(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.
