Instructions
Follow the steps and taste along the way.
Prepare the baking sheet and vegetables
Preheat the oven to 220 °C. Trim the Brussels sprouts, halve any larger ones, and toss them with 15 ml olive oil, 2 g salt and half of the black pepper. Arrange them cut-side down on a baking sheet.
Roast the sprouts and tempeh
Roast the sprouts for 10 minutes. Meanwhile, cut the tempeh into approximately 2 cm cubes and toss with the tamari, 10 g maple syrup and 5 ml olive oil. Add it to the baking sheet with the sprouts and roast for another 15 minutes. The sprouts should be dark golden on the cut sides and tender, and the tempeh browned around the edges.
Cook the bulgur
Put the bulgur in a saucepan, pour in 500 ml water, add the remaining 3 g salt and bring to a boil. Reduce the heat, cover and cook for 10 to 12 minutes, until the bulgur has absorbed the water and softened. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Mix the dressing and prepare the pear
In a small bowl, whisk together the mustard, apple cider vinegar, the remaining 10 g maple syrup and 10 ml olive oil. Quarter the pear, remove the core and cut it into thin slices. Coarsely chop the walnuts and chop the parsley.
Finish and serve
Divide the bulgur among four bowls. Add the roasted sprouts and tempeh, pear and walnuts. Drizzle with the dressing, sprinkle with the parsley and remaining black pepper. Serve warm, while the tempeh is still crisp around the edges.
