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Marinated Tempeh Carpaccio with Basil Pesto and Arugula

Name: Marinated Tempeh Carpaccio with Basil Pesto and Arugula
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 250 g Tempeh; 30 g Fresh basil; 30 g Walnuts; 80 g Arugula; 150 g Cherry tomatoes; 2 tbsp Olive oil; 1 piece Lemon

Paper-thin slices of tempeh marinated in a homemade basil and walnut pesto, served over a bed of peppery arugula and cherry tomatoes. An original, protein-rich take on Italian cuisine.

15 min2 servings370 kcalDifficulty: Easy

Ingredients

250 g Tempeh
30 g Fresh basil
30 g Walnuts
80 g Arugula
150 g Cherry tomatoes
2 tbsp Olive oil
1 piece Lemon

Instructions

Step 1
Blend the basil, walnuts, and olive oil to create a coarse pesto.
Step 2
Slice the tempeh very thinly. Brush each slice with pesto and let marinate for 5 minutes.
Step 3
Arrange the arugula and halved cherry tomatoes on plates. Top with the marinated tempeh slices and drizzle with lemon juice.

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