Spelt and Mushroom Salad with Miso Tempeh

Lunch Dinner Plant Based High Fibre
Spelt and Mushroom Salad with Miso Tempeh - A delicious recipe for gestational diabetes
Prep Time

20 minutes+ 20 minutes marinating

Cook Time

20 minutes

Servings

4

If you’re looking for a hearty, flavour-packed salad, this spelt and mushroom salad is a great option. The spelt provides a good source of fibre and plant-based protein, while the miso-marinated tempeh and mushrooms bring plenty of savoury, umami flavour.

Finished with crunchy radishes, fresh coriander and toasted almonds, this salad is full of texture and makes a delicious lunch or dinner.

Nutrition per serve

Calories

602 kcal

Carbohydrate

62.3 g

9.3 g is sugar

Fibre

11.2 g

Fat

30.3 g

3.8 g is saturated fat

Ingredients

  • 240 g pearled spelt
  • 200 g plain tempeh (cut into cubes)
  • 200 g Swiss brown mushrooms (quartered)
  • 3 cloves garlic (finely chopped)
  • 200 g radishes (thinly sliced)
  • 4 spring onions (sliced)
  • 1 handful fresh coriander leaves (chopped)
  • 100 g almonds (roasted, roughly chopped)
  • 1 tbsp lime juice (juice of ½ lime)
  • 1 sheet nori (optional, torn into small pieces)
  • 3 tbsp sesame oil (for the marinade)
  • 1 tbsp miso paste (for the marinade)
  • 1 tbsp soy sauce (for the marinade)
  • 1 tbsp rice wine vinegar (for the marinade)
  • 1 tbsp maple syrup (for the marinade)
  • 1/2 tsp chilli flakes (for the marinade)

Method

  1. Prepare the marinade: in a small bowl, mix together the sesame oil, miso paste, soy sauce, rice wine vinegar, maple syrup and chilli flakes until well combined.
  2. Marinate the tempeh and mushrooms: place the tempeh, mushrooms and garlic into a baking dish. Pour over the marinade and toss to combine. Set aside for 20 minutes.
  3. Roast: preheat the oven to 180°C fan. Roast the mushroom and tempeh mix for 20 minutes, or until the mushrooms are tender.
  4. Cook the spelt: meanwhile, rinse the pearled spelt under cold water. Place in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for approximately 15 minutes, or until tender. Drain well.
  5. Bring it all together: in a large bowl, combine the cooked spelt, roasted mushroom and tempeh mixture, radishes, spring onions, coriander and roasted almonds. Add the lime juice and toss everything together.
  6. Serve: enjoy warm or cold, finished with a sprinkle of torn nori, if using.