Servings: 4
Prep time: 30 minutes
Cook time: About 2 hours 15 minutes
Ingredients
For the tempeh
- 4 small tempeh blocks
- 120 ml (8 tablespoons) cornstarch
- 5 ml (1 teaspoon) sweet smoked paprika
- 5 ml (1 teaspoon) ground cumin
- 15 ml (1 tablespoon) ground coriander
- Salt and pepper to taste
- Oil for frying
For the vegetable demi-glace
- 250 g (8 ¾ oz) eggplant, thinly sliced
- 250 g (8 ¾ oz) onion, thinly sliced
- 250 g (8 ¾ oz) fennel, thinly sliced
- 250 g (8 ¾ oz) carrot, thinly sliced
- 250 g (8 ¾ oz) celery, thinly sliced
- 250 g (8 ¾ oz) cauliflower, cut into florets
- 250 g (8 ¾ oz) broccoli, cut into florets
- 250 g (8 ¾ oz) mushrooms, thinly sliced
- 1 head of garlic, minced
- ½ bunch of thyme, leaves stripped
- ¼ bunch of rosemary, leaves stripped
- 90 ml (6 tablespoons) olive oil
- 30 ml (2 tablespoons) tomato paste
- 3 L (12 cups) water
- 60 to 90 ml (4 to 6 tablespoons) horseradish
- 45 ml (3 tablespoons) maple syrup
- Salt and pepper to taste
For the carrots and turnips
- 8 baby carrots, halved
- 1 turnip, cut into wedges
- 30 ml (2 tablespoons) white balsamic vinegar
- 60 ml (4 tablespoons) olive oil
- 2 sprigs of thyme, leaves removed
- 15 ml (1 tablespoon) sugar
- Salt and pepper to taste
Preparation
For the vegetable demi-glace
- Preheat the oven to 150 °C (300 °F), with the rack in the center.
- In a large roasting pan, combine the eggplant, onion, fennel, carrot, celery, cauliflower, broccoli, mushrooms, garlic, thyme, rosemary, olive oil, and tomato paste.
- Bake for about 45 minutes, until the vegetables are deeply browned but not completely charred.
- Add 3 L (12 cups) of water and continue baking for another 45 minutes.
- Remove the roasting pan from the oven and strain the mixture through a fine-mesh sieve to collect the cooking juices.
- Pour the liquid into a saucepan and reduce over medium heat until it’s about one-third of its original volume.
- Stir in the horseradish and maple syrup. Season with salt and pepper to taste, then keep warm.
For the carrots and turnips
- Preheat the oven to 200 °C (400 °F), with the rack in the center.
- In a bowl, combine the carrots, turnip, white balsamic vinegar, olive oil, thyme, and sugar. Season with salt and pepper.
- Spread the vegetables on a baking sheet lined with a silicone mat.
- Bake for about 20 minutes, until the vegetables are tender and lightly caramelized.
For the tempeh
- Preheat the oil in the deep fryer to 190 °C (375 °F).
- In a bowl, mix together the cornstarch, smoked paprika, cumin, cilantro, salt, and pepper.
- Coat the tempeh patties evenly with the spice mixture.
- Fry the tempeh patties in the hot oil for 3 to 4 minutes, until they are golden brown and crispy.
- Remove the patties from the oil and place them on paper towels. Add a pinch of salt.
