SERVES: 2 PEOPLE | PREP TIME: 10 MIN | COOK TIME: 25 MINS
INGREDIENTS
FOR THE SPINACH & BASIL PESTO
1 large handful spinach
1 handful basil
2-3 tbsp olive oil
Juice 1/2 lemon
2 tbsp pine nuts
2 tbsp nutritional yeast
1 clove garlic
Pinch sea salt
500g gnocchi
1 courgette, sliced into half moons
100g asparagus, trimmed & sliced diagonally
1/2 cup frozen peas
FOR THE SMOKY TEMPEH BACON
4 slices of tempeh
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp quality ketchup
1 tsp smoked paprika
METHOD
1. Pre-heat the oven to 180 degrees celsius. Put a large pan of water on to boil and once rolling, add in the gnocchi. Cook for just under two minutes, then drain off, scatter into a large baking dish and add in the sliced courgette. Drizzle over 2 tablespoons of olive oil and sprinkle in a really good pinch of sea salt flakes. Give it a good shuffle together to get everything coated well in the oil and salt, then place that in the oven to bake for 20 minutes.
2. Meanwhile, make up the Basil & Spinach Pesto by blending together the spinach, basil leaves and stalks, olive oil, lemon juice, pine nuts, nutritional yeast, minced garlic and sea salt, until nice and smooth.
3. Make the Tempeh Bacon by first boiling the tempeh block for 10 minutes. Slice and place tempeh strips in a griddle pan on a medium heat with the olive oil. Meanwhile make the glaze by mixing together the soy sauce, maple syrup, ketchup and smoked paprika until well combined. Turn over the tempeh slices, then brush the glaze over the grilled side, flip them over again and brush the remaining glaze on the other side. Cook for 3-4 minutes on each side until nicely sticky and caramelised.
4. Remove the baked gnocchi out of the oven and add in the sliced asparagus as well as the frozen peas. Give everything a good shuffle together and place in the oven for another 5 minutes.
5. Once done, mix through the Basil & Spinach Pesto, squeeze over the juice of the other half of the lemon and lightly turn it through.
6. Lastly, tear up the Tempeh Bacon strips into smaller pieces and scatter over the top. Serve with grated vegan parmesan over the top.
