how to make

Crispy Tempeh

by

dairyfree
glutenfree
vegan
lowcalorie
lowfat
lowcarbs

STEP 1

To remove excess water, pat dry the tempeh with a kitchen towel. Then, slice it into strips or nuggets.

STEP 2

Ground the chia, sesame, sunflower, and pumpkin seeds in a blender or pestle and mortar. Then, mix them with almond meal, cornmeal, nutritional yeast, ginger, garlic, and salt.

STEP 3

Prepare the 'flaxegg' wash by mixing flaxseeds with water and allow to thicken in the fridge for 10 minutes. Then, dip the tempeh first in a bowl with starch, then in the flaxegg, and finally in the seeded coating.

STEP 4

Brush the tempeh nuggets with oil and bake 200°C for 25 minutes until crispy and golden. Once ready, dip them in the sauce prepared with sriracha, soy sauce, and maple. Enjoy!

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