Glazed Tempeh and Portobellos with HANAH ONE Satay Sauce

HANAH ONE's base of Keralan mountain honey, artisanal ghee and sesame oil make it a unique supplement. This foundation of healthy fats not only serves as the carrier of HANAH ONE's 30 herbal ingredients, but it actually helps the body to absorb those botanical nutrients. Lucky for us, the benefits don't end there. Because of this base of healthy fats, HANAH ONE makes for a seamless addition to many recipes, providing both a nutritional and flavorful punch to any culinary creation.

When our friend Allison, plant-based private chef of The Retreat Chef, starting using HANAH ONE, she realized that the slightly sweet and herbal flavors would lend nicely to an Indonesian-style satay sauce. Portobello mushrooms add an excellent source of fiber, B-vitamins and minerals, while tempeh offers a meat-free alternative for protein with high antioxident and nutrient levels. And don't forget—HANAH ONE's base of healthy fats helps your body absorb all of that goodness.

Ingredients

Glazed Tempeh and Portobellos

  • Tempeh
  • Portobello mushroom
  • Coconut aminos
  • Avocado, olive or coconut oil
  • Optional toppings (shown in picture): cucumber ribbons, pickled mustard seeds, scallions, pea shoots, fermented black garlic.

HANAH ONE Satay Sauce

  • 2 tablespoons coconut aminos
  • 1 tablespoon peanut butter
  • 1 tablespoon sesame oil
  • 1 teaspoon HANAH ONE
  • 1 teaspoon miso paste

Directions

HANAH ONE Satay Sauce:

1. In a high speed blender, add all ingredients and blend on high until smooth. Add additional ingredients to desired taste.

Glazed Tempeh & Portobellos:

1. Cut tempeh and portobello into 1/2 inch slices.

2. Add enough olive, avocado or coconut oil to a large pan. Heat on stovetop over medium high. *You want the layer of oil to be thick as both the tempeh and mushrooms will absorb it quickly.

3. Once oil is hot, add tempeh and portobello. Toss so all sides are coated in oil. Spread so each piece is flat on the pan.

4. When bottom sides are golden brown, flip pieces over then turn heat to medium and wait about 2 minutes.

5. Splash a generous amount of coconut aminos all over tops of pieces, letting some also splash into the remaining oil. Wiggle the pieces, making sure the bottoms are coated.

6. Let pieces cook and become glazed. Use tongs to flip once more, giving other side a bit more of a glaze. Once desired glaze is reached, remove from pan and enjoy hot with HANAH ONE satay sauce and optional toppings.

Recipe by Allison Gruber of The Retreat Chef

Allison is based in Los Angeles, CA where she creates and cooks plant-based, gluten-free cuisine for retreats, workshops or special events. Her delicious, eye-catching meals are customized and infused with the spirit of her clients' vision and message.

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