Today’s recipe comes from vegan foodie, travel addict and one of the Brook’s biggest fans, Georgie @birchbowl. Join us as we’re transported transported to Indonesia through our taste-buds with this quick and simple vegan appetiser, served with an ever-so moreish satay sauce…
Georgie: Ever since I explored Asia and Indonesia and sampled it’s punchy, tangy, fresh and exotic flavours, I can confess that I am now obsessed with Asian food and it’s often my go-to cuisine when whipping up a speedy meal or choosing where to eat for dinner. It was a 4 month trip to Asia that first ignited my flair for cooking at 18, as having eaten like a queen for all that time, I was determined to continue enjoying the meals I’d had when I got home.
The first experience I had with tempeh was at a night market on the Gili Islands in Indonesia and I was instantly blown away, partially from the spicy glaze, but also by it’s nutty, dense and satisfying texture. Not only is it a delicious, cruelty free substitute for meat it also contains more protein than tofu and has a high manganese content, helping to support healthy bones and brain function.
Yes, I’ll admit I am that person who collects Japanese condiments, Thai pastes, Vietnamese stock and beyond in my cupboards, but fear not this recipe doesn’t call for anything overly exotic! Drawing from asian staples that can be found in most supermarkets, this tempeh dish is an ideal appetizer and it’s creamy-peanutty sauce will have you wanting more and more. However if there is any left…. why not cut up the skewers and add to a noodle stir-fry with the yummy sauced poured on top.
Serves: 4 as an appetizer
Time: 30 mins
1 block of tempeh
1 Tbsp peanut butter
2 tsp coconut sugar (or another sweetener)
1 tsp garlic powder
3 Tbsp sesame seeds
2 Tbsp peanut butter
100ml coconut milk
1 tsp chili flakes
2 tsp soy sauce/ tamari
Juice of 1/2 lime, plus extra wedges to serve
pinch of coconut sugar
Preheat the oven to 200C and begin by marinading the tempeh.
Slice the tempeh block into thin strips and lay out on a flat surface lined with greaseproof paper.
Add all the marinade ingredients in a medium sized bowl and mix until it is smooth and combined.
Coat the tempeh strips in the marinade by dipping them in the bowl one by one.
Then one by one, roll half of the tempeh strip along the sesame seeds to coat that end.
Once all the tempeh strips are ready. Place on a baking tray and put them in the oven for 20 minutes.
Turn the tempeh strips over after the first 10 minutes and then leave for the full time or until crisp and golden.
Meanwhile, it’s time to make that deliciously creamy sauce.
Add all the ingredients into a small bowl and whisk vigorously with a fork until smooth.
Once the tempeh is done, remove from the oven and allow to cool before inserting the skewers.
Serve on a platter with the sauce and extra lime wedges. Time to grab a satay skewer and DIG IN