Tempeh Socca with Rosemary Cauliflower Rice Purée and Homemade Worcestershire Sauce

Your eyes will like it and your tastes buds will love it! Wait till you try this amazing gourmet vegan recipe. Another one of those it-was-so-good-I-had-to-share-it versions of mine! Invite your friends to a delightful lunch or dinner and have fun decorating as you wish. Hope you feel inspired!

THE TEMPEH PATTE

  • 1  1/2 cups of broccoli (chopped in small pieces)
  • 1 bell red pepper (chopped)
  • 1 stalk of celery (chopped)
  • 1 1/2 cups of shredded tempeh
  • 2 tablespoon of lime juice 
  • 1 tablespoon of smoked paprika 
  • 1/2 bunch of parsley (chopped)
  • 2 teaspoon of salt 
  • 1/2 cup of chickpea flour 
  • 1 teaspoon of baking powder

STEPS:

STEP 1: Place all the ingredients in the food processor and mix until a "dough" texture is achieved.

STEP 2: In a clean flat surface place the dought and roll it flat like 1/8 of a inch. With a 4-inch pastry mold, cut, creating skinny patties.

 

THE PURÉE

  • 1 cup of basmati rice 
  • 2 cups of shredded cauliflower 
  • 2 cups of water
  • 1/2 teaspoon of salt
  • 1 teaspoon of dry rosemary 
  • 2 teaspoons of dry basil
  • 1 1/2 tablespoons of extra virgin Olive oil 
  • 2 tablespoons of nutritional yeast 

STEPS:

STEP 1: Boil water in a medium saucepan.

STEP 2: Rinse rice in several times in cold water until water runs clear. Drain well in a fine-mesh sieve. Then cook rice in boiling water. Reduce rice when the liquid is almost completely absorbed.

STEP 3: Add cauliflower, herbs and salt (for about 10 more minutes) and partially cover in medium low heat.

STEP 4: Once there is no liquid remaining. Add nutritional yeast and olive oil and mash it till you achieve a puree texture.

 

THE WORCESTERSHIRE SAUCE (Homemade Version)

  • 1/2 cup of apple cider vinegar 
  • 2 tablespoons of tamari (soy-free)
  • 2 tablespoons of water
  • 4 tablespoons of maple sugar or desired sweetener
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground mustard seeds
  • 1/4 teaspoon of asafetida
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of black pepper

STEPS:

STEP 1: Combine all ingredients in a medium saucepan and bring to boil.

STEP 2: Lower the heat, to simmer. Let it cook until the liquid is reduced to half the amount.

 

Serve and enjoy! -Chef Govinda 

PS Please let me know how it turns out! Would really love to hear from you :)