2nd September 2018

Meatless Monday? Try this exotic Asian-style Lemongrass Tempeh in your Vegan Banh Mi or Tacos

Meatless Monday? Try this exotic Asian-style Lemongrass Tempeh in your Vegan Banh Mi or Tacos
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As I was late with the Lunch idea post which now has passed the Sunday mealprep time for many of you, I’m making it up with a second tempeh recipe – just in time for a #MeatlessMonday.

If you’re looking for a meat-substitute that is fresh, herby, and exotic, why not make this tonight for your vegetarian Banh Mi or meatless Tacos.

Let’s get cooking!!!

Tempeh fresh summer rolls
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Asian-style Spicy Lemongrass Tempeh for Vegan Banh Mi or Tacos
Prep Time
15 mins
Cook Time
25 mins
Marinating time
20 mins
Total Time
40 mins
 
Being an Asian, I love spicing things up with our signature fresh herbs such as lemongrass, coriander, mint, chili, and from time to time some dash of fish sauce. These are widely and cheaply available in most (super-)markets these days. As for my lunch boxes, this Asian-style baked tempeh is one of my best go-to’s. It also makes a perfect dinner dish in a lighter version of Vietnamese Banh Mi or Tacos.
Course: Main Course
Keyword: asian-style, banhmi, meatless, plantbased, taco, tempeh, tempeh, meatless lunch, plant-based protein, vegan, soybean, vietnamese
Calories: 121 kcal
Author: H.P.
Ingredients
  • 400 gr tempeh half a block, cut into size and shape that you desire but not thicker than 1cm
  • 2 stalks of lemon grass chopped
  • ½ red onion OR 1 medium shallot diced
  • 3 cloves of garlic minced
  • 1 thumb ~10gr of fresh ginger, cut into small pieces
  • 1 red thai chili if you’re pairing this in an Asian dish OR 20gr jarred jalapeno (~ 1 fresh one) for Mexican-inspired dishes like Tacos
  • 1 lime juiced
  • A bunch of fresh coriander
  • 1 tbsp fish sauce OR 1tbsp soy-sauce OR 2 tbsp coconut aminos
  • 1-2 tbsp water to thin out the marinade if needed
Instructions
  1. (Optional) Steam the tempeh for 10-mins to neutralise the taste – This tip also I’ve shared in the latest post. Trust me, if you don’t like tempeh, try this step and let me know if it changes your mind 😉
  2. Place all other ingredients into a blender or nutribullet
  3. Pulse 2 rounds of 10 seconds until we reach a smooth marinade
  4. Coat tempeh strips with this marinate. Let them rest in the fridge for about 15-30mins so that all the herby goodness are absorbed.
  5. Same as before, preheat the oven to 175C
  6. Line the baking tray with baking paper
  7. Evenly spread tempeh strips onto the tray
  8. Bake at 175C for 12 mins
  9. Pause to flip side then continue to bake for another 12 mins
Serving & garnishing
  1. Best in lunch salad, Buddha bowls, vegan Banh Mi, or vegan Taco
  2. Ideal to pair with lime coriander dressing, spicy avocado yogurt dressing, or miso hemp dressing
  3. Garnish with pickled, red onions, coriander and anything else going in your main dish 
Recipe Notes

This should make 6-8 servings with larger portion if you serve as a dinner main course, or 8 portions for lunch

Nutrition Facts
Serving Size 1
Servings Per Container 6
Amount Per Serving
Calories 121 Calories from Fat 53.1
% Daily Value*
Total Fat 5.9g 9%
Saturated Fat 0.8g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 455mg 19%
Total Carbohydrate 4g 1%
Dietary Fiber 4.2g 17%
Sugars 2g
Protein 11g 22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Author:
Filed Under: Dinner, Lunch
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