• 130g tempeh Tempeh
• 160g polenta Polenta, cooked
• 80g peas Peas, frozen, boiled
• 80g mushrooms Mushrooms
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the peas and mushrooms, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the peas and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and tempeh, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.