Tempeh is my absolutely favourite way to eat soy. I’m generally not a huge fan of fermented foods but it really doesn’t taste fermented. Instead it has a nutty, earthy flavour that pairs lovely with everything I’ve tried so far. This is a dish that I never ate in its original form. I love fruit incorporated in savoury dishes though and I was dying to try it. So, today’s experiment is tempeh a l’orange.
It was everything I hoped it would be. The sweet and savoury flavours were wonderfully balanced. For a more traditional approach you can serve it with basmati rice. I was going for a more whole food approach so I served my tempeh with kamut. It was incredibly tasty and satisfying.
A classic recipe served without the cruelty. Instead, you get the rich, nutty tempeh flavour and perfectly sweet and tangy orange sauce.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
For the orange sauce:
- 1 tbsp Vegan Butter
- 150 ml Orange Juice freshly squeezed, (~3 medium oranges)
- Orange Zest from ~3 medium oranges
- 1/2 cup Brown Sugar
- 2 tsp Chick'n Stock powder
- 1 tsp Corn Starch optional
For the kamut:
- 300 g kamut
- 1 tsp Coarse Sea Salt
Ingredients
For the orange sauce:
For the kamut:
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Instructions
- Start by boiling the kamut according to the box instructions.
- Make the orange sauce by melting the butter and adding the rest of the ingredients (except corn starch). Cook on low-medium heat for ~20 minutes until your sauce has slightly thickened.
- If your sauce is too watery either continue cooking or dissolve the corn starch in 2-3 tablespoons of tap water and add to the sauce to thicken.
- While your sauce is cooking, fry the tempeh.
- Start by slicing the tempeh. Spray a non stick pan with oil and fry until golden brown on both sides.
- When the orange sauce is ready, add the fried tempeh slices and gently cover with the sauce.
- Serve over a bed of kamut and enjoy!
Recipe Notes
Jo's Tips
- For quicker cooking times choose quick cook kamut or your choice of grain.
- You can easily adapt this recipe to gluten free by using rice or some alternative grain.
- You can use any chick'n stock you can find. Store brought will work great. I prefer homemade, I use Miyoko's light yeast flavouring recipe.
- To get a variety of textures, grate the zest from 2 oranges and thinly slice the zest of the third orange.
- If your tempeh is frozen you'll get best results if you let it thaw overnight in the fridge.
- You can alternatively grill or oven bake the tempeh. It's entirely up to you.