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Thursday, 9 August 2018

Swede/Rutabaga Mash-Pot with Greens, Mushrooms and Tempeh : Low Carb Vegan


As regular readers know, this blog brings a variety of articles, studies, thoughts, music and recipes! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here

In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. With that in mind I am passing on this recipe suggestion from Martine at Low Carb Vegan Blog.


Ingredients:
Serves 2-3
300-400 gram swede/rutabaga or cauliflower, chopped
a few tablespoons of unsweetened plant milk or cooking cream
salt and pepper to taste
2 tablespoons oil, separated
1 leek, in half rings (you can substitute onion or spring onion)
250 gram button mushrooms, sliced
300 gram raw escarole or lettuce (or boiled kale), shredded
200 gram tempeh, cubed small
1/2 teaspoon smoked paprika

1 tablespoon soy sauce

Method: 
1. Bring water to a boil in a pot and cook the rutabaga until very tender, about 10-15 minutes. Mash into a puree using a potato masher, large fork or food processor. Add a few tablespoons of plant milk or cooking cream to make it nicely smooth. Add salt and pepper to taste. 
2. In the mean time, sauté the leek and mushrooms in the first tablespoon of oil until slightly browned and tender. Mix the cooked vegetables into the mash and also mix in the raw escarole or lettuce so they wilt a little. Keep everything warm in very low heat while you prepare the tempeh. 
3. Heat the second tablespoon of oil and fry the tempeh until nicely browned. Mix in the soy sauce and smoked paprika and cook for one minute more. 
4. Scoop the mash-pot onto plates and sprinkle with the tempeh.

From an original recipe idea here

Some readers may like to try this recipe suggestion which also uses swede/rutabaga …  it's Sweet and sour swede (rutabaga) with bacon, see here 

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

26 comments:

Valerie-Jael said...

Sounds delicious. Hugs, Valerie

laurie said...

such a nice dish, I have never eaten tempeh,

Catarina said...

It looks great. I am sure it tastes great. One more recipe to copy!
: )

Cheryl said...

Definitely one I will be trying. Sounds delicious. I will popover to read her blog.
Thank you.

A Cuban In London said...

This looks great. I'm sure it tastes great, too. :-)

Greetings from London.

Jo said...

It looks lovely. I've never tried tempeh but it looks tasty.

wisps of words said...

Don't know what tempeh is... But we do not eat vegan etc.

Mary Kirkland said...

I'm gonna have to try rutabaga and tempeh one of these days.

Bleubeard and Elizabeth said...

I'll try this with cauliflower. I love tempeh because, unlike tofu, it actually as a distinct taste. Thanks for sharing this, Jan.

BTW, I love the bread in a mug ppst, too. I've made cake in a mug, but never bread.

Elephant's Child said...

Yum.

Christine said...

Looks delicious and healthy.

Jan (JFM) said...

Sure looks tasty~

Snowbird said...

Oh yum!!! Thanks for this, it looks delicious. I will certainly give this a whirl....SOON!xxx

William Kendall said...

It occurs to me I have no idea what rutabaga tastes like.

Tom said...

...I'm with William.

Nasreen said...

Thanks for another great post and recipes!

Lee said...

Another tempting dish. :)

Iris Flavia said...

Hmmm, I wouldn´t know where to get tempeh, I´ve never heard of it!

Martha said...

What a lovely recipe! This is something my daughter would love, too.

Lowcarb team member said...

More details about Tempeh can be found here
https://thespruceeats.com/what-is-tempeh-3376821

It's usually found in the refrigerated section of most health food stores and in the natural foods aisle of well-stocked grocery stores. Look for it next to the tofu. You will find it in different flavors and with the addition of various grains.

It will not be to everyone's liking, and some may not wish to use it ... but we like to bring a variety of recipe ideas to the blog.

But always note - a variety of recipes/meal suggestions are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Many thanks to everyone for sending their comments and thoughts ... it is always nice to read, receive and share them.

All the best Jan

Amy Purdy said...

I have never tried tempeh but this recipe sounds good. I love rutabega.

Debbie said...

interesting...i read your comment which was helpful!!!

Lady Fi said...

Delicious!

Bob Bushell said...

Hi Jan, this is the veggie delight, I love it.

carol l mckenna said...

Oh wonderful vegan recipe!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Magic Love Crow said...

So good! Thank you Jan! Big Hugs!