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Formerly The Raw Project - Running on a Healthy Vegan Diet

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Crispy Tempeh

April 19, 2012 by christine

I am counting down the days until things start slowing down at work thanks to new help being hired and half marathon training being over for a bit and that’s in less than two weeks, woohoo! Oh, to not feel mentally drained after workdays again, I can’t wait! And more time to play in the kitchen! Until then, I’ve just been hanging in there this week and keeping things simple in the kitchen with lots of spiral slicing for some reason. I made one of my favorite comfort meals for dinner one evening, raw zucchini noodles coated in a fresh made marinara sauce and topped with this wonderful creation.

A mixture of hemp seeds, nutritional yeast, garlic power, onion powder, and a pinch of salt for a raw vegan version of parmesan cheese. And it’s so fast and easy to shake up in a jar and keep handy in the fridge that I don’t know why I don’t make it more. It was perfect on the marinara dish.

And I broke out a simple comfort food for me for another dinner, tempeh!

I chopped an 8 oz. package into cubes and marinated them in a couple of tablespoons of soy sauce and lemon juice for about 2o minute. Then added 1/4 cup of cornstarch and 1 tsp. of garlic powder, then shook the holy heck out of the container. :-)

And heated about 2 tablespoons of olive oil over high heat in a wok, then added the tempeh and stir fried until the edges were crispy, golden, and even a little charred.

To top a salad of spiral sliced cucumber, tomatoes, red peppers, green onions, and a lemon tahini dressing.

The little tempeh nuggets were nicely crunchy.

But still had a moist, chewy, and nutty center – perfect.

Miko agreed offering his plate cleaning services.

Not sure which he liked more, the tempeh or the tahini dressing.

Filed Under: General Tagged With: hemp seeds, tempeh, zucchini

Comments

  1. kalli says

    April 20, 2012 at 7:30 am

    oh i need this! CORNSTARCH brillant :) yay for friday

    • christine says

      April 21, 2012 at 7:13 am

      Thanks, it added a fun crunch to the tempeh making them like crispy little nuggets. :-) Happy Saturday, hope you’re enjoying the perfect weather!

  2. Amber Rhodes says

    April 20, 2012 at 5:04 pm

    Thank you SO much for your awesome recipe! I will be making the parmesan faux cheese tonight! Keep up the good work, will be sharing your recipes with my fellow veg friends!(Ps. ADORABLE pup!) -Amber

    • christine says

      April 21, 2012 at 7:09 am

      Aw, thanks! :-) It’s a fun recipe that works great on salads, veggie noodles, and tons of raw and cooked vegan dishes. Ground Brazil nuts are also good in place of the hemp seeds.

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

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