Tempeh and beetroot coriander-style (nut-free)

Name: Tempeh and beetroot coriander-style (nut-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g beetroot; 50 g polenta; 30 g raspberries; 1 tbsp olive oil; 3 g coriander; 1 piece egg

A nut-free recipe suitable for baby 12-36 months with allergies. Made with tempeh and beetroot. SAFETY: all ingredients are guaranteed nut-free.

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gtempehAlternative: chia
80 gbeetrootAlternative: cauliflower
50 gpolentaAlternative: rice cake
30 graspberriesAlternative: lychee
1 tbspolive oilAlternative: rapeseed oil
3 gcorianderAlternative: sweet paprika
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tempeh with beetroot)

14 min

CHECK that ALL ingredients bear the Nut-Free label
Cut the tempeh into 2-3 cm pieces suitable for baby
Peel and dice the beetroot into regular 1.5 cm cubes
Cook the polenta in water (5 min) until thickened
Wash the raspberries carefully (cut in half if large)
Wash and finely chop the coriander
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough beetroot skin
Do not give whole raspberries to under 24 months
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden nuts

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: beetroot should be melting-tender
KEEP PACKAGING of sensitive products to prove nut-free
Check LABELS even for 'obvious' products (e.g. tempeh mixes sometimes contain nut traces)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Crumble the cooked tempeh in a large bowl
Add the beetroot mashed into a smooth purée
Fold in the cooked polenta and halved raspberries
Add the binder (egg)
Pour in the olive oil and half of the coriander
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the pieces with oiled hands
Place on a tray

3. Cooking (baked)

17 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the pieces leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when pieces are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh raspberry garnish
Arrange the warm pieces on baby's plate
Add small raspberry pieces around
Show how to pick up the pieces
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup