For this extraordinary, absolutely delicious recipe, we actually used 40 cloves of garlic for the sauce. But don’t worry – the special preparation method only leaves a pleasant note of the intense garlic aroma.

Step 1

Cook the wild rice according to the instructions on the package until soft, then cover and keep warm if necessary.

Meanwhile, peel the garlic cloves.

Then bring a pot of water to the boil and cook the peeled garlic in it for 2 – 3 minutes.

This reduces the intense garlic aroma; then drain over a sieve.

Cut the tempeh in half and cut into 5mm slices; squeeze half of the lemon; cut the rest into slices.

Step 2

Then heat a pan without fat and fry the tempeh until golden brown on both sides;

Remove from the pan and set aside on a plate.

Heat the pan again with 1 tablespoon of olive oil and fry the lemon slices for about 1 minute on each side;

Remove from the pan and place on the plate with the tempeh.

Heat the pan again with 2 tablespoons of olive oil over medium heat and fry the drained garlic until golden brown all over.

Step 3

In the meantime, mix 400 ml of vegetable stock with 2 tablespoons of mustard in a measuring cup;

Finely chop 2 tsp thyme. As soon as the garlic cloves are nicely browned, deglaze with the mixed vegetable broth, add the chopped thyme; season with salt and pepper.

Then reduce the heat and let the sauce simmer for about 10 minutes.

Step 4

Remove the pan from the heat, stir in 100 ml soy cream, lemon juice and 1 tbsp yacon syrup.

Mix 1/2 tsp potato starch with 2 tbsp water and thicken the sauce with it.

Then warm the fried tempeh in the sauce. Chop 1 tbsp parsley;

Arrange the tempeh in garlic sauce, spread the lemon slices on top, sprinkle with chopped parsley and enjoy together with the wild rice.

Create your own tempeh here!

You can also try these Papaya Salad with Pineapple and Tempeh.