Vegan Tempeh en Croûte with Herbs

Score the surface of each tempeh slab with a crosshatch pattern. Whisk together the tamari, olive oil, maple syrup, and apple cider vinegar in a shallow dish. Add the tempeh slabs, turning to coat thoroughly.

Cover and marinate in the refrigerator for at least 2 hours, or overnight for maximum depth of flavour.

Preheat the oven to 200°C (fan 180°C or 400°F). Heat a large non-stick skillet over medium-high heat.

Sear the marinated tempeh for 3–4 minutes per side until deeply caramelised and mahogany-coloured.

Set the tempeh aside on a wire rack to cool completely.

In the same skillet, melt the vegan butter over medium heat. Add the shallots and cook for 5 minutes, stirring often, until completely softened and translucent.

Add the garlic and cook for 1 minute until fragrant.

Add the mushrooms, increase the heat to medium-high, and cook for 12–15 minutes, stirring frequently, until all moisture has evaporated and the mixture is dry and deeply golden. This is critical — any residual moisture will make the pastry soggy.

Pour in the white wine and cook for 3–4 minutes until fully absorbed and the pan is almost dry.

Remove the skillet from the heat. Stir in the thyme, rosemary, and parsley. Season generously with salt and black pepper. Spread onto a tray and refrigerate until completely cold.

Combine the ground walnuts and white miso paste in a small bowl and stir into a thick, spreadable paste.

Unroll the puff pastry sheets on a lightly floured surface. Spread a thin layer of Dijon mustard down the centre of each pastry sheet. Spread the walnut-miso paste evenly over two of the seared tempeh slabs, then press a generous layer of the cooled duxelles over the top and sides of each slab.

Place one prepared tempeh slab, duxelles-side down, onto each mustard-spread pastry sheet. Wrap the pastry tightly around the tempeh, sealing the seam with plant-based milk and pressing firmly. Trim any excess pastry. Place seam-side down on a lined baking tray. Repeat with the remaining slabs, wrapping two parcels per sheet.

Refrigerate the wrapped parcels for 20 minutes to firm up and prevent pastry shrinkage during baking.

Brush each parcel all over with plant-based milk. Scatter with black sesame seeds and a pinch of flaky salt. Score the tops lightly with a sharp knife for steam to escape.

Bake at 200°C for 25–28 minutes until the pastry is deeply golden and audibly crisp when tapped on the base.

Rest for 5 minutes before slicing and serving.