Crispy tempeh with cabbage & sprout slaw with macadamia satay

On Sunday 9th November Melbourne celebrates World Vegan Day with a fun-filled day at the Showgrounds featuring cooking demos, speed dating (love that bit!), over 80 stalls and so much more.

Here’s one of our tasty vegan recipes to get you in the mood. Images by Nelly le Comte, recipes by FHW and lovingly styled by all! Like what we do? Visit our Product Development page here and download our Food Styling Brochure here.

GowingsCrispyTempehMacadamiaSatay0814-web

Crispy tempeh with cabbage, watercress slaw and macadamia satay 

For the tempeh
300 gram packet organic chickpea or fava bean & wakame tempeh avail here
100 grams organic coconut or chickpea flour
1⁄4 teaspoon paprika
1⁄4 teaspoon turmeric powder
1⁄4 teaspoon cayenne pepper
Pinch salt
4-6 tablespoons coconut oil for frying
Fresh lime to serve

1. Cut tempeh into thick batons
2. Combine flour, paprika, turmeric, cayenne pepper and salt in a large mixing bowl
3. Toss tempeh through seasoned flour, rubbing the mix well into the tempeh
4. In a large heavy based saucepan or electric wok heat oil over a high heat
5. Add tempeh a few pieces at a time so as not to cool the oil as this will increase the cooking time
6. Fry each piece until lightly golden – about 10-12 minutes
7. Drain well on paper towels
8. Divide tempeh on two serving plates, garnish with fresh lime
9. Serve with slaw and macadamia sauce

Cabbage and watercress slaw
1⁄2 cup sunflower sprouts
1⁄2 cup shredded white cabbage
2 tablespoons apple cider vinegar
1 tablespoon Brookfarm lime and chilli infused macadamia oil avail here
6 cherry tomatoes, quartered
1⁄2 cup small watercress sprigs, picked over
Salt and pepper

1. In a large bowl, toss sprouts, cabbage, oil and vinegar together
2. Season slaw with salt and pepper
3. Fold tomatoes and watercress gently into slaw

Spiced macadamia satay
1⁄4 cup coconut oil
1⁄2 cup macadamia nuts
1⁄2 teaspoon minced ginger
1⁄2 teaspoon minced garlic
1 small red chili, seeded
1 dessertspoon maple syrup
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1 dessertspoon tamari
1 tablespoon apple cider vinegar
1 lime, juice only
Pinch cayenne pepper
Yields about 500 ml

1. Place all ingredients in a food processor and blend until smooth

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