feed me vegan
Recipe: Sandwich with Grilled Tempeh Satay
‘Hey chef, do you also have a baguette, herb butter and some green salad? My daughter is vegetarian,’ is something barbecue chefs Jeroen Hazebroek and Leonard Elenbaas heard all too often. And that while a vege(tari)an barbecue can be so much more—and so much tastier. They prove it in their new book Groen op Kolen.
door Steffi Posthumus
Preparation
- Cut the tempeh into 1.5-centimeter cubes. For the marinade, peel and finely chop the garlic. Mix all the marinade ingredients, stir in the tempeh cubes and leave to marinate for at least 2 hours.
- Meanwhile, for the roedjak, peel the oranges. Cut the segments into 0.5-centimeter cubes. Wash the apple and cucumber. Remove the core from the apple and cut the flesh into 0.5-centimeter cubes. Halve the cucumber lengthwise, scrape out the seeds and cut the flesh into 0.5-centimeter cubes. Mix these ingredients in a bowl.
- Peel and grate the ginger root. Mix it with the orange and lemon juice, ketjap manis, cane sugar and sambal in a saucepan and bring to the boil. Pour the boiling mixture over the fruit mixture and leave to cool.
- Light the charcoal in the barbecue and heat it to 230 °C using the triangle method (this creates a hot section of the grate and a cooler section).
- Meanwhile, thread the marinated tempeh cubes onto 4 satay skewers.
- Place the satay on the grate. Make sure you do not use the hottest part of the grate; tempeh tends to burn if you grill it too hot. Grill the satay for 2 minutes, turn it a quarter turn and grill for another 2 minutes. Repeat until you have grilled all four sides for 2 minutes. The internal temperature should be above 63 °C.
- Cut open the lupine rolls, spoon in some roedjak and place one satay skewer in each roll.
Title: Groen op Kolen
Author: Leonard Elenbaas & Jeroen Hazebroek
Price: €29.99
Publisher: Fontaine
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