Meatless Monday? Try this exotic Asian-style Lemongrass Tempeh in your Vegan Banh Mi or Tacos
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!!!
- 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
(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 😉
Place all other ingredients into a blender or nutribullet
Pulse 2 rounds of 10 seconds until we reach a smooth marinade
Coat tempeh strips with this marinate. Let them rest in the fridge for about 15-30mins so that all the herby goodness are absorbed.
Same as before, preheat the oven to 175C
Line the baking tray with baking paper
Evenly spread tempeh strips onto the tray
Bake at 175C for 12 mins
Pause to flip side then continue to bake for another 12 mins
Best in lunch salad, Buddha bowls, vegan Banh Mi, or vegan Taco
Ideal to pair with lime coriander dressing, spicy avocado yogurt dressing, or miso hemp dressing
Garnish with pickled, red onions, coriander and anything else going in your main dish
This should make 6-8 servings with larger portion if you serve as a dinner main course, or 8 portions for lunch