Balsamic-braised tempeh with red onions and mash

Ingredients

For 1 serving

• Tempeh160 g
• Red onion100 g
• Balsamic vinegar1 tablespoon
• Potatoes180 g
• Soy milk60 g
• Thyme1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites,

Method

1. Peel the potatoes, cut them into pieces of about 3 cm and put them in a pan of cold salted water; bring to the boil and cook for 15 minutes, until a fork slides through without resistance.
2. Meanwhile slice the tempeh about 1 cm thick; peel the red onions and cut them into thin wedges.
3. Heat the oil in a frying pan over medium heat and brown the tempeh for 2–3 minutes per side, until golden; add the onions and thyme and cook for 4 minutes, stirring, until the onions start to soften.
4. Deglaze with the balsamic vinegar and half a glass of water, season with salt and pepper, cover and braise over low heat for 12 minutes, turning the tempeh halfway, until the onions are soft and the juices syrupy.
5. Warm the soy drink; drain the potatoes and mash them while hot, then beat in the warm drink and a pinch of salt until the mash is smooth and creamy.
6. Serve the tempeh with the onions and their juices alongside the mash.