Vegetarian Christmas canape recipe for 4 - 8 people, takes only 10 mins; recipe has tempeh, olive oil, teriyaki sauce, sesame seeds, peanut butter, coconut milk, chilli flakes, soy sauce, lime and sugar.
Teriyaki tempeh with peanut dip
Course: Vegetarian Christmas canapé
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Tempeh: 200g pack tempeh
- Olive Oil: 1 tbsp olive oil
- Teriyaki Sauce: 150ml teriyaki sauce
- Sesame Seeds: 40g white sesame seeds, toasted
- Peanut Butter: 30g peanut butter
- Coconut Milk: 100ml coconut milk
- Chilli Flakes: 1 tsp chilli flakes
- Soy Sauce: 1 tsp soy sauce, or tamari
- Lime: 1 lime, 1/2 juiced, 1/2 cut into wedges to serve
- Sugar: pinch of sugar
Directions
- First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
- Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins - you're looking for the tempeh to be well covered and sticky.
- Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don't push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.
