by
Health
Time
45mCost
202 kcal
For a twist of the same old breadcrumb coating, we have breaded this crispy tempeh with a mix of seeds, almond meal, and nutritional yeast. The result are crunchy nuggets that burst with flavour and nutrients. Loaded with proteins, fibres, and healthy fats, they are the ultimate snack if you're looking for something tasty yet healthy to nibble on.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
6
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| Sriracha Sauce | 2 tbsp |
|---|---|
| Soy Sauce | 1 tbsp |
| Maple Syrup | 0.5 tbsp |
| Flax Seeds | 2 tbsp |
|---|---|
| Water | 110 mL |
| Chia Seeds | 1.5 tsp |
| Sesame Seeds | 1.5 tsp |
| Sunflower Seeds | 1.5 tsp |
| Pumpkin Seeds | 1.5 tsp |
| Almond Flour | 30 g |
| Cornmeal | 30 g |
| Nutritional Yeast | 1 tbsp |
| Ginger Powder | 0.5 tsp |
| Garlic Powder | 1 tsp |
| Salt | to taste |
| Potato Starch | 30 g |
| Tempeh | 280 g |
|---|---|
| Extra Virgin Olive Oil | 1 tsp |
To remove excess water, pat dry the tempeh with a kitchen towel. Then, slice it into strips or nuggets.
| Sriracha Sauce | 2 tbsp |
|---|---|
| Soy Sauce | 1 tbsp |
| Maple Syrup | 0.5 tbsp |
| Flax Seeds | 2 tbsp |
|---|---|
| Water | 110 mL |
| Chia Seeds | 1.5 tsp |
| Sesame Seeds | 1.5 tsp |
| Sunflower Seeds | 1.5 tsp |
| Pumpkin Seeds | 1.5 tsp |
| Almond Flour | 30 g |
| Cornmeal | 30 g |
| Nutritional Yeast | 1 tbsp |
| Ginger Powder | 0.5 tsp |
| Garlic Powder | 1 tsp |
| Salt | to taste |
| Potato Starch | 30 g |
| Tempeh | 280 g |
|---|---|
| Extra Virgin Olive Oil | 1 tsp |
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.
| Sriracha Sauce | 2 tbsp |
|---|---|
| Soy Sauce | 1 tbsp |
| Maple Syrup | 0.5 tbsp |
| Flax Seeds | 2 tbsp |
|---|---|
| Water | 110 mL |
| Chia Seeds | 1.5 tsp |
| Sesame Seeds | 1.5 tsp |
| Sunflower Seeds | 1.5 tsp |
| Pumpkin Seeds | 1.5 tsp |
| Almond Flour | 30 g |
| Cornmeal | 30 g |
| Nutritional Yeast | 1 tbsp |
| Ginger Powder | 0.5 tsp |
| Garlic Powder | 1 tsp |
| Salt | to taste |
| Potato Starch | 30 g |
| Tempeh | 280 g |
|---|---|
| Extra Virgin Olive Oil | 1 tsp |
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.
| Sriracha Sauce | 2 tbsp |
|---|---|
| Soy Sauce | 1 tbsp |
| Maple Syrup | 0.5 tbsp |
| Flax Seeds | 2 tbsp |
|---|---|
| Water | 110 mL |
| Chia Seeds | 1.5 tsp |
| Sesame Seeds | 1.5 tsp |
| Sunflower Seeds | 1.5 tsp |
| Pumpkin Seeds | 1.5 tsp |
| Almond Flour | 30 g |
| Cornmeal | 30 g |
| Nutritional Yeast | 1 tbsp |
| Ginger Powder | 0.5 tsp |
| Garlic Powder | 1 tsp |
| Salt | to taste |
| Potato Starch | 30 g |
| Tempeh | 280 g |
|---|---|
| Extra Virgin Olive Oil | 1 tsp |
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!
| Sriracha Sauce | 2 tbsp |
|---|---|
| Soy Sauce | 1 tbsp |
| Maple Syrup | 0.5 tbsp |
| Flax Seeds | 2 tbsp |
|---|---|
| Water | 110 mL |
| Chia Seeds | 1.5 tsp |
| Sesame Seeds | 1.5 tsp |
| Sunflower Seeds | 1.5 tsp |
| Pumpkin Seeds | 1.5 tsp |
| Almond Flour | 30 g |
| Cornmeal | 30 g |
| Nutritional Yeast | 1 tbsp |
| Ginger Powder | 0.5 tsp |
| Garlic Powder | 1 tsp |
| Salt | to taste |
| Potato Starch | 30 g |
| Tempeh | 280 g |
|---|---|
| Extra Virgin Olive Oil | 1 tsp |