Miso Glazed Tempeh With Gentle Oats Risotto And Sauerkraut

Ingredients

• Tempeh10 ounces sliced 12 pieces
• Miso Paste2 tablespoons white miso
• Oats1 cup steel cut or coarse whole oats
• Leek1 white and light green part thinly sliced
• Onion1 small finely chopped
• Asparagus1 bunch trimmed
• Sauerkraut3 4 cup drained
• Garlic1 clove minced
• Olive Oil2 teaspoons
• Water3 cups low simmering
• Black Pepper A Pinch

Method

1. 1Whisk the miso with a splash of warm water to loosen and brush onto both sides of the tempeh.
2. 2Warm a skillet with one teaspoon of oil and sear the tempeh over medium heat until golden and glazed about three minutes per side then rest.
3. 3In a separate saucepan warm the remaining oil and sweat the onion leek and garlic until soft and fragrant without browning.
4. 4Add the oats and stir to toast briefly then add one cup of warm water at a time stirring slowly until the oats are creamy and tender about 18 minutes.
5. 5Meanwhile blanch the asparagus in simmering water for two to three minutes then shock in cold water to keep the color.
6. 6Serve the oat risotto spooned onto plates with tempeh slices asparagus and a generous spoon of sauerkraut for brightness.