(Slightly adapted from www.DrFuhrman.com.)

Ingredients:

300 g tempeh, diagonally sliced
200 g shiitake mushrooms, thinly sliced
250 g button mushrooms, thinly sliced

Marinade

2 cloves garlic, minced
1 tbsp chopped fresh coriander
3 drops Tabasco sauce
1 cup vegetable broth, or cooking liquid saved from cooking beans or chick peas
2 tbsp balsamic vinegar

Crust

1 cup pistachios, shelled
4 tbsp polenta
2 tbsp savoury yeast flakes/nutritional yeast

Method:

Combine ingredients for marinade. Marinate tempeh for at least one hour.

Preheat oven to 200°C.

Grind pistachios in food processor until finely chopped. Add remaining crust ingredients and pulse until thoroughly mixed.

Transfer mixture to a large shallow bowl. Remove tempeh from marinade and drain. Reserve marinade.

Dip tempeh in crust mixture to coat.

Place crusted tempeh and sliced mushrooms side by side on a rimmed baking sheet. Pour marinade over mushrooms. Bake for 13 minutes or until mushrooms are soft, turning occasionally.