If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Photos by Hannah Kaminsky.
- 1 tablespoons olive oil
- 1 ½ tablespoons reduced-sodium soy sauce
- One 8-ounce package tempeh, any variety,
cut into ½-inch-thick strips crosswise
- 1 teaspoon chili powder or jerk seasoning blend, or to taste
- ¼ cup vegan mayonnaise or cashew cream
- 2 tablespoons plain unsweetened nondairy milk
- 1 tablespoon prepared horseradish, more or less to taste
- 2 to 3 teaspoons lemon or lime juice, to taste
- 2 tablespoons minced fresh dill, plus more for garnish
Heat the oil and soy sauce in a wide skillet. Add the tempeh, stirring quickly to coat. Sprinkle the seasoning blend in evenly and stir to combine with the tempeh.
Sauté the tempeh over medium-high heat, stirring gently and frequently, until golden and crisp, on most sides.
Meanwhile, combine the mayonnaise, nondairy milk, horseradish, and lemon juice in a small serving bowl and whisk together until smooth. Stir in the dill.
Once the fries are done, remove them from the skillet and arrange on a platter, with the mayonnaise in a small bowl. Garnish with sprigs of dill, if you'd like. Serve at once.
- Here are more tempeh recipes.
- Here are more tasty vegan appetizers.
- For more healthy snacks, visit Snacks and Dips.
Doesn't say how to cut the tempeh. Into strips about the size of potato french fries??
Doesn't say how to cut the tempeh. Into strips about the size of potato french fries?? OR some other way?? In cubes?? Or fry the whole tempeh piece, and then cut it up??
Thanks for the catch, LInda. I just corrected this, and found a couple of other things that needed amending. I haven't made this for a while, and really like it. Perhaps next time I make it, I'll photograph it as well and post the shot.
Hope you enjoy this!
Do you think I could use dried dill weed (from a jar) in lieu of fresh?
Sure! It won't be quite as good, but go for it if that's what you've got on hand. Or you can sub another fresh herb like parsley, very finely chopped.
Do you steam or cook the tempeh first? I generally steam tempeh first when I use it in recipes to reduce the bitterness, or is frying it enough to take care of that?
Cheri, if you prefer steaming it first, go ahead and do so. I generally find that it's not necessary ... or else perhaps I'm just lazy!
TEE TEE says
WOW I USED THAT CASHEW CREAM ON MY HOMEMADE VEGGIE BURGER WITH VEGAN CHEESE. IT SO MOUTH WATERING YOU COULD SLAP YOUR MAMA AND PUNCH DADDY TOO. (I DON'T MEAN IT FOR REAL JUST A FIGURE OF SPEECH TO SHOW GOOD IT IS. ONLY IF IT IS DONE RIGHT).