Sweet corn cake

with marinated tempeh and mozzarella au gratin

Inspired by the 'tamales' recipe, this vegan corn cake is made with tempeh, sautéed green pepper and grilled mozzarella. It's a fun dish that will bring some change to your kitchen!

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

milk, wheat, celery, soya, gluten

Utensils:

(Hand) blender

Oven dish

Ingredients

Fine corn semolina

Cooked corn

Oat milk

Tempeh

Soy sauce

Rice vinegar

Vegetable broth

Dried thyme

Onion

Italian pepper

Fresh parsley

Tomato

Pitted black olives

Mozzarella cheese

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3540
846
28
5
129
32
13
32
8
1151

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Place the drained corn in a mixing jar and blend it with a hand blender to a smooth cream. Place the oat milk, the thyme and the broth in a pan and bring it to a boil. Add the corn cream. Once the mixture comes to a boil, gradually add the semolina, while stirring constantly. Season to taste. Once everything is mixed and the mixture starts to boil, lower the heat to a minimum and cook it for 2 more minutes while stirring. Turn off the heat and set aside.

Wash the vegetables. Chop the onion, the Italian pepper and the parsley. Heat 1 tablespoon of oil in a frying pan and sauté the vegetables until tender. Season to taste. Add the chopped olives and remove from the heat. Cut the tempeh into small sticks and sauté them for a few minutes in the same pan. Turn off the heat and add the soy sauce and rice vinegar. Mix it until all the liquid has been absorbed. Set aside.

Place a thin layer of the corn cream in a greixonera or oven dish with high rims. Make sure to cover the entire base. Place the sautéed peppers and the tempeh on top. Cut the mozzarella into small pieces and place it on top. Cover everything with the remaining corn cream. Cut the tomato into thin slices and spread them over the corn cream. Bake in the oven for approx. 15 minutes until slightly coloured. Serve immediately.