All posts tagged vegan appetizer

The days are finally getting longer, some of the snow is melting and my mind is on warm weather, sunshine and the beach. I’m a little early I know, but after the winter we’ve had, summer can’t get here quick enough! When I saw this recipe for coconut tempeh in refresh I knew it would hit the spot. My favorite part of this is rolling the tempeh in the coconut, it makes your house smell like a tropical paradise!

This dish reminds me a little of fried fish; the crust is nice and crunchy, with just a hint of a coconut taste and it’s very filling. I ate 2 of these during the cooking process and was hardly hungry by the time I served them!

Ingredients:
Tempeh
2 blocks of tempeh, sliced on the short side into 1 inch strips
2 cups of shredded coconut
1/4 cup of canola oil

Marinade:
2 cups of filtered water
2 bay leaves
1 Tbsp of garlic powder
2 Tbsp sea salt

For the batter:
1 cup of spelt flour
1/2 tsp of sea salt
1/2 tsp baking powder
1/2 tsp of curry powder
1/2 cup plain soymilk (I used almond)
3/4 cup of filtered water
3 Tbsp of sunflower oil

Directions:
Mix the marinade ingredients in a large bowl, add in the cut tempeh and let it sit for at least 2 hours.
Transfer the tempeh into a large bowl and discard the marinade.
Pour the batter over the tempeh making sure each piece is sufficiently covered.
Layout a large cookie sheet and poor the coconut onto it, spreading it out evenly.
Press each piece of tempeh into the coconut covering all sides evenly.
Once all the tempeh is coated, place it on a flat plate, cover it, and let it chill in the refrigerator for about 30 minutes.
Heat the canola oil in a large saucepan over medium heat and cook the tempeh, turning over so each side is a light golden brown.
Drain on paper towels and serve.