Ingredients
- 1 pack The Tofoo Co Tempeh
- 600g sweet potato
- 2 tbsp truffle oil
- Salt and pepper
- 1 onion
- 1 large carrot
- 200g mushrooms
- 2 tbsp olive oil
- 2 tbsp caramelised onion chutney
- 2 tbsp dark soy sauce
- 1 tbsp plain flour
- 300ml hot vegetable stock
- 2 sprigs fresh thyme
To Serve
- Green veg
Get started
- Preheat the oven to 160°C/180°C fan.
- Peel the sweet potato and cut into cubes. Place in a heat proof bowl and add a splash of water. Cover with cling film and pierce a couple of times.
- Cook in the microwave for 10 minutes or until soft and cooked through.
- Drain then add the truffle oil and season with salt and pepper. Mash until smooth.
- Peel and dice the onion, carrot and mushrooms. Heat a pan and add the olive oil.
- Add the veggies and pan fry until caramelised, crumble the Tempeh and add to the pan.
- Fry until golden then add the onion chutney and soy sauce.
- Cook for a couple of minutes then add the plain flour mixing well.
- Cook out the flour for a minute or so then add the stock and picked thyme leaves.
- Reduce the heat and cook for 5 minutes until the gravy has thickened. Season to taste with salt and pepper.
- Put the Tempeh gravy mix into an oven proof dish then top with the mashed sweet potato.
- Bake in the oven for 20 minutes until the potato is browned.
- Serve with green veg.
