Go Back
+ servings
jerusalem artichoke puree with tempeh and chard
Print

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 minutes
Cook Time 45 minutes
Optional marinating time 1 hour
Total Time 2 hours
Servings 2 people

Ingredients

For the tempeh

  • 200 g block tempeh cubed
  • 1 tbsp sunflower oil
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic and ginger you can use purée from a jar if you like

For the Jerusalem artichoke purée

  • 800 g Jerusalem artichokes
  • 50 ml oat milk
  • Pinch asafoetida optional
  • Pinch salt and pepper

For the chard

  • 200 g chard shredded
  • 1 tbsp sesame oil or sunflower oil
  • 1 tbsp miso paste

Instructions

For the tempeh

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place your cubed 200g tempeh into a small roasting tin with 1 tbsp sunflower oil, 1 tbsp soy sauce and 1 tbsp 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.

For the Jerusalem artichoke purée

  • 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 (( use oat milk), a pinch of asafoetida (if using) and a pinch of salt and pepper.
  • Pulse until you have a smooth purée.

For the chard

  • Heat 1 tbsp sesame oil in a frying pan or wok. Reduce the heat and add 1 tbsp 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.

To serve

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

Notes

*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.