Tempeh Parmesan
A high-protein, umami-rich parmesan alternative made from tempeh! We weren’t sure if this would work at first, but to our surprise, it tastes absolutely fantastic! This tempeh-based parmesan is packed with flavor and makes a great topping for pasta, salads, and roasted vegetables.
Takes 14 hours 10 minutes
Serves 7
Ingredients
- 300 g 10.5 oz block of tempeh (we used rice tempeh)
- 1 lemon juiced (about 45g / 3 tbsp)
- 30 g 2 tbsp apple cider vinegar
- 18 g 1 tbsp miso paste
- 6 g 1 tbsp nutritional yeast
- 37 g 2.5 tbsp salt
- 150 ml ⅔ cup water
Instructions
Prepare the Tempeh:
- Cut the tempeh into three even triangles.
Boil the Tempeh:
- Fill a small saucepan with salted water, using approximately 18g (1 tbsp) of salt per 500ml (2 cups) of water. Bring to a boil, then add the tempeh and simmer for 15 minutes.
Make the Marinade:
- While the tempeh is boiling, whisk together the lemon juice, apple cider vinegar, miso paste, nutritional yeast, salt, and water in a bowl until well combined.
Marinate Overnight:
- Once the tempeh has finished boiling, transfer it directly into the marinade, ensuring it is submerged. Cover and refrigerate overnight (or for at least 12 hours) to allow the flavors to infuse.
Bake for Texture & Flavor:
- Preheat the oven to 75°C (170°F). Remove the tempeh from the marinade, place it on a lined baking tray, and bake for 2 hours, or until it is firm and slightly dry.
Cool & Store:
- Let the tempeh cool completely before crumbing or grating. Store in an airtight container in the fridge for up to 1 week.
Notes
How to Use
- Sprinkle over pasta, risotto, or soups
- Use as a topping for roasted vegetables
- Add to salads for a nutty, umami boost