Tempeh and polenta triangles with pomegranate (egg-free)

Name: Tempeh and polenta triangles with pomegranate (egg-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g beetroot; 50 g polenta; 30 g pomegranate; 1 tbsp olive oil; 3 g dill; 1 piece flax seeds + water (1 tbsp + 3 tbsp)

An egg-free recipe suitable for baby 12-36 months with allergies. Made with tempeh and polenta. SAFETY: all ingredients are guaranteed egg-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gtempehAlternative: chia
80 gbeetrootAlternative: pumpkin
50 gpolentaAlternative: tapioca
30 gpomegranateAlternative: date
1 tbspolive oilAlternative: rapeseed oil
3 gdillAlternative: vanilla
1 pieceflax seeds + water (1 tbsp + 3 tbsp)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (pomegranate tempeh triangles)

15 min

CHECK that ALL ingredients bear the Egg-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
Remove pomegranate seeds carefully (discard membranes)
Mix the flax seeds with water and let gel (10 min)
Wash and finely chop the dill
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 leave pomegranate membranes
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden eggs

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 egg-free
Check LABELS even for 'obvious' products (e.g. tempeh mixes sometimes contain eggs)
Take out 30 min before for better incorporation

2. Assembly and shaping

10 min

Crumble the cooked tempeh in a large bowl
Add the beetroot mashed into a smooth purée
Fold in the cooked polenta and pomegranate seeds
Add the binder (flax egg)
Pour in the olive oil and half of the dill
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the triangles 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 triangles leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when triangles are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

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

Baby plateSmall bowl + suction cup