Lemon and Walnut Crusted Tempeh
Cuisine: Vegan
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
  • 400 g/14 oz tempeh
For the crust
  • 1,5 cups of walnuts
  • 1 tbsp lemon zest (zest of 1 lemon)
  • 1,5 tbsp fresh thyme
  • 2 cloves of garlic
  • ½ cup of chickpea flour
  • salt, pepper
For the lemon butter
  • 2 tbsp melted vegan butter
  • 1 tbsp lemon zest (zest of 1 lemon)
  • 2 lemons, juice
  • 1 tsp fresh thyme
  • salt, pepper
  1. Cut tempeh into 8 equal slices. Place tempeh slices in a steamer basket, and cook for about 10 minutes.
  2. Meanwhile add walnuts, lemon zest, thyme, garlic, salt and pepper to a food processor, and process until you get a coarse mixture. I like to keep some larger chunks, but feel free to blend it finer. Transfer mixture to a bowl.
  3. In another bowl whisk together chickpea flour with about ½ cup of water. You need a pancake batter consistency. Season with salt and pepper.
  4. Dip a slice of slightly cooled tempeh into the chickpea mixture, then pat the walnut mixture onto tempeh, until completely coated. Place tempeh on a baking sheet. Repeat with remaining slices. If there's any walnut left, just spoon it over the slices.
  5. Bake tempeh at 200°C/400ºF for 10-12 minutes on each side, or until golden brown.
Lemon butter
  1. In a small bowl whisk together melted butter, lemon juice and zest, and thyme. Season with salt and pepper.
  2. Serve crusted tempeh warm drizzled with lemon butter. Enjoy!
If you don't want to use vegan butter, a simple lemony tahini sauce works great here too. Just whisk together tahini, lemon juice and zest, season it with thyme, salt and pepper, and adjust consistency with a bit of water.
Recipe by Green Evi at http://greenevi.com/lemon-and-walnut-crusted-tempeh/