Maple and peanut tempeh skewers

with mango salsa and cumin and coconut rice

  • 25 min
Vegetarian
Vegan
These organic tempeh skewers are a fun alternative to the best known plant-based protein source in this vegan Asian inspired recipe.

Allergens: Sesame, Gluten, Mustard, Nut, Peanut, Soy, Sulphite, Wheat
Recipe 2557

Ingredients

200 g
Tempeh
4
Wooden Skewer(s)
5 g
Cilantro
1
Roma Tomato(es)
1
Mango(es)
1
Mini Cucumber(s)
3/4 cup(s)
Basmati Rice
1/2
Lime(s)
2 tbsp
Peanut Butter
20 ml
Maple Syrup
30 ml
Fried Onions
15 ml
Cumin (pre-mixed)
30 ml
Coconut chips (pre-mixed)
2 tbsp
Vegetable Oil (not included)
1 1/2 cup(s)
Water for Rice (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
763 kcal
Total fat
26 g
Saturated Fat
8 g
Sodium
111 mg
Total Carbohydrate
117 g
Fiber
7 g
Sugar
37 g
Proteins
31 g

Instructions

Recipe 2557, Step 1
1

Setup

In a small pot, bring the water for rice to a boil.

Chop the tomato, the cucumber and the mango. Mix together in a bowl. Cut the lime into wedges. Cut the tempeh in half then thread onto the skewers. Pick the cilantro leaves.

Recipe 2557, Step 2
2

Cook the rice

Add the rice to the boiling water. Cover, lower the heat and cook for around 12 minutes then drain. Add the mix of cumin seeds and coconut flakes to the rice.

Recipe 2557, Step 3
3

Make the sauce

Add 1 to 2 tbsp of water to the peanut butter to make it thinner. Add the maple syrup and mix well.

Recipe 2557, Step 4
4

Cook the skewers

Heat a drizzle of oil over medium-high heat. Add the skewers and cook for 2 minutes on each side until the tempeh is golden-brown. Brush with the sauce then remove from the pan and sprinkle the fried onions over the tempeh.

Recipe 2557, Step 5
5

Plate your dish

Add salt and pepper to the mango salsa. Serve with rice, skewers, cilantro leaves and lime wedges. Bon appétit!