One week into Veganuary. You are doing great, you are enjoying it, trying foods you had never tried before… but, all of a sudden, you got a fish craving!
Don’t panic, we got you covered! Whilst fish is one of the trickiest things to make vegan, with a little bit of seaweed, everything will get a fishy taste.
Today’s recipe is this yummylicious tempeh “al cartoccio”. Not long ago, I saw a recipe for baked tofu “al cartoccio” and the first thought was to make something similar using tempeh. Let me tell you that made with tempeh is a lot tastier (sorry tofu!)
If you are trying to cut down your meat and fish intake, this is definitely a must-try recipe!
250g seaweed tempeh
1 garlic clove, minced
1 ½ lemon
2 nori sheets
15 baby plum or cherry tomatoes
A handful of pitted green and black olives
A handful of capers
Olive oil for cooking
Black pepper and salt to taste
Prepare a marinade with a generous amount of olive oil, the juice of ½ lemon, minced garlic, salt, pepper and one sheet of crushed nori.
Slice the tempeh into 5mm thick slices, score them diagonally on both sides then place in a lunch box or food container. Cover with the marinade and spread it evenly, making sure each slice is coated. Marinate at least for one hour, overnight is better.
Slice the tomatoes in half, seasoning them with salt and oil. Thinly slice one lemon too and split each slice in half. Prepare the capers and olives in small bowls then cut the nori sheet into small rectangular sheets, according to how many slices of tempeh you have.
On a piece of parchment paper, place the nori sheets then lay the tempeh slices on top. Add the olives, capers, tomatoes, the lemon slices and finish with a sprinkle of parsley and a dash of olive oil.
Fold the paper and make sure to seal the edges tightly: the tempeh and ingredients inside will cook with their own steam. Once all of your parcels are sealed and ready, bake at 180°C for 30 minutes.
Take out of the oven and carefully open the parcel: the steam will catch you by surprise!
Enjoy warm, with a glass of “bianco” and dip in a slice of sourdough: all the ingredients will release all their juices whilst cooking.
*For those who don’t know, “al cartoccio” is a method used for cooking food - usually fish - which consists in wrapping it in a parchment paper parcel.
**This recipe is largely inspired by @italiaplantbased baked tofu