Whipped Tempeh, Pea & Edamame Purée with Roast Cabbage & Seeded BreadcrumbsProtein: 35 g, Fibre: 16 g per serving

Serves 2

Ingredients
Whipped Tempeh
200 g tempeh, chopped
1 tbsp tahini
1 tbsp white miso paste
1 tbsp lemon juice
Oat milk & water add a good glug of each at first, and then add more depending on the texture as you blend

Pea & Edamame Purée
75 g peas, defrosted
75 g edamame, defrosted
2 tbsp vegan Greek yoghurt
1 tbsp lemon juice

Small handful fresh parsley (you could use other herbs - big fan of mint in this yoghurt dip)

Pinch of salt

Roast Cabbage
1 small cabbage, cut into quarters
1 tbsp olive oil
1 tsp white miso paste mixed with 2 tbsp hot water

Seeded Breadcrumbs
2 tbsp breadcrumbs
1 tbsp hemp seeds
1 tbsp pumpkin seeds

Optional: steamed broccoli

Method

Preheat the oven to 200 (or use an air fryer for the cabbage)

Steam tempeh for 10 mins. Blend in a good blender with tahini, miso, lemon juice and a good splash of oat milk and water until smooth. You want the texture to be creamy, so add more liquids till you get the desired consistency. Pour into a bowl

Wash the blender and then add in peas, edamame, yoghurt, lemon juice, parsley and salt and blend into a purée.

Roast the quartered cabbage at 200°C with a bit of oil brushed on top and covered with tin foil for 25 mins. Once tender, brush with miso-water in the last 5 mins and roast uncovered.

Toast breadcrumbs with hemp and pumpkin seeds until golden.

Assemble: layer purées, top with cabbage, scatter with seeds and crumbs.