
For the crust mix all the ingredients together in a bowl. Then in a separate bowl, whisk together the milk and mustard. Coat the tempeh with the polenta mixture, then dip into the soy milk. Coat again with the polenta. Pressing it in firmly.
Heat a cast iron pan and heat the oil. Cook the tempeh on both sides until golden. Drain on absorbent paper.
Using a vegetable peeler, make long strips out of the sweet potato, then cut into bite size pieces. Put in a bowl and sprinkle curry powder, thyme, oil and salt. Place on the BBQ and grill until golden.
Meanwhile, whisk together the ingredients for the dressing. Taste and adjust seasoning as you like.
To assemble, serve 2 triangles of tempeh on a plate with a pile of chips. Serve the dressing on the side.
Ingredients
Directions
For the crust mix all the ingredients together in a bowl. Then in a separate bowl, whisk together the milk and mustard. Coat the tempeh with the polenta mixture, then dip into the soy milk. Coat again with the polenta. Pressing it in firmly.
Heat a cast iron pan and heat the oil. Cook the tempeh on both sides until golden. Drain on absorbent paper.
Using a vegetable peeler, make long strips out of the sweet potato, then cut into bite size pieces. Put in a bowl and sprinkle curry powder, thyme, oil and salt. Place on the BBQ and grill until golden.
Meanwhile, whisk together the ingredients for the dressing. Taste and adjust seasoning as you like.
To assemble, serve 2 triangles of tempeh on a plate with a pile of chips. Serve the dressing on the side.