Dill sauce with zucchini and toasted tempeh

Ingredients

For the sauce

• Parsley roots – 5 (approx. 500 g)
• Zucchini – 5 smaller ones (approx. 1 kg; 2.5 for the sauce, 2.5 to finish)
• Cultured coconut yogurt – 10 tbsp (approx. 250 g)
• Rice vinegar – 5 tbsp
• Lemon juice – 3–4 tbsp (to taste)
• Ground fenugreek – 2.5 tsp
• Khmeli suneli spice blend – 2.5 tsp
• Salt – 2.5–3 tsp (to taste)
• Black pepper – to taste
• Fresh dill – a large handful (or 3–4 tsp dried)
• Water or vegetable stock – 1 liter

For the tempeh

• Tempeh, sliced – 500 g
• Soy sauce – 2 tbsp
• Oil for frying – 2 tbsp
• Optional: smoked paprika or black pepper to season

Method

Sauce

1. Dice the parsley root and 2.5 zucchini.
2. In a pot, bring the water or stock to a boil with the salt, khmeli suneli, fenugreek, black pepper and spices.
3. Add the vegetables and cook until tender. Blend into a smooth cream.
4. Add the cultured coconut yogurt, lemon juice, vinegar and freshly chopped dill.
5. Finally, add the remaining 2.5 zucchini cut into small cubes and simmer briefly.

Tempeh

1. Slice the tempeh and marinate it in soy sauce for at least 10 minutes.
2. Fry in a pan with a little oil until golden on both sides. Season as needed.

Serving

Pour 250–300 g of sauce with zucchini pieces into a deep plate. Lay a few pieces of toasted tempeh on top and serve with a slice of sourdough bread. Garnish with fresh dill or lemon zest.

Key ingredients

Zucchini

Light, high in water, gentle on the stomach.

Tempeh

Fermented soy — protein plus probiotic potential, easier to digest than tofu.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Sesame seeds

Calcium, healthy fats and lignans; toasted, they add umami and depth.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Coconut milk

Plant fat for creaminess without dairy; medium-chain fats.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Why it’s good for the body

• Zucchini and root vegetables are easy to digest and rich in fiber.
• Tempeh is a complete plant source of protein and fermented cultures.
• Fenugreek and khmeli suneli traditionally support digestion.
• Dill and lemon juice refresh and support metabolism.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• Good for making ahead — the flavors develop.
• Gluten-free version: serve with gluten-free bread or roasted potatoes.
• The sauce keeps in the fridge for 3–4 days, or it can be frozen.