Sweet and Sour Tempeh With Celeriac Mayo and Butternut Squash
[Vegan]

For the Tempeh:

1. Prepare the marinade by carefully mixing oil, lemon juice, water, maple syrup, crushed pepper and tamari soy sauce.
2. Cut the tempeh into triangles, put it in a container and cover it with the marinade adding the sprigs of thyme. Turn it over from time to time so that it flavors evenly.
3. Let it rest for at least 1 hour (keep in mind that the longer you leave it, the more it will flavor, so you can leave it for half a day).
4. Drain the tempeh and brown it on both sides in a hot pan brushed with oil. After a couple of minutes add the marinade and cook for a few more minutes.

For the Celeriac Mayo:

1. Remove the roots of celeriac, remove the peel and cut it into chunks. Sprinkle it immediately with a little lemon juice to prevent it from oxidizing. Cook in the steamer until it becomes soft then transfer it to the blender (or immersion blender) adding mustard and oil as you would for a normal mayonnaise. Add shiro miso and acidified umeboshi according to your taste and blend until you get a real sauce with the consistency of a firm mayonnaise.
2. Leave to rest in the refrigerator until serving.

For the Butternut Squash:

1. With a small scoop, make some balls from the pumpkin pulp, steam them then season them with a little salt and oil.