75min 4 ppl
Tempeh Braised with Peas the French Way
86 minutes
4 people
Hardover 60 min or 12+ steps
86 min · 15 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 34g
Carbs 28g
Fats 18g
About this dish
Tempeh is first steamed to mellow its bitterness, then deeply seared and slow-braised in white wine and vegetable stock with lardons of smoked tempeh, sweet petit pois and wedges of butter lettuce — replicating the smoky, silky depth of the classic French original.
Allergy Info
Soya, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Petit pois (small sweet peas)fresh or frozen500 g
- Butter lettucequartered through the root so leaves hold together1 large
- Banana shallotsfinely sliced into rings2 medium
- Garlic clovesfinely sliced4 whole
- Flat-leaf parsley leavesroughly chopped, to finish10 g
Dairy & Eggs
- Vegan butter1 tbsp
Plant Proteins
- Plain tempehcut into 4 equal slabs400 g
- Smoked tempehcut into thick lardons (1cm x 3cm)150 g
Tins & Jars
- Vegetable stockgood-quality, hot300 ml
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Bouquet garni (2 bay leaves, 4 sprigs thyme, 4 sprigs flat-leaf parsley, tied)1 bundle
- Flaky sea salt1 tsp
- Freshly ground black pepper½ tsp
Oils & Condiments
- Dry white wine (such as Muscadet or Picpoul)200 ml
- Extra-virgin olive oil2 tbsp
Utensils
- Steamer basket
- Wide braising pan or Dutch oven
- Ladle
Method
1
Set up a steamer basket over a pan of simmering water. Arrange the plain tempeh slabs in a single layer and cover.
Approx. 2 minutes
2
Steam for 15 minutes.
Approx. 15 minutes
3
Remove the tempeh and pat thoroughly dry with kitchen paper.
Approx. 2 minutes
4
While the tempeh steams, slice the shallots, garlic, and smoked tempeh into lardons, and quarter the lettuce through the root.
Approx. 5 minutes
5
Season the steamed tempeh slabs on both sides with half the salt and all the pepper. Set aside at room temperature for at least 5 minutes so the surface dries further while you gather the remaining ingredients.
Approx. 2 minutes
6
Heat the olive oil in a wide, heavy-based braising pan or Dutch oven over high heat until shimmering and just beginning to smoke. Sear the plain tempeh slabs for 3–4 minutes per side until a deep mahogany crust forms. Remove and set aside.
Approx. 7 minutes
7
Reduce the heat to medium. Add the smoked tempeh lardons to the same pan and cook for 4–5 minutes, stirring occasionally, until the edges are crisp and the fat has rendered slightly into the oil.
Approx. 5 minutes
8
Add the shallots and garlic to the pan and cook over medium-low heat for 6–7 minutes, stirring frequently, until completely softened and beginning to turn golden at the edges.
Approx. 7 minutes
9
Pour in the white wine and increase the heat to medium-high. Cook for 3–4 minutes, scraping up any browned bits from the base, until the wine is reduced by half and smells rounded rather than sharp.
Approx. 4 minutes
10
Pour in the hot vegetable stock and add the bouquet garni, sugar, and remaining salt. Stir to combine, then nestle the seared tempeh slabs back into the liquid.
Approx. 3 minutes
11
Reduce the heat to low, cover the pan tightly with a lid, and braise for 20 minutes. The liquid should barely tremble — adjust the heat so it never reaches a full simmer.
Approx. 20 minutes
12
Uncover and add the petit pois and lettuce quarters, tucking them around the tempeh.
Approx. 2 minutes
13
Re-cover and cook for a further 8 minutes until the peas are just tender and the lettuce is wilted but still holds its shape.
Approx. 8 minutes
14
Remove the bouquet garni. Add the vegan butter and gently swirl the pan — do not stir — to emulsify the butter into the braising liquid, creating a light, glossy sauce.
Approx. 2 minutes
15
Ladle into shallow bowls, ensuring each portion has a tempeh slab, lardons, peas, and a wedge of lettuce. Spoon the braising liquor generously over the top and finish with the chopped flat-leaf parsley.
Approx. 2 minutes
