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 1/2 tablespoons reduced-sodium soy sauce
- One 8-ounce package tempeh, any variety,
cut into 1/2-inch-thick strips crosswise
- 1 teaspoon chili powder or jerk seasoning blend, or to taste
- 1/4 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.