Jo's Vegan Lab

Tempeh a l’orange (High-protein)

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.

tempeh a l'orange, tempeh, orange, vegan

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.

 

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Tempeh a l'orange (Gluten-free, High-protein) Yum
A classic recipe served without the cruelty. Instead, you get the rich, nutty tempeh flavour and perfectly sweet and tangy orange sauce.
tempeh a l'orange, tempeh, orange, vegan
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the orange sauce:
For the tempeh:
For the kamut:
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the orange sauce:
For the tempeh:
For the kamut:
tempeh a l'orange, tempeh, orange, vegan
Instructions
  1. Start by boiling the kamut according to the box instructions.
  2. 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.
  3. 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.
  4. While your sauce is cooking, fry the tempeh.
  5. Start by slicing the tempeh. Spray a non stick pan with oil and fry until golden brown on both sides.
  6. When the orange sauce is ready, add the fried tempeh slices and gently cover with the sauce.
  7. 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.

 

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