A simple recipe for people who, like I, have simple tastes.
Thanks to Mummy and Little Sister for teaching me how to make a vegan breadcrumb coating (I didn’t know!). Unfortunately, now I am breading everything.
Preparation time: up to 1hr depending
Cooking time: 5 minutes if deep frying
2 slices of bread of your choice OR pre-made breadcrumbs
1/2 pack (approx 100g) of tempeh
1/4 – 1/2 cup flour of your choice
~1/4 cup vegan milk of your choice
seasonings of your choice
If not using pre-made, make the breadcrumbs: break the bread into smaller pieces, and blitz in chopper until you get fine crumbs. Bake on a dry tray at gas 2 (150C, 300F), turning halfway through, for about half an hour, until they are dry and crisp, and slightly brown. Leave to cool.
Meanwhile, steam the tempeh. This is an optional step, but I’ve heard that tempeh can be bitter if not steamed before-hand, so I always do this step.
I leave them in the steamer for about 15 minutes.
Allow to cool, while you assemble the ingredients.
I like to break the tempeh into cubes, but you could also keep them long, like veggie fingers. Whichever shape you use, take your first piece, and coat it in the flour.
Then coat in a layer of milk. It’s best to use separate hands for the dry and wet parts otherwise your hands will end up a sticky mess. I always ignore this rule 😦
You can repeat this step of coating in flour and milk one more time (or two!). I always do.
Then coat well in breadcrumbs. I sometimes mix thyme in with the breadcrumbs for a bit more flavour.
And continue until they are all breadcrumbed.
Leave to set in the fridge for about 30 minutes, otherwise the crumb coating may come off when frying.
After they’ve set, you can either deep fry or shallow fry, either is fine. When they are cooked, the crumbs will go brown and the tempeh bites should float. You can probably oven bake them too, but they crumbs will not go brown.
And that’s it! Simple, but so so addictive!