Portfolio Diet Score: 3.5 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 0.5 point
- Viscous Fibre: 1 point
- Oils (MUFAs): 1 point
Nutrition Information
| Calories | 224 kcal | Monounsaturated Fat | 3.8 g |
| Protein | 9.2 g | Polyunsaturated Fat | 3.6 g |
| Bean Protein | 0.6 g | Total Carbohydrate | 24.7 g |
| Soy Protein | 4.7 g | Dietary Fibre | |
| Fat | 9.7 g | Viscous Fibre | |
| Saturated Fat | 1.6 g |
Vietnamese Pizza (inspired by the traditional Vietnamese dish “Banh Trang Nuong”)
Description
Portfolio Diet Score: 3.5 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 0.5 point
- Viscous Fibre: 1 point
- Oils (MUFAs): 1 point
Ingredients
Instructions
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Preheat oven to 375°F (190°C).
-
In a small bowl, marinate tempeh with tamari, maple syrup, and paprika. On a baking sheet, lined with parchment paper, bake the tempeh in the oven for
about 15 minutes or until the liquid has been absorbed by the tempeh. -
In a small frying pan, heat canola oil over medium heat. Sauté shallots for 3 minutes or until they turn light golden Remove from pan and strain. Use the same pan to sauté garlic for 1 minute until fragrant. Set aside.
-
In a small bowl, mix all dry ingredients for the batter, then, add soy milk, water, and mix well. Let it rest for a minute.
-
In a medium skillet, place a rice paper and spread the batter evenly on it. Over medium heat, toast it for 10 minutes or until the bottom of rice paper turns brown.
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While it is toasting, top with tempeh “bacon”, sautéed shallots and garlic, and green onion.
-
Once done, remove from heat and top with sunflower seeds and cashew cream sauce.
Note
- Most of the ingredients can be sourced in a Chinese market.
- The shallot infused oil can be reserved and used in other recipes.
- The batter can be too thick if it sits for a long time. Mix it with more water if needed.
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