Vegan Sweet Sour Tempeh Balls
This weeks Friday night takeaway is vegan sweet sour tempeh balls & was inspired by last weeks vegan special egg fried rice, we seem to be on a chinese flavour trip at the moment.
I have to say this recipe surpassed expectations with a delicious crispy batter and deeply savoury tempeh centre these are sure to delight everyone.
Tempeh is one of those super versatile ingredients that every vegan should try, grab some from the freezer department of your local whole food shop.
The sweet and sour sauce is one we have used over the years it's pretty standard but goes really well with Vegan Sweet Sour Tempeh Balls, we served it with vegan egg fried rice, recipe is also listed here and on yummly.
ingredients: Vegan Sweet Sour Tempeh Balls
- Block of Tempeh
- 1 Inch piece ginger
- 1 Clove garlic
- Chili flakes
- Soy sauce
- Sparkling water
- Plain flour
- 100 ml Water
- 50 ml Cider Vinegar
- 50 ml Pineapple Juice
- 1 1/2 tbsp Tomato ketchup
- 2 tbsp Sugar
- 1 1/2 tbsp Corn flour mixed with water
Method: Tempeh Balls
- Cut tempeh into small cubes, steam for 20 mins
- Pulse tempeh in a food processor or crumble by hand
- Grate ginger and garlic into the mix and add chilli flakes, soy sauce to taste
- Form small balls of the tempeh mixture and set aside in the fridge
- In a bowl pour some sparkling water and slowly add flour until you have a batter the consistency of single cream
- Dip tempeh balls into the batter and carefully drop into hot oil fry until golden and crisp
Method: Sweet & Sour Sauce
- Heat water, vinegar and pineapple juice
- Dissolve sugar
- Stir in tomato ketchup
- Mix cornflour with a little bit of water and add to pan
- Bring to boil until sauce has thickened
We are thinking of making a feature of friday night takeaway recipes, this one has been fun and is totally delicious.
Perfect Tabbouleh Salad
Ok I am fairly sure there is no such thing as the Perfect Tabbouleh Salad, everyone has a different take on what makes the Perfect Tabbouleh Salad, this is our goto version of this classic middle eastern side dish.
Some people add spice mix's, I have seen people add tahini or paprika paste, all are valid and I am sure all are delicious, whatever your preference tabbouleh has become a global dish that can be seen at just about every barbecue in the world.
Traditional Tabbouleh has more parsley than any other ingredient we tend to tone it down a little but it is still all about the herbs.
The herbs must be as fresh as you can manage, try farmers markets rather than supermarkets and even better try growing your own, it's so easy and so much cheaper.
Ingredients: Perfect Tabbouleh Salad
- 1Cup of bulgar wheat (use a mug)
- 1 & 1/2 Cups of veg stock (same mug)
- Large bunch flat leaf parsley
- 1/2 bunch mint
- 1 Large tomato
- 2 Spring onions
- 1/3 Cucumber
- Lemon juice
- Olive oil
- In a pan place the bulgar wheat and stock cook on a low heat until most of the stock is absorbed, turn off the heat and cover.
- De-seed tomatoes and cucumber, chop into small dice
- Roughly chop both the spring onions, mint and parsley
- With a fork fluff up the bulgar and transfer to a bowl
- Add all the other ingredients and mix throughly
As i mentioned earlier this Perfect Tabbouleh Salad is great at any barbecue we also serve it with falafels, or as part of a turkish meze style meal with hummus, flat breads, stuffed vine leaves and other salads .
We find this method produces a light and fluffy tabbouleh as opposed to the packet instructions to boil it for goodness knows how long, which results in a rather wet gloop.
Vegan Passion Fruit & Kiwi Pavlova
So for our second foray into the "aquafaba" miracle we thought we should keep it simple and came up with Vegan Passion Fruit & Kiwi Pavlova.
For those that have yet to discover the wonders of aquafaba it is a very exciting open source development in vegan cuisine, the water from a tin of chick peas can be used as egg white! thus making possible such creations as Vegan Passion Fruit & Kiwi Pavlova and so many more.
We are very excited to be involved with vegan food at a time were where things like this are just emerging, think about it bean water as egg replacer, just imagine the possibilities. we will try to do at least one recipe a week using this idea, lets see where it takes us.
Ingredients: Vegan Passion Fruit & Kiwi Pavlova
- 150g Chick Pea Water
- 150g Caster sugar
- 1/4 tsp Cream of Tartar
- 1 tsp Corn flour
- 1 tsp Vinegar
- Soytoo cream
- Kiwi fruit
- Passion fruit
- In a stand mixer whisk the chick pea water with the cream of tartar until it foams and starts to increase in volume, slowly add the sugar, keep whisking until all the sugar is incorporated and you have stiff peaks, add corn flour and vinegar and which for another few seconds.
- Line 2 baking sheets with baking parchment,divide the meringue evenly between the 2 and with a spatula create your Vegan Passion Fruit & Kiwi Pavlova base's.
- Bake in a super low oven for 1 1/2 to 2 hours until dried out.
- Cool on wire racks
- Assemble the pavlova by spreading cream and fruit on one of the meringues place the second one on top and decorate with more cream and fruit
We have noticed that the meringue does start to disintegrate when the cream and fruit are added, but the meringue is stable as long as it is kept dry, so make your meringues and simply assemble just before serving for best results.
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Vegan Special Egg Fried Rice
Friday night is here and what better than a takeaway a number 42 special egg fried rice please! This is our vegan version of the classic special egg fried rice.
Vegan Special Egg Fried Rice is so quick to make, it is quicker to make this then it is to make the trip to the takeaway, it's delicious and because you made it yourself you know there is only the good stuff in there, no msg.
You can use whatever veg you like or whatever is in season, if you like peas put them in, there are no rules when it comes to stir fry's, just dust off the wok and have a go at this one.
Even the non vegans in the house liked it, which is a compliment indeed.
- 5 Hand full's of Rice
- 1 small block of tofu
- 1tsp turmeric
- 1tsp cumin
- 1/2 tsp chilli flakes
- 2 cm piece of root ginger
- 1/2 tsp garlic powder
- 2tbs nutritional yeast flakes
- 1/4 black salt (kala namak)*
- Red pepper
- Courgette/ Zucchini
- Sunflower Oil
- Soy Sauce
- Bring a pan of water to the boil and add the rice cook until slightly under cooked drain into a colander and place on the pan back on the stove to steam for 5 minutes, this is a great way to get lovely fluffy and separate grains. (you can of course just cook the rice your own way, whatever works)
- Leave the rice to cool, prepare the veggies into bite size pieces.
- Prepare the tofu remove it from packaging and drain crumble into something resembling scrambled egg
- Combine tofu with turmeric, garlic powder, cumin, nutritional yeast, black salt, & 2 tbs oil cook in a pan for a few minutes
- In a wok heat 1tbs oil, add the chilli flake and grate the ginger in, stir fry veggies add the rice and fry for another 2 or 3 minutes until hot.
- Remove from heat and fold the tofu mixture through the rice season with soy sauce
*Black salt or Kala Namak is the secret ingredient here pleas try to find some you will be amazed, it does smell bad but use it sparingly and keep it in a sealed container.