Such a dynamic dish that may sound intimidating at first glance but truly is not that complicated!

Balsamic Saffron Tempeh With New Potatoes, Spring Onions and Shiitakes [Vegan]

Cooking Time




  • 2 sprigs of lemon thyme
  • 2 tablespoons of sesame oil
  • 1 sprig of hyssop
  • 1 stick of natural tempeh
  • tamari soy sauce to taste
  • water to taste
  • ginger juice to taste
  • 1 cup of shiitake mushrooms
  • 1 tablespoon of mirin
  • deodorized sunflower oil to taste
  • sea ​​salt
  • paprika to taste
  • 1 bunch of spring onions
  • 1 tablespoon of deodorized sunflower oil
  • integral sea salt to taste
  • balsamic vinegar to taste
  • traditional balsamic vinegar to taste
  • 3 new potatoes
  • 1 sachet of saffron
  • soy milk to taste
  • kuzu
  • integral sea salt to taste


  1. Cut the tempeh into regular cubes, put it in a container in a single layer and cover it completely with a marinade prepared to your taste with water, tamari sauce and ginger juice. Add the aromatic herbs and let them rest for a few hours, stirring occasionally. At the end cook over low heat with the lid on until the liquid is completely absorbed, remove the aromatic herbs.
  2. Peel the potatoes and use a scoop to make many balls, all of the same size, then steam them while keeping them al dente.
  3. Melt the saffron in the milk by adding 1 pinch of salt, heat it up and cover the potatoes, cooking over a low heat. A few minutes from the end, add 1 cup of cold milk in which you have melted the kuzu. Stir to avoid the formation of lumps, simmer to coagulate.
  4. Cut the onions lengthwise into 2 or 4 (depending on the size), and place them in a pan with the oil so that they are close enough together. Add a pinch of salt, cover and cook over a gentle heat until tender (if necessary add a little water). Finally, add the balsamic vinegar over high heat.
  5. Clean the shiitake and cut them into thin slices, keeping some of them whole for the decoration of the dish.
  6. Sauté in a pan over high heat (possibly a cast iron wok), with oil. Add the mirin and cook just before turning off, add salt.
  7. Heat a saucepan or a brushed plate of oil and cook the mushrooms quickly (it is important that they do not lose their water). Over low heat, season with salt and paprika.
  8. Serve putting in the center of the plate: on the bottom the sliced ​​shiitake, on top the tempeh with saffron sauce. Put a drop of sauce in 3 places around the tempeh and place a small ball of potato over each point. Place the onions (3) each on 2 drops of traditional balsamic vinegar. Add the tinned mushrooms (3) dusted with pimenton. Decorate with the green part of the onion and a few thyme leaves and serve hot.