This is the sort of vegetarian dish that proves a few simple ingredients can still look wonderfully polished. Golden soy-and-ginger tempeh sits over a silky carrot mousse, with roasted kale bringing colour, texture and lightly charred edges.

The tempeh is marinated with soy, fresh ginger and garlic, but the marinade is held back while it fries. Adding it only at the end lets the tempeh become properly golden before the liquid reduces to a glossy, savoury glaze.

The carrot mousse softens the salty, punchy glaze with a little butter and cream, while the roasted kale stops the plate feeling too rich. It is elegant enough for a dinner party, yet the individual elements are all very straightforward to make.

Method

1. Marinate the tempeh. Cut the tempeh into slices or chunky pieces. Mix the soy sauce, garlic and ginger in a shallow dish, add the tempeh and turn until coated. Cover and refrigerate for 1 hour, turning once if you remember.
2. Start the carrot mousse. Put the carrots into a saucepan, cover with water and bring to the boil. Reduce to a steady simmer and cook for 15–20 minutes, or until completely tender when pierced with a knife.
3. Roast the kale. While the carrots cook, heat the oven to 200°C/180°C fan/Gas 6. Remove any thick stalks from the kale and tear the leaves into generous pieces. Spread them over a large baking tray, mist with a few sprays of olive oil and add black pepper. Roast for 7–10 minutes, tossing halfway, until tender with lightly charred, crisp edges. Watch closely towards the end.
4. Blend the mousse. Drain the carrots very thoroughly and let them steam-dry in the colander for a minute. Return them to the warm pan, add the butter and 40ml cream, then mash or blend until smooth. Add the remaining cream gradually only if needed for a soft, spoonable mousse. Season with black pepper and keep warm.
5. Brown the tempeh. Lift the tempeh from the marinade, allowing the excess to drip back into the dish; reserve all the marinade. Heat the oil in a frying pan over a medium heat. Add the tempeh and fry for about 8 minutes, turning regularly, until golden on both sides.
6. Glaze it. Pour the reserved marinade into the pan. Turn the tempeh through it for 1–2 minutes, letting the liquid bubble and reduce until it forms a glossy coating. Do not walk away—the soy and garlic can catch once the pan becomes dry.
7. Serve. Spoon the warm carrot mousse onto two plates, add the roasted kale and arrange the glazed tempeh on top. Serve immediately while the kale still has its crisp edges.

Allergy note: Tempeh and soy sauce contain soya. Standard soy sauce also usually contains wheat; choose a suitable gluten-free tamari if required and check the tempeh packaging.