Tempeh a l’orange (Gluten-free, High-protein)
A classic recipe served without the cruelty. Instead, you get the rich, nutty tempeh flavour and perfectly sweet and tangy orange sauce.
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Tempeh a l’orange (Gluten-free, High-protein)
A classic recipe served without the cruelty. Instead, you get the rich, nutty tempeh flavour and perfectly sweet and tangy orange sauce.
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| Servings | Prep Time |
| 3people | 15minutes |
| Cook Time |
| 20minutes |
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Ingredients
For the orange sauce:
- 1tbsp Vegan Butter
- 150ml Orange Juicefreshly squeezed, (~3 medium oranges)
- Orange Zestfrom ~3 medium oranges
- 1/2cup Brown Sugar
- 2 tsp Chick’n Stockpowder
- 1tsp Corn Starchoptional
For the kamut:
- 300g kamut
- 1tsp Coarse Sea Salt
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.