Sweet and smoky tempeh on a parsnip puree with a mango, papaya and sweetcorn salsa

Smoky and subtly sweet tempeh with a creamy parsnip puree and zingy, summery salsa that perfectly cuts through the savouriness.

cooking time: 60 minutes

serves: 2

Ingredients

For the tempeh marinade

60ml Olive oil

1 Tsp Sweet smoked paprika

2 Tsp Worcestershire sauce

1 Tsp Dijon mustard

20ml White wine vinegar

1 Tbsp Maple syrup

Pinch ground cloves

Pinch of garlic salt

250g Tempeh (cut into slices)

For the salsa

2 Corn on the cobs

1 Mango (skin removed and sliced from the stone, then cut into small chunks)

1 Papaya (skin removed and seeds discarded, flesh then cut into small chunks)

1 Lime zest and juice

1 Tbsp olive oil

10g Mint leaves (finely shredded)

For the puree

250g Parsnips (peeled and the woody centre removed then chopped into 2cm chunks)

300ml Oat or almond milk

Method

Place the tempeh into a steamer and steam for 8-10 mins whilst you prepare the marinade by mixing all the ingredients together in a bowl.

Put the steamed tempeh into shallow baking tray and cover with most of the marinade saving 1 tbsp for later. Coat all sides of the tempeh and set aside.

Put the Corn into the same steamer you used for the tempeh and steam for 15 mins, then remove onto a plate to cool.

At the same time as the corn is steaming, boil the parsnip chunks in the oat or almond milk for 10-15 mins until soft, then drain reserving some of the milk. Place the parsnips into a blender and blitz to form a smooth puree adding some of the reserved milk if you need to loosen it slightly. Season and sent aside in a pan to warm-through later.

Put the tempeh onto a non stick baking tray, spooning over any remaining marinade from the tempeh tray and bake in the oven for 20 minutes.

Now prepare the salsa by adding all the ingredients together in a bowl and mix. Carefully cut the corn kernels from the cobs adding these to the bowl and toss to combine.

To serve, warm through the puree and spoon some onto each plate then top with the tempeh and salsa finally finishing off with a drizzle of the reserved marinade .