In
AuthorJanella
Rating0.0
Yields1 Serving
 1 cup brown rice flour
 ½ cup fine polenta
 1 teaspoon sweet paprika
 1 teaspoon cumin seeds
 1 teaspoon coriander, ground
 1 tablespoon curry powder
 1 teaspoon thyme, dried
 1 cup soy, oat or almond milk
 2 tablespoons dijon mustard
 2-4 tablespoons rice bran or olive oil
 1 block tempeh cut into 4, triangular pieces
Chips
 1 small sweet potato
 ½ teaspoon curry powder
 1 teaspoon dried thyme
 ½ teaspoon sea salt
 1 tablespoon olive or rice bran oil
Dressing
 ½ cup lemon juice
 2 cloves garlic, crushed
 1 teaspoon sea salt
1

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.

3

Heat a cast iron pan and heat the oil. Cook the tempeh on both sides until golden. Drain on absorbent paper.

5

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.

7

Meanwhile, whisk together the ingredients for the dressing. Taste and adjust seasoning as you like.

9

To assemble, serve 2 triangles of tempeh on a plate with a pile of chips. Serve the dressing on the side.

Ingredients

 1 cup brown rice flour
 ½ cup fine polenta
 1 teaspoon sweet paprika
 1 teaspoon cumin seeds
 1 teaspoon coriander, ground
 1 tablespoon curry powder
 1 teaspoon thyme, dried
 1 cup soy, oat or almond milk
 2 tablespoons dijon mustard
 2-4 tablespoons rice bran or olive oil
 1 block tempeh cut into 4, triangular pieces
Chips
 1 small sweet potato
 ½ teaspoon curry powder
 1 teaspoon dried thyme
 ½ teaspoon sea salt
 1 tablespoon olive or rice bran oil
Dressing
 ½ cup lemon juice
 2 cloves garlic, crushed
 1 teaspoon sea salt

Directions

1

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.

3

Heat a cast iron pan and heat the oil. Cook the tempeh on both sides until golden. Drain on absorbent paper.

5

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.

7

Meanwhile, whisk together the ingredients for the dressing. Taste and adjust seasoning as you like.

9

To assemble, serve 2 triangles of tempeh on a plate with a pile of chips. Serve the dressing on the side.

Notes

Crusted Tempeh with Sweet Potato Chips and Garlic Dressing
Recent Posts

Leave a Comment

0

Start typing and press Enter to search

JOIN MY MAILING LIST

Signup to receive seasonal health tips, the latest in health news and more...

THANK YOU - YOU'RE SUBSCRIBED