Zucchini with baked tempeh in tahini orange sauce

Zucchini with baked tempeh in tahini orange sauce

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

During many years on a vegan diet, I lent my creativity to combining everyday vegetables with exotic ingredients, to produce new and interesting tastes and textures. With this dish I couldn’t resist adding some of the strong, fresh flavours from my Moroccan background to give it a little zing.

Ingredients

Quantity Ingredient
500g tempeh, diced
6-7 large zucchini

Marinade

Quantity Ingredient
2 tablespoons ginger, minced
4 garlic cloves, crushed
1 teaspoon lemongrass, finely chopped
2 tablespoons mirin
3 tablespoons soy sauce or tamari
2 tablespoons sesame oil

Tahini orange sauce

Quantity Ingredient
1/2 cup tahini
1/2 cup orange juice
1/2-1 cup water
3 tablespoons parsley, chopped
mint, chopped, for garnish

Method

  1. Put the tempeh in a bowl. Combine all the marinade ingredients, then pour the mixture over the tempeh and marinate for 2 hours.
  2. Preheat the oven to 180°C. Cut each zucchini in half lengthwise and scoop out the flesh. Fill the zucchini shells with the tempeh mixture and place on a baking tray.
  3. Whisk the tahini orange sauce ingredients together, then drizzle the sauce over the zucchini and bake for 20–25 minutes. Garnish with mint and serve.
Tags:
Jewish
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