A plant-based lemon-butter sauce puts these flavorful stuffed mushrooms over the top. Add more or less truffle oil, depending on its potency—and how much you love truffles. Enjoy as an appetizer or side dish.
Tempeh, a protein-rich, soy-based product originating in Indonesia, is like a healthier tofu. With a hearty and nutty flavor, the tempeh in this recipe is marinated and roasted. Served in a mini tortilla with a zesty hemp-seed pesto, it’s a wonderful starter course. Serve in larger tortillas, and you have a power lunch on the go.