Cilantro Marinated Tempeh - Gaz Oakley

Ingredients

• Big handful of coriander
• 1 tbsp dried Scotch bonnet
• 4 spring onions
• 4 garlic cloves
• 1 preserved lemon, seeds removed
• 3 tbsp pomegranate molasses, alternatively use 2 dates
• 1 tbsp sumac
• 4 tbsp soy sauce
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 tsp sea salt
• 2 blocks tempeh, sliced into fillets
• 6 tbsp cornflour
• 4 cups cannellini beans, or white bean of your choice, cooked/from a can
• 1 large onion, finely chopped
• 3 tbsp olive oil
• 1 cup (15g) dried porcini mushrooms
• 1 cup (250ml) white wine
• 1 tsp sea salt