Today's video will guide you through cooking Sunseed Tempeh Sushi. This tasty vegan sushi roll is a unique yet simple and flavourful dish. It is also gluten-free and soy-free.
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Tempeh, 1 package
Garlic, 1-2 cloves
Fresh basil (handful)
Salt to taste
Add garlic to food processor and mince. Break your tempeh block into a few pieces and add to processor. Add spices / salt and pulse into a crumble. Saute in pan to lightly brown. Add tomato sauce and serve hot over pasta!
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Greeting every one - this is the first live cooking show ihave done on youtube in a long time.
▐RECIPE▐
====Vegan Tempeh Tacos- GLUTEN FREE====
►INGREDIENTS:
1 8oz block of your favorite tempeh
garlic powder
your favorite taco seasoning
salt to taste
water or veggie stock
lettuce
onions of your choice (preferably red opnion)
Soy sauce or Tamari (gluten-free)
Avacado
lime
corn tortillas
======Some notes======
♪make sure you adjust the salt content to be low in the beginning so when you add the soy sauce the "meat" the Tempeh will not be as salty
♫Also make sure you adjust your taco seasoning to your spice level in SMALL increments- you dont want to over power the "meat" aka tempeh
Enjoy
♥ LishaJoya
INDONESIAN SPICY TEMPEH
(Sambal Goreng Tempeh)
This is a delicious tempeh dish from Indonesia that blends cubes of tempeh in a delightful spicy sauce. It is not too chilli hot – just super flavoursome...
🎶 Tap for Indonesian Music ! 🎶
...
The sauce is sautéed to bring out the flavours of the ingredients which include;
- chilli,
- tamarind
- garlic
- shallots
- kaffir lime leaves
- coconut palm sugar
- sweet soy sauce
...
This is a healthy dish - it is whole food plant-based, gluten free, has no added oil and is full of plant based protein.
Do try making this dish – you won’t regret it !
...
INGREDIENTS (4 servings)
One packet of tempeh (225 g)
▪️4 large red chillies, de-seeded and chopped
▪️6 shallots, chopped
▪️5 cloves of garlic, halved
▪️5 kaffir lime leaves, torn
▪️1 tbsp tamarind paste
▪️A pinch of salt
▪️1 tsp of palm sugar
▪️1 tbsp of sweet soy sauce (kecap manis or similar)
▪️Water .
...
METHOD
Cut the tempeh into small cubes.
Dry fry the Tempeh in a non-stick frypan. Alternatively - bake in the oven for 20-25 minutes at 180 C (350 f) until brown.
Mix the tamarind paste with 2 tbsp of boiling water and put it aside.
Add the chillis, shallots and garlic into a food processor with a splash of water. Blend into a paste.
Fry the paste in a frying pan. Add the tamarind, palm sugar, lime leaves salt and sweet soy sauce. Simmer for 5 minutes until it thickens.
Add the tempeh and keep simmered g for another 10 minutes.
The sauce will dry out and coat the Tempeh.
Serve with rice.
Enjoy !
...
NUTRITION (one serving)
Calories: 173
Fat: 6.5 g
Carbs: 19.3 g
Protein: 12.2 g
RECIPE
4 Tbsp. gluten-free soy sauce
2 Tbsp. rice vinegar
2 Tbsp. water
1 Tbsp. organic brown sugar
1/2 Tbsp. corn starch
1/2 tsp. sesame oil
1 Tbsp. vegetable oil (or other high-heat oil)
1 (8oz.) pkg. gluten-free tempeh, cubed
1 orange bell pepper, chopped
2 cloves garlic, minced
1/2 Tbsp. fresh ginger, peeled and minced
2 green onions, chopped
1/2 cup cashews
Sesame seeds
Cooked rice
To a bowl, add soy sauce, rice vinegar, water, brown sugar, corn starch, and sesame oil. Whisk well and set to the side. To a wok over medium heat, add vegetable oil, and tempeh. Cook until the tempeh starts to brown, about 8 minutes. Add orange pepper, garlic, and ginger-- continue to cook about 3 more minutes. Add sauce, green onions, and cashews. Stir until the sauce starts to thicken-- a couple minutes. Serve over rice, topped with sesame seeds. Makes about 3 servings.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
