Peanut Satay Tempeh – How to cook Tempeh recipe #2

Welcome to Recipe #2 of How to Cook Tempeh.

Peanut Satay Tempeh Plant Proof

This marinade has to be one of my favourites.  What I love most about this particular peanut satay tempeh is the balance between the chilli, lime and maple syrup.  These three ingredients play off one another to deliver a really punchy flavour that goes above and beyond a traditional peanut satay flavour.  You’re going to fall in love, trust me.

I often have these as ‘bites’ for a snack by themselves or equally they can be a lovely addition to a buddha bowl, a wrap, a burger, salad or even a pizza.

Print Recipe
5 from 1 vote

Servings: 2
Calories: 416kcal

Ingredients

  • 300 g block of Organic Village Chickpea Tempeh or whatever Tempeh you can source locally

Marinade:

  • 3 tbsp peanut butter
  • 3 tbsp organic maple syrup
  • 3 tbsp tamari
  • 1 tbsp Chilli
  • Salt & Pepper to taste

Instructions

  • Cut Tempeh into whatever shape you desire. I like to turn the block of tempeh on its side first and cut horizontally through the tempeh so it's thinner.  This will result in a  crisper tempeh.
  • Combine all marinade ingredients into a mixing bowl and gently whisk with a fork.
  • Add tempeh and ensure all sides are coated with the marinade.
  • Bake for 20-25 minutes at 160° C

Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe   Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe

Peanut Satay Tempeh Plant Proof

Happy days! Enjoy this one friends.

Welcome to Recipe #2 of How to Cook Tempeh.

Peanut Satay Tempeh Plant Proof

This marinade has to be one of my favourites.  What I love most about this particular peanut satay tempeh is the balance between the chilli, lime and maple syrup.  These three ingredients play off one another to deliver a really punchy flavour that goes above and beyond a traditional peanut satay flavour.  You’re going to fall in love, trust me.

I often have these as ‘bites’ for a snack by themselves or equally they can be a lovely addition to a buddha bowl, a wrap, a burger, salad or even a pizza.

Print Recipe
5 from 1 vote

Servings: 2
Calories: 416kcal

Ingredients

  • 300 g block of Organic Village Chickpea Tempeh or whatever Tempeh you can source locally

Marinade:

  • 3 tbsp peanut butter
  • 3 tbsp organic maple syrup
  • 3 tbsp tamari
  • 1 tbsp Chilli
  • Salt & Pepper to taste

Instructions

  • Cut Tempeh into whatever shape you desire. I like to turn the block of tempeh on its side first and cut horizontally through the tempeh so it's thinner.  This will result in a  crisper tempeh.
  • Combine all marinade ingredients into a mixing bowl and gently whisk with a fork.
  • Add tempeh and ensure all sides are coated with the marinade.
  • Bake for 20-25 minutes at 160° C

Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe   Plant Proof Peanut Satay Tempeh Vegan Plant Based recipe

Peanut Satay Tempeh Plant Proof

Happy days! Enjoy this one friends.

The Proof is in the Plants

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