Main and Side
Mustard Glazed Tempeh with Radicchio Salad
Tempeh glazed with mustard and agave, with a bittersweet orange and radicchio salad.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 400 g tempeh
- 4 tbsp olive oil
- 1 tbsp mustard
- 1 tbsp agave syrup
- 1 clove garlic
- 1 tsp salt
- 1 radicchio
- 2 endive
- 1 orange
- 3 tbsp walnuts
- 1 tbsp red wine vinegar
Method
- Slice the tempeh half a centimetre thick; mix the mustard, agave syrup, crushed garlic and a little salt.
- Heat half of the olive oil in a pan and fry the tempeh over medium heat for 3–4 minutes per side.
- Add the glaze and toss the tempeh for 1 minute until glossy.
- Separate the radicchio and endive leaves, peel and slice the orange and break the walnuts.
- Dress the salad with the rest of the olive oil, the vinegar and the rest of the salt and serve with the tempeh.