2 teaspoons Better than Bouillon) and 2 cups water or milk
- 1/4 tsp salt (more to taste)
- 2 TBSP vegan butter to finish
- Walnut-Parsley Sauce
- 1 cup walnuts, toasted (10 minutes at 300°F)
- 1 small bunch parsley, roughly chopped
- 2 tsp capers, rinsed
- Zest of one lemon
- 1 TBSP lemon juice (more to taste)
- 1 small garlic clove
- 1-2 TBSP of water to thin it out
- 1/4 cup olive oil, or more
- Salt to taste
- To finish
- 2 (16 oz) Tootie’s Tempeh
- Paprika
- Neutral oil
Instructions
- Marinate the radicchio: In a large bowl, mix the minced garlic, tomato paste, lemon juice, and olive oil. Cut the radicchio into lengthwise quarters. Gently rub the mixture all over the radicchio and leave to marinate while you prepare the rest of the food.
- Cook the polenta: Add the polenta, broth, and water or milk, and salt to a pot and bring to a boil. Simmer over low heat, so it’s just popping slightly, for about 20-25 minutes, until all the liquid is absorbed.
- Make the sauce: Add the walnuts, parsley, capers, lemon zest, lemon juice, garlic, and water to a blender and blend until well-combined but not totally smooth. Stream in olive oil while blending some more. Adjust salt and lemon to your taste.
- Fry the tempeh: Cut the tempeh into cubes. Heat a large pan with plenty of oil, so that you’re almost shallow-frying the tempeh. Gently place the cubes into the oil and cook until brown and crispy. Drain. Sprinkle salt & paprika on top.
- Cook the radicchio: Reheat pan with a thinner layer of oil. Place the marinated radicchio onto the pan and let cook until it begins to blacken, then flip and cook on other side. Spoon polenta into a bowl, top with radicchio, tempeh and green sauce.