RACLETTE WITH TEMPEH
Tempeh recommendation: Natural tempeh made from soybeans
Raclette is a classic dish for Christmas and New Year's Eve, but this time we're doing something innovative: spicy marinated tempeh gives the raclette a plant-based protein boost that goes perfectly with melted cheese, vegetables, and potatoes. Whether savory with peppers and onions or sweet with pumpkin and figs, tempeh makes every pan a highlight!
4 servings
30 min
Ingredients
- 200 g tempeh, cut into small cubes or slices
- 1 tbsp soy sauce
- 1 tsp mustard
- 1 tsp maple syrup or honey
- 1 tbsp oil
- ½ tsp paprika powder (sweet)
- 1 small garlic clove, pressed
- Small potatoes, cooked
- Bell peppers, zucchini, mushrooms, onion rings
- Corn, broccoli, cherry tomatoes
- Gherkins or pearl onions
- Various types of cheese (classic or vegan)
- Fresh herbs (e.g., chives, parsley)
- Salt & pepper
For sweet and savory variations:
- Pumpkin cubes, apple or fig slices
- Walnuts or chopped hazelnuts
Preparation
- Marinate the tempeh: Mix the soy sauce, mustard, maple syrup, oil, paprika, garlic, salt, and pepper in a bowl. Add the tempeh and marinate for at least 30 minutes (or longer).
- Prepare the raclette: Wash and chop the vegetables, arrange the cheese and side dishes on plates.
- Pre-fry the tempeh (optional): If you like it extra crispy, fry the marinated tempeh briefly in a pan before placing it in the raclette pan.
- Fill the raclette pans:
• Savory: Tempeh, bell pepper, onion, a little cheese on top – bake until golden brown.
• Creamy: Tempeh, broccoli, and mushrooms with a dash of cream or vegan cream.
• Sweet and savory: Tempeh with pumpkin, figs, and a little honey or maple syrup. - Grill the raclette: Heat the pans in the raclette grill for about 5–7 minutes until the cheese is melted and lightly browned.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade