For a delicious vegan meal, serve with falafel with harissa-spiced coriander mayo, sumac and baby leaf salad and finish with a dessert of gluten and dairy-free chocolate brownie with chocolate sauce, raspberries and salted caramel ice cream!

INGREDIENTS

For the tempeh

• 400g block of tempeh (it is very dense so 100g per portion is adequate) or shop-bought 
• 25g Smoky BBQ sauce*
• 25g Maple syrup*
• 10g Sherry vinegar*        
• 20g Sesame oil*

* Mix together to form a marinade 

For the quinoa:

• 120g Quinoa – allow 30g uncooked per portion
• 50g Toasted seasoned pinenuts
• 50g pomegranate seeds
• 1 large passion fruit, cut in half and seeded
• ½ Red chilli, de-seeded and finely sliced
• 2 spring onions, washed and finely sliced
• 1 tsp Finely sliced fresh coriander
• 1 tsp Finely sliced fresh parsley
• 50g raisins soaked overnight in hot water – I have used golden raisins infused with lemon and ginger tea.
• 25g Best quality extra virgin olive oil

For the green beans:

• 200g Green (French) beans – Wash, top & tail then cut into small batons
• 10g Sesame oil
• 1 Small clove garlic, finely grated* 
• 10g Peeled ginger, finely grated*
• 10g Maple syrup*                                       
• 10g Rice vinegar*
• 30g Tamari (light) soy sauce*
• Furikake (Toasted sesame and seaweed seasoning) optional

* mix together to make the ‘Teriyaki’ glaze

Finishing the dish:

• Tempeh rashers
• ‘Jewelled’ quinoa
• Teriyaki-glazed green beans
• Sesame oil to drizzle
• Furikake to scatter on the plate

METHOD

• Cut the tempeh into twelve equal slices then baste both sides with the marinade. Place in the fridge and marinade for at least four hours, ideally do this the day before. Or use a shop-bought option.
• Before cooking, take out of the fridge at least an hour before to bring up to room temperature.
• Either use the store-bought option and cook according to instructions or – Heat a non-stick frying pan, baste the tempeh slices with sesame oil then sear them in the hot frying pan for around two minutes either side or until nicely caramelised. Keep warm until serving. 
• Make the quinoa: Boil a pan of lightly salted water, add the quinoa and cook for around thirteen minutes or until cooked but with a slight bite. Drain in a fine sieve then return to the pan and add the rest of the ingredients. Keep warm until serving.
• Make the green beans: Heat a non-stick frying pan and add the sesame oil, when the oil starts to lightly smoke add the beans and keep stirring to lightly cook them around two minutes. Add the ‘teriyaki’ and reduce by around half, add some of the Furikake then keep warm until serving. 
• Finishing the dish: Line four utensils with clingfilm then fill with the quinoa mixture. Meanwhile drain the beans but keep the liquid for drizzling on the plate. Lay the plates out for serving. Turn out the quinoa in the centre of the plate and remove the clingfilm. Drizzle the sesame oil and the ‘teriyaki’ glaze around the outside of the quinoa. Scatter the beans and the Furikake. Finally place the tempeh slices on top of the quinoa and serve.