Grilled Tempeh with Celery Root Puree and Charred Celery

Instructions

1. 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. 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. 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. 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. 5

   Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates with remaining 3 tablespoons olive oil.

6. 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. 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. 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.