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RECIPE: Peanut-tempeh stack with jalapeño pea purée

Immune Health • Nutrition • Recipe

Boost vitality and nourish your gut with this vibrant recipe created by Gut health specialist Eve Kalinik made to support your immune system.


This vibrant recipe is a brilliant way to increase our overall plant intake and this dish alone features 11 different types of plants as well as an array of polyphenol-rich spices to bring vitality and nourishment to our gut.

Increasing our diversity of plants is super important to help us to cultivate our gut microbiome and to support the gut-immune connection so we can enhance our natural armour. And if you haven’t tried tempeh before you are in for a treat as the dense almost nutty flavour makes for a really ‘meaty’ meat-free substitute!


Makes 4 


Peanut-tempeh burger 

200g tempeh

3 tablespoons crunchy peanut butter 

3 tablespoons gram flour 

1 tablespoon ground flaxseed

1 tablespoon melted coconut oil

1/2 teaspoon chilli powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon soy sauce or tamari

Juice of two limes

Jalapeno pea puree

2 tablespoons coconut oil

1 fresh jalapeño (seeds removed) and sliced

300g frozen peas

10g chives (roughly chopped)

2 tablespoons sweet white miso paste

75ml water

1 large sweet potato

1 large aubergine 

1 avocado

Olive oil

Sesame oil and seeds plus extra chopped chives to garnish



Preheat the oven to 200C.Start first with the tempeh patties. Roughly crumble the tempeh and add to the food processor. Add the remaining ingredients and pulse until it is well mixed. It will still look a little crumbled but when you remove it from the processor it will combine just fine. Moreover, avoid over-processing as you want it to still have some texture.


Transfer to a board and shape into 4 patties that are around 1.5 cm thick. Place in the fridge while you make the rest of the dish and wash the food processor bowl you have just been using as you will need it later for the pea puree.


Peel the sweet potato and cut it into 8 horizontal circular slices of around 1cm thick. Similarly, slice the aubergine into 8 circular slices of the same thickness. Drizzle with olive oil.

Line two baking trays with parchment paper. Add the sweet potatoes to one and place into the oven. Bake for 10mins. On the other baking tray place the aubergine slices and tempeh patties.


After 10 mins turn the sweet potato slices and place them back into the oven as well as the other baking tray with the aubergine and tempeh patties and bake for a further 30 mins. 

Whilst these are cooking make the pea puree. Add 2 tablespoons of coconut oil to a large frying pan and heat the oil to a medium temperature. Add the jalapeño slices and cook for a minute. Then add the frozen peas and cook for a further 3 minutes.


Take off the heat and stir through the chives. Add this mixture to the food processor along with the miso paste and gradually add 2-3 tablespoons of water. Process until smooth. Transfer to a bowl. 


Peel the avocado and remove the stone and cut vertically into moons around 1cm thick.

To plate start with a few spoonfuls of the pea puree and spread into a circle.

Then layer up the stacks starting with a sweet potato slice, then aubergine, next the tempeh patty, then avocado slices, another layer of sweet potato and finally another aubergine slice.


Drizzle with sesame oil and sprinkle with sesame seeds and chopped chives. 


Eve Kalinik, Gut Health Specialist

Nutritional Therapist, Author and Podcaster, Eve Kalinik believes that having a healthy gut is fundamental to our overall well-being. She is a registered member of (BANT)(CNHC) and accredited by (IFM).