What I eat everyday as a keto vegan - crispy tempeh wraps
These are the foods I eat on a regular bases as a keto vegan.
The best homemade chilli paste:
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More keto vegan recipes:
Delicious Tempeh Satay | Vegan Fitness Recipe
Vegan high protein recipe.
Tempeh is one of my favorite vegen protein sources.
It tastes delicious and the texture is quite cheewy.
Tempeh absorbs flavour very well which is why I suggest marinating it for a few hours for these tempeh satay skewers.
If you cannot find tempeh, you can also use regular firm Tofu instead.
Want to learn more about vegan cooking? Join our 4-Week Free Vegan Online Cooking Course:
Macros per serving (1 in total):
Kcal: 1221
Protein: 60g
Carbs: 27g
Fat: 95g
Ingredients:
100g / 7oz Tempeh, cut into bite-sized cubes
1 big onion, cut into bite-sized cubes
8-12 Tomato
1-2 Bell Peppers, cut into bite-sized cubes
Wooden Skewer Sticks
Dipping Sauce & Marinade:
6 tbsp Soy Sauce
2 tbsp Coconut Sugar
2 tbsp Sesame Oil
1 lime, squeezed
2 tsp Peanut Butter
5 tbsp coconut milk
1 tsp turmeric
1 tsp Pinch of pepper
2 garlic cloves, chopped finely
1-2 chillies, finely chopped
Sauce Toppings:
Peanuts, crushed
Cilantro
Directions:
1. Combine all sauce ingredients in a bowl, but only add 3 tbsp of coconut milk.
2. Set aside half of the sauce to a big mixing bowl and add the remaining 2 tbsp coconut milk.
3. Add the tempeh, onion, tomatoes, bell peppers to the bowl. Stir well and let marinate for at least 2 hours
4. Put the ingredients on the wooden sticks and bring a pan to medium-high heat.
5. Add 1 tbsp of coconut oil and add the skewers to the pan.
6. 5-10 minutes later, or when slightly brown, flip the skewers.
7. Serve on top of fresh salad with some sliced cucumber & carrots
8. Top the dipping sauce with some fresh cilantro and crushed peanuts
Serve with:
Salad
Cucumber, long slices
Carrot Slices
Suggested Toppings:
Sesame Seeds
Cilantro
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Simple Tempeh Panfry
Our tempeh can be eaten as a light snack - simply slice, season, and panfry it in some oil. Pair it with your favourite dip!
Crispy fried tempeh | Similar to the ones sold at the night market.
Hey all
Today I want to share a crispy fried tempeh recipe.
Similar to the ones sold at the night market. For this recipe, you need simple items only. the recipe is in my video, watch to the end and try to make this recipe in your home with your family members and enjoy it
Thank you for watching and please subscribe my channel
tata bye !!!
This is our Spiced Tempe Chips recipe!
I LOVE TEMPE! Tempe chips are a great accompaniment to getting delicious sauces in your mouth. For those unfamiliar with traditional Indonesian food, tempe is a fermented soybean product. A popular meat substitute for its high amounts of protein, tempe is considered a superfood as it contains prebiotics and a wide array of vitamins and minerals, and comes with many health benefits.
Tempe has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sautéed, or baked. Recipes often recommend marinating it to add more flavor.
Much like other meatless sources of protein, such as tofu and seitan, tempe is a popular choice among vegans and vegetarians because it’s packed with nutrients.
So yes, turning this into a snack is a GREAT idea!
SPICED TEMPE CHIPS, you can learn to add whatever flavours you like but this is a good foundation!
INGREDIENTS
250g Tempe (I love using @vandatempe for those of you in Malaysia)
1 teaspoon onion/garlic powder
1 teaspoon paprika
1 teaspoon oregano
¾ teaspoon sea salt
2 tbsp extra virgin olive oil (add more if you feel the marinade hasn’t coated all the tempe enough)
INSTRUCTIONS
1. Thinly slice the tempe block. Try to make your slices as even as possible.
2. Place tempeh slices in a mixing bowl, add oil and all of the seasoning ingredients. Rub the marinade to make sure it is coating all of the tempe slices.
3. Air fried: Add seasoned tempe to the air fryer and cook to 200c for 10-14 minutes, or until golden brown and crispy. I would check this at about 10 minutes, cooking time will depend on thickness and size of tempe.
4. Baked: Preheat the oven to 200c. Place tempe slices on a baking tray with parchment paper. Bake for 10 minutes. Flip and bake for another 7-10 minutes or until the tempe is golden brown and crispy. Again, keep an eye on this.
5. Enjoy with your favorite dipping sauce, we love different sambals, hummus, onion dip… the possibilities are endless! ENJOY!
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Baked Tempeh Falafels with High Protein Garlic Dip #shorts #vegan #dips
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Baked Tempeh Falafels with High Protein Garlic Dip????
Recipe makes 22 falafels
Macros per falafel: 79 cals - 4g fat - 4g carbs - 5g protein
Sauce makes 5 big servings
Macros per serving of sauce: 80 cals - 6g fat - 1g carb - 6g protein
Ingredients:
2 bricks plain tempeh, chopped into chunks
1 cup canned chickpeas, drained and rinsed
1 cup packed fresh herbs, I used cilantro and parsley, rough chopped
4 cloves garlic
½ red onion, rough chopped
1 ½ tbsp cumin
½ tsp cayenne
¼ cup lemon juice
¼ cup olive oil
1 tbsp baking powder
2 tsp black pepper
1 tsp salt
½ cup chickpea flour
Recipe:
Preheat oven to 425 F and line a baking tray with parchment paper
Add everything, excluding chickpea flour, to a food processor or high speed blender and blend until smooth, stopping to scrape down the sides when needed
Once smooth remove from processor and add to a mixing bowl
Fold in chickpea flour with a spatula until just incorporated
Using your hands or an ice cream scoop, form 22 falafels
Bake at 425 F for 18-20 minutes or until browned
Sauce - Blend below ingredients until super smooth:
½ brick tofu
⅔ cup almond milk
2 tbsp tahini
3 tbsp lemon juice
2-3 cloves garlic
½ tsp cumin
½ tsp salt
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