Balsamic Tempeh with Potato Gratin

Ingredients by component

Balsamic-glazed tempeh

• 400 g tempeh
• 20 ml olive oil
• 25 ml balsamic vinegar
• 20 ml soy sauce
• 15 ml maple syrup
• 50 ml water

Potato leek gratin

• 1000 g potatoes
• 350 g leeks
• 600 ml unsweetened soy milk
• 30 g plain wheat flour
• 30 ml olive oil
• 25 g nutritional yeast
• 5 g salt

Lemony green beans

• 500 g green beans
• 20 ml olive oil
• 20 ml lemon juice
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Balsamic-glazed tempeh: Cut tempeh into 1 cm triangles and steam for 10 minutes. Dry and pan-fry in oil for 3 minutes per side.
3. Balsamic-glazed tempeh: Add vinegar, soy sauce, syrup and water. Simmer for 3–5 minutes, turning to glaze evenly.
4. Potato leek gratin: Peel and slice potatoes 3 mm thick. Wash and slice leeks and soften in half the oil for 8 minutes.
5. Potato leek gratin: Stir flour in remaining oil for one minute, then gradually add soy milk. Simmer 6 minutes and add nutritional yeast and salt.
6. Potato leek gratin: Layer potatoes and leeks in a 20 × 30 cm dish and pour over sauce. Bake covered at 190°C for 45 minutes, then uncovered for 20 minutes until potatoes are tender.
7. Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.
8. Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.