The Vegan Table: Cornmeal Crusted Tempeh With Orange Ginger Sauce

Yummy!  This definitely takes some effort to prepare.  But the result is very satisfying!

I used whole wheat flour, and it turned out fine.  It also added some texture and color to the tempeh, certainly a plus!  I replaced the onion with Chinese mahogany as usual.

I would suggest making the sauce first and then the tempeh, that way you don’t have to keep the tempeh warm.  Another suggestion is I only used 1/2 of the sauce recipe, that was enough to SMOTHER the tempeh, and please do SMOTHER the tempeh!  Scrumptious!

Others who tried this simply loved it!  Particularly the sauce:
http://good-dees.blogspot.com/2011/02/tempeh-served-on-vegan-table.html
http://inthemoodfornoodles.blogspot.com/2011/10/cornmeal-crusted-tempeh-with-orange.html

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in flour, ginger, mustard, orange, tempeh, Uncategorized and tagged , . Bookmark the permalink.

3 Responses to The Vegan Table: Cornmeal Crusted Tempeh With Orange Ginger Sauce

  1. i’m really not a big fan of tempeh and I’m always looking for new recipes of marinate. Thank you for the suggestion, Great picture!

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