It’s National Vegetarian week!! I hope you’ve got on board and have been enjoying lots of vibrant veggie recipes! Unfortunately I’m very poorly at the moment so I’ve not been able to experiment in the kitchen, but I did make this delicious tempeh recipe a couple of weeks ago that I want to share with you in celebration of NVW!
This recipe was inspired by the Green Kitchen Travels cookbook recipe – Tempeh & Papaya Skewers (you can find their website with more recipes here). It was my first time trying tempeh and I absolutely loved it! It’s often compared to tofu as both are made from soya beans; tempeh is the healthier option of the two as its made from the entire bean so its packed full of protein, fibre, antioxidants and more. It also contains healthy bacteria from the fermentation. It has a lovely nutty texture and it makes a nice change from tofu.
This recipe packs flavour! Its sweet, sharp, creamy and nutty; I can just imagine sitting on the floor of a brightly coloured local cafe in Bali munching of this!
225g fresh tempeh (I got mine from Whole Foods Market),
2 1/2 tbsp light soy sauce
1 tbsp pure maple syrup,
1 tsp grated fresh ginger
2 tbsp peanut butter,
60 ml of full fat coconut milk,
juice of 1/2 lime,
1/4 tsp coriander,
1/4 tsp cumin,
1/4 tsp cayenne pepper,
salt and pepper to season.
1/2 400g tin of coconut milk (200g),
150g basmati rice,
juice of 1/2 lemon
sprinkle of salt.
First make the peanut sauce. Add the ingredients to a blender (I used my Nutribullet) and blend until smooth. Add the mixture to a saucepan and cook over a low heat for a couple of minutes until thickened slightly. Tip into a small bowl, leave to cool completely and then chill until ready to serve.
Cut the tempeh into thick slices. Add the other ingredients to a bowl and stir until combined. Add the tempeh to the marinade, turn to coat each piece and leave to marinade in the fridge for 2o minutes.
Thread the tempeh onto soaked skewers (if wooden). Heat some coconut oil in a frying pan or on a griddle. Fry the skewers on each side for around 3-5 minutes or until golden brown. While the tempeh is cooking make the rice.
Add the rice to a saucepan with the coconut milk, 200g water (refill the coconut milk tin to half way) and the juice of half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat.
Serve with the sauce you made earlier, some coriander and sliced spring onions. Enjoy