Recipe

Autumn πŸ‚ TEMPHtations Vegan 🌱 Creation 5:

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Autumn πŸ‚ TEMPHtations Vegan 🌱 Creation 5:

A luxuriously rich tempeh curry in a sticky date sauce spiced with anise, black pepper and cinnamon.

Serves 3-4

Ingredients:
300g of crumbled @plantpowerfoods tempeh

Marinade ingredients:
5 tablespoon full of @d8_made D8 original date paste
1 star anise
2 sticks of cinnamon
4 pods of cardamom
3 shallots
4 cloves of garlic
1 thumb of ginger
2 dried dried Kashmiri chillies
1 stick of lemon grass
zest of 1 lemon
sea salt
1 teaspoon of turmeric
10 black peppercorns
A few mint leaves
juice of 2 lemons
1/4 cup water

Turmeric vermicelli rice noodles:
3 portions of dried vermicelli rice noodles
Β½ teaspoon of turmeric
Juice of Β½ a lemon
2 cups of boiling water

Garnish:
Sesame seeds
some chopped dill and fresh red chilli

Method:
Prepare the marinade by blending all the herbs and spices in a blender with a little water. Then cover the tempeh in marinade for 10 mins. Add oil to non-stick pan and fry the mixture for 10-15 mins on medium heat till all water is absorbed and the oil is visible. Be careful not to burn it. Add a squeeze of lime before taking it off heat to deglaze the pan. Check seasoning. The liquid in pan would have been reduced and it should have a sticky caramel consistency.

For the turmeric vermicelli noodles: Add Β½ teaspoon of turmeric and juice of Β½ lemon to hot water in a bowl, then soak the noodles in it as per packet instructions. Drain and add a few drops of oil to make sure the noodles don’t stick to each other

To serve: make a circle of the tempeh curry and garnish with sesame seeds and chillies, and arrange the noodles all around it.

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