Tempeh with Grilled Onions
Tempeh with Grilled Onions
Dig into this quick and easy vegetarian recipe by Tobie Puttock from Wonderful Indonesia Flavors.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 2 servings
  • 1 clove Garlic, peeled and minced
  • 1 to 2 Shallots, peeled and halved
  • 500 grams raw Tempeh
  • ½ Zucchini, coarsely grated
  • ½ Carrot, coarsely grated
  • 1 small handful of fresh Mint
  • 1 handful of picked Coriander
  • Sea Salt and cracked Black Pepper
  • ¼ cup extra virgin Olive Oil
  • 2 Eggs
  • Cherry tomato sauce:
  • 1 clove Garlic, finely chopped
  • 15 Red Cherry Tomatoes, halved
  • 1 small Red Onion, peeled and very finely sliced
  • 2 to 3 Bird's Eye Chilli, finely chopped
  • Pinch of ground Cumin
  • 1 handful picked Coriander, roughly torn
  • 1 lime
  • Garnish:
  • 1 bunch of Spring Onions, green ends removed
  1. Blend the garlic, shallots and tempeh in a food processor until the mixture has the texture of minced meat. Place the mixture into a large mixing bowl. Use your hands or a spoon to gently combine the grated zucchini and carrot with the mixture. Add one egg at a time into the mixture with your hands. Then add the mint, coriander, salt and pepper to taste
  2. Shape the mixture into 4 patties. Place them in the fridge to chill
  3. Place the cherry tomatoes, onion, bird's eye Chillies and cumin, in a mixing bowl. Season with salt, pepper, a tablespoon of extra virgin olive oil and squeeze of lime juice. Toss to mix well. Sprinkle with the torn coriander
  4. Place a griddle pan over a medium heat fire or alternatively heat a BBQ over a medium heat. Cook the spring onions until slightly charred. Place them onto a plate and set aside
  5. Heat a large non-stick pan lined with baking paper over a medium heat. Drizzle a tablespoon of olive oil and then carefully add the patties to the pan. Cook until the patties are golden brown on each side. It should take about 15 minutes
  6. Arrange the tempeh patties along with the spring onions and serve the cherry tomato sauce on the side

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