|3 tbsp||oil (for frying)|
|30 g||rice flour|
|1 pinch||smoked paprika powder|
|1 tsp||soy sauce|
|500 g||sweet potatoes|
|3 tbsp||olive oil|
|100 ml||olive oil|
|2 tbsp||lemon juice|
|15 g||white miso paste|
|1 tsp||lemon zest|
|2 tbsp||white balsamic vinegar|
|1 tbsp||olive oil|
|1 dash||agave nectar|
|1 pinch||ground cinnamon|
|sprout (for serving)|
Finely dice onion, finely chop parsley, and crumble tempeh with a fork. Roast the onion cubes and parsley in 1 teaspoon frying oil till golden. Combine them with the squashed tempeh, rice flour, paprika powder, majoram, tamari/soy sauce, and knead together with a good pinch of pepper. Make approx. 4cm long and 1.5cm thick patties. Heat up the remaining oil, and fry the patties on heat level 7 of 9 for approx. 8 minutes till golden brown.
Peel sweet potatoes and cut into 2-cm cubes. Steam the sweet potato cubes for 15 minutes in a steamer basket, or boil them in a pot filled to 2cm with water. Squash the cubes with a fork, and season with olive oil, salt and pepper. Add some fresh silantro or other herbs, thinly cut spring onions, and 1 tablespoon tahin.
For the pesto roughly chop basil and parsley, and blend cashews to fine crumbs. Blend basil, parsley, olive oil, lemon juice, miso, lemon peel, salt, and pepper till smooth. Mix it with the cashew crumbs, and season to taste with salt and pepper.
Cut fennel with the stalk in ultra thin slices. Mix the vinegar, olive oil, agave syrup, tahin, salt, cinnamon, and pepper, and spread the marinade over the fennel.
Arrange the mashed sweet potatoes, fennel slaw, and patties in a bowl. Sprinkle some pesto over the patties, and garnish with sprouts.
Find more recipes in my free Ebook www.vegan-bowl.de!