The title of my recipe may surprise you, but let's say it's another approach to making lasagna, without using an oven (if you don't have one). In addition, I chose to put tempeh in it, a food that I don't eat very often but which is so good and has a lot of good health properties!
What is tempeh ?:
Tempeh is a traditional food from Indonesia, it is made from fermented soybeans.
Tempeh which is pronounced "tem-pè", a taste that is similar to that of mushrooms or even walnuts. High in vegetable protein and low in lipid, it is an excellent food for alternatives to the meat diet. It is also very rich in minerals and various phytochemicals, including phytosterols, which are beneficial for the health of the heart.
To obtain this kind of whitish paste, whole soya beans are cooked, crushed into patties, and seeded with a mushroom (Rhizopus oligosporus). Tempeh is thus obtained through a fermentation process, during which mold forms at a controlled temperature, as is the case with some cheeses.
Fermentation of legumes (soybeans in this case) is a manufacturing method that offers several advantages.
As is the case with fermented soy products (tamari sauce, miso), the soybeans used in making tempeh are fermented, which produces enzymes that increase the "digestibility" as well as the nutritional value of this. product.
The fermentation process also causes an increase in certain amino acids, which improves the biological value of the proteins contained in tempeh, compared to those contained in tofu.
A great substitute for meat in many dishes, tempeh should be cooked before eating. Traditionally served as a stir-fry with vegetables, this versatile food can also be grilled, marinated, chopped or incorporated into gravy once cooked.
Like tofu, tempeh tastes better when marinated or seasoned ;)
The necessary ingredients are olive oil, a red onion, garlic powder, half an eggplant, mushrooms, tempeh, Provence herbs, basil, sugar, salt, pepper, tomato coulis, vegetable broth, slices of special lasagna dough. (here gluten free with yellow lentils)
The necessary utensils are a frying pan, saucepan, tablespoon, wooden spoon.
2 tbsp of olive oil
1 chopped red onion
1 tsp garlic powder
1/2 eggplant (about 220gr)
240g of mushroom
170g of tempeh
2 tsp of Provence herbs
2 tsp of basil
1 tbsp of blond sugar
1 tsp of salt
3 turns of a pepper mill
350ml tomato coulis
350ml of vegetable broth
4 to 5 strips of lasagna, cut into pieces
- In a hot pan, pour two tablespoons of olive oil, sauté the chopped onion for a few minutes.
- Then add the garlic powder and the eggplant (previously passed under water and diced).
- Add a drizzle of olive oil on the eggplants and let heat 3 minutes, then add the mushrooms (previously passed under water, and cut into strips), cook for about 5 to 6 minutes over medium heat while stirring a little .
- Then add the spices (Provence herbs, basil, salt and pepper as well as sugar) then the tempeh (diced). Leave to heat for about 5 minutes, still over medium heat.
- In a saucepan, pour 350ml of water and put a vegetable stock in it. Allow to heat until the broth is dissolved.
- Add the tomato coulis and the vegetable broth to the pan, heat everything for about 5 minutes.
- Cut the slices of lasagna into pieces and put them in the frying pans.
- Leave everything for about 25min over medium / high heat.
- Mix from time to time and peel off the strips of lasagna that have stuck to each other when this happens.
- Serve hot, enjoy your meal :)