Crispy tempeh with sprout slaw and spiced macadamia satay

Tempeh, also known as tempe, is a delicious plant-based protein, traditionally from Indonesia where it is made fermented soy beans. More recently it is being made from various legumes including fava beans and chickpeas. Here is an easy recipe with a hint of spice.

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Crispy tempeh with slaw and macadamia satay


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  • Author: Samantha Gowing

Description

 

Here’s one of our tastiest vegan recipes prepared for a product shoot a while ago. Images by Nelly le Comte recipes by Sam Gowing and lovingly styled by all! Like what we do? Visit our Product Development page here.


Ingredients

Units Scale

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
46 tablespoons coconut oil for frying
Fresh lime to serve


Instructions

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

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Cabbage & sprout slaw with macadamia satay


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  • Author: Samantha Gowing

Ingredients

Units Scale

Cabbage and watercress slaw
1/2 cup sunflower sprouts
1/2 cup shredded white cabbage
2 tablespoons apple cider vinegar
1 tablespoon macadamia oil
6 cherry tomatoes, quartered
1/2 cup small watercress sprigs, picked over
Salt and pepper


Instructions

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

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Spiced macadamia satay


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No reviews

  • Author: Samantha Gowing
  • Total Time: 10 minutes
  • Yield: 500 ml 1x
  • Diet: Vegan

Ingredients

Units Scale

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


Instructions

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

  • Prep Time: 10 minutes

 

First published 1/1/14
GowingsCrispyTempehMacadamiaSatay0814

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