Ingredients
Units
Scale
- 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
- 1/2 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
Instructions
Tempeh
- Cut tempeh into 8 equal slices. Place tempeh slices in a steamer basket, and cook for about 10 minutes.
- 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.
- In another bowl whisk together chickpea flour with about 1/2 cup of water. You need a pancake batter consistency. Season with salt and pepper.
- 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.
- Bake tempeh at 200°C/400ºF for 10-12 minutes on each side, or until golden brown.
Lemon butter
- In a small bowl whisk together melted butter, lemon juice and zest, and thyme. Season with salt and pepper.
- Serve crusted tempeh warm drizzled with lemon butter. Enjoy!
Notes
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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Vegan