Sweet corn cake
with marinated tempeh and mozzarella au gratin
Inspired by the 'tamales' recipe, this vegan corn cake is made with tempeh, sautéed green pepper and grilled mozzarella. It's a fun dish that will bring some change to your kitchen!
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, wheat, celery, soya, gluten
Utensils:
(Hand) blender
Oven dish
Ingredients
Fine corn semolina
Cooked corn
Oat milk
Tempeh
Soy sauce
Rice vinegar
Vegetable broth
Dried thyme
Onion
Italian pepper
Fresh parsley
Tomato
Pitted black olives
Mozzarella cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3540
846
28
5
129
32
13
32
8
1151
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Place the drained corn in a mixing jar and blend it with a hand blender to a smooth cream. Place the oat milk, the thyme and the broth in a pan and bring it to a boil. Add the corn cream. Once the mixture comes to a boil, gradually add the semolina, while stirring constantly. Season to taste. Once everything is mixed and the mixture starts to boil, lower the heat to a minimum and cook it for 2 more minutes while stirring. Turn off the heat and set aside.
3.
Wash the vegetables. Chop the onion, the Italian pepper and the parsley. Heat 1 tablespoon of oil in a frying pan and sauté the vegetables until tender. Season to taste. Add the chopped olives and remove from the heat. Cut the tempeh into small sticks and sauté them for a few minutes in the same pan. Turn off the heat and add the soy sauce and rice vinegar. Mix it until all the liquid has been absorbed. Set aside.
4.