Grilled Tempeh with Celery Root Puree and Charred Celery
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dish I've been making constantly because it comes together in under an hour and tastes restaurant quality. Tempeh is such a nutritional powerhouse, packed with protein and probiotics, so I love building meals around it. This recipe plays with the celery family in three different ways: a silky puree, charred stalks for texture, and smoky grilled tempeh that ties everything together. It's simple enough for a weeknight dinner but elegant enough to serve guests. The whole thing takes just 55 minutes from start to finish, and most of that is hands off cooking time.
Ella x
Ingredients
- 2 blockstempeh(cut into 1/2-inch thick slabs)
- 1 poundcelery root(peeled and cubed)
- 8celery stalks(cut into 4-inch pieces)
- 355 mlvegetable broth
- 3 tablespoonsnutritional yeast
- 5 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 2 tablespoonsapple cider vinegar
- 1½ teaspoonssmoked paprika
- 1 teaspoonthyme(dried)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Steam the tempeh slabs for 10 minutes to soften and reduce bitterness. Remove and let cool slightly.
Tip: Steaming helps the tempeh absorb marinades better and improves its texture.
- 2
While tempeh steams, place cubed celery root in a pot with vegetable broth and bring to a boil. Simmer for 12-15 minutes until very tender and easily pierced with a fork.
- 3
Drain the celery root, reserving 1/2 cup of broth. Blend the cooked celery root with 2 tablespoons olive oil, nutritional yeast, minced garlic, lemon juice, salt, and pepper until smooth and creamy, adding reserved broth as needed.
Tip: A creamy puree is the perfect complement to the smoky grilled tempeh.
- 4
Mix together apple cider vinegar, smoked paprika, thyme, salt, and pepper. Brush both sides of cooled tempeh slabs generously with this mixture, then let marinate for 5 minutes.
- 5
Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates with remaining 3 tablespoons olive oil.
- 6
Place tempeh slabs on the hot grill and cook for 4-5 minutes per side until deep char marks appear and the surface is crispy.
Tip: Don't move the tempeh around too much; let it develop a good sear for maximum flavor.
- 7
In the final 2 minutes of tempeh cooking, add celery pieces to the grill in a single layer and cook until lightly charred and tender, about 4-5 minutes, stirring occasionally.
- 8
To serve, spread a generous dollop of celery root puree on each plate, top with a grilled tempeh slab, and arrange charred celery pieces around it. Drizzle with any remaining marinade.
Tip: A touch of fresh thyme on top adds an elegant finishing touch.
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