Are you ready to experience a plant-based culinary masterpiece that will make your taste buds dance and your dinner guests beg for seconds? This Crispy Pesto Tempeh Parmesan Polenta is not just another vegan recipe—it's a flavor explosion that combines the creamy comfort of polenta, the crispy texture of perfectly seasoned tempeh, and the bold, herbaceous punch of pesto. In just 40 minutes, you'll create a gourmet dish that proves vegan cuisine can be incredibly sophisticated, delicious, and satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 block tempeh, sliced
- 1 cup vegan pesto
- 1 cup polenta
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Prepare the tempeh by slicing the block into thin, uniform rectangles approximately 1/4 inch thick.
- In a medium bowl, marinate the tempeh slices with 1/2 cup of vegan pesto, ensuring each piece is completely coated. Let sit for 10-15 minutes to absorb flavors.
- In a large saucepan, bring the vegetable broth to a gentle boil over medium-high heat.
- Slowly whisk the polenta into the boiling broth, stirring continuously to prevent lumps from forming. Reduce heat to low and continue stirring for 15-20 minutes until polenta becomes thick and creamy.
- While polenta is cooking, heat olive oil in a separate skillet over medium-high heat.
- Carefully place marinated tempeh slices in the hot skillet and cook for 3-4 minutes on each side until golden and crispy.
- When polenta is done, stir in nutritional yeast, remaining pesto, and salt to taste. Mix thoroughly.
- Plate the creamy polenta and top with crispy pesto tempeh slices.
- Garnish with additional nutritional yeast or fresh herbs if desired, and serve immediately while hot.
Tips
- Tempeh Marination Magic: Let your tempeh absorb the pesto for the full 10-15 minutes. This ensures deep, rich flavor in every bite.
- Polenta Perfection: Whisk continuously while adding polenta to prevent lumps. The key is slow, steady stirring for a smooth, creamy texture.
- Crispy Tempeh Technique: Use a hot skillet and don't overcrowd the pan. This guarantees that perfect golden-brown crispiness.
- Nutritional Yeast Tip: Add it at the end of cooking to preserve its cheesy, nutty flavor profile.
- Serving Suggestion: Serve immediately while the polenta is hot and tempeh is crisp for the best texture and temperature contrast.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 0mg
