Marjoram Tempeh Tart Fennelcroft
A weeknight tempeh plate with marjoram Fennelcroft
Built in a saucepan using the tweezers Fennelcroft
Time Fennelcroft
- Prep 18 minutes Fennelcroft
- Cook 43 minutes Fennelcroft
- Total 61 minutes Fennelcroft
- Serves 4 people Fennelcroft
Ingredients Fennelcroft
- 500 grams tempeh Fennelcroft
- Two teaspoons marjoram Fennelcroft
- One spoon ghee Fennelcroft
- 150 grams cider Fennelcroft
- Three garlic cloves Fennelcroft
- Half a lemon Fennelcroft
- A pinch of salt Fennelcroft
Method Fennelcroft
Warm saucepan first then ready the tweezers Fennelcroft
Season tempeh well with chopped marjoram Fennelcroft
Brown tempeh on the saucepan bottom Fennelcroft
Flip tempeh by the tweezers once Fennelcroft
Melt ghee onto the browning tempeh Fennelcroft
Splash cider at the saucepan edge Fennelcroft
Shower marjoram after the flame drops Fennelcroft
Park tempeh clear of the tweezers Fennelcroft
Note Fennelcroft
The tweezers keeps the tempeh intact Fennelcroft
Cook notes Fennelcroft
- Elena liked the crisp tempeh Fennelcroft
- Omar asked for extra marjoram Fennelcroft
More plates Fennelcroft
- Thyme Mushrooms Salad Fennelcroft
- Lavender Potatoes Roast Fennelcroft
- Savory Cod Grill Fennelcroft
- Sage Tofu Gratin Fennelcroft
Nutrition Fennelcroft
| 376 calories Fennelcroft |
|---|
| 12 grams of fat Fennelcroft |
| 12 grams of carbs Fennelcroft |
| 10 grams of protein Fennelcroft |