feed me vegan
Recipe: roasted tempeh with apple
Indonesian roasted tempeh, accompanied by an apple chutney, and to give it an extra kick, some freshly grated ginger is added too. Delicious as a side dish with your rice table or as a standalone (Christmassy) starter.
door Lauretta Baarends
How to make the tempeh with apple
- Cut the tempeh into cubes.
- Prepare the marinade by mixing all the ingredients well.
- Place the tempeh in a container, pour in the mixture and leave it to marinate in the refrigerator for at least 2 hours.
- For the chutney: peel the apples, remove the cores and cut them into cubes. Peel the ginger root thinly and then grate it, or cut it into very small pieces.
- Place the apple cider vinegar and cane sugar in a pan and heat gently so that the sugar dissolves in the vinegar. Then add the apples, ginger and spices and cook over low heat for approximately 2 hours.
- Stir the chutney regularly and check that it does not become too sticky; otherwise, add a little water.
- Once the chutney has reached a fairly thick consistency, you can turn off the heat. Allow the chutney to cool.
- Then fry the marinated tempeh in a non-stick pan with a splash of sunflower oil. You can add the remaining marinade to the tempeh while it is frying.
- Serve the roasted tempeh with a fresh salad and apple and ginger chutney. Enjoy your meal!
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