Jerusalem artichoke puree with chard and tempeh

Jerusalem artichoke purée served with roasted tempeh and sautéed miso chard is a delicious vegan meal that’s a great way to use up seasonal veg.

Course Main

Cuisine British

Keyword jerusalem artichoke puree

Prep Time 15

Cook Time 45

Optional marinating time 1

Total Time 2

Servings people

Calories 666kcal

Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place your cubed 200g tempeh into a small roasting tin with 1 tablespoon sunflower oil, 1 tablespoon soy sauce and 1 tablespoon minced garlic and ginger. Mix well.
If you have time you can marinate in the fridge for an hour but this isn’t essential.
Roast for 30 minutes in your preheated oven, turning halfway.

Give your Jerusalem artichokes a good wash. Either peel or scrub them well with a vegetable scrubbing brush.*
Cut into evenly sized pieces and place in a large pan of water. Bring to the boil and cook until soft (15-20 minutes depending on the size of your pieces).
Drain and allow to cool slightly.
Transfer to a blender with 50ml milk (I use oat milk), a pinch of asafoetida (if using) and a pinch of salt and pepper.
Pulse until you have a smooth purée.

Heat 1 tablespoon sesame oil in a frying pan or wok. Reduce the heat and add 1 tablespoon miso paste.
Stir for a few seconds then add 200g shredded chard and stir fry for a few minutes until wilted. Make sure the miso paste has broken down and is well mixed in.

Serve the Jerusalem artichoke puree onto two dinner plates. Top with the chard and finally the roasted tempeh.

Jerusalem artichokes can be fiddly to peel so I recommend scrubbing where possible. If you buy organic (or grown your own) then you won’t need to worry too much about the mud.
Nutritional information is approximate and is intended as a guide.