Coated Soy Bites
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the tempeh
- ¼ cup flour
- 1 Tbsp Corn starch
- ½ tsp Onion powder
- ½ tsp salt
- 1 pinch cayenne pepper
- ¼ tsp baking soda
- ¼ cup Sparkling water
- 1 cup chopped Peanuts
- 8 ozs Tempeh (cubed)
- vegetable oil (for frying)
- For the beetroot remoulade
- 1 unwaxed lemon (finely grated zest and juice)
- 5 Tbsps vegan Mayonnaise
- water
- ¼ Celeriac (peeled and grated)
- 1 clove garlic cloves (crushed)
- 2 tsps Dijon mustard
- 1 tsp vegan horseradish cream
- salt
- peppers
- 2 small Beets (peeled and grated)
- To garnish
- salad
Preparation steps
1.
Mix together half the flour, the cornflour, onion powder, salt, cayenne, and bicarbonate of soda. Place the remaining flour in a shallow bowl.
2.
Whisk in the water until smooth, then stir in half the peanuts.
3.
Heat enough oil in a frying pan for a depth of 5cm|2".
4.
Dip each tempeh cube first in the flour, to coat, then in the batter, then in the remaining peanuts.
5.
Carefully drop the battered cubes into the hot oil and fry until golden-brown, about 2-3 minutes. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve immediately.
6.
For the beetroot remoulade: mix the lemon zest and most of the juice with the mayonnaise.
7.
Add the remaining lemon juice to a bowl of cold water and put the celeriac in the water so that it doesn’t discolour.
8.
Add the garlic, mustard and horseradish cream to the mayonnaise and season to taste with salt and pepper.
9.
Drain the celeriac and stir into the mayonnaise mixture with the grated beetroot.
10.
Serve with the tempeh and garnish with salad leaves.
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