tempeh a l'orange, tempeh, orange, vegan
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.
tempeh a l'orange, tempeh, orange, vegan
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.
Servings Prep Time
3people 15minutes
Cook Time
20minutes
Servings Prep Time
3people 15minutes
Cook Time
20minutes
Ingredients
For the orange sauce:
For the tempeh:
For the kamut:
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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