I’m not a fan of vegan meats (or meat in general before going vegan), but tempeh has always been the one thing I love! Nutty, firm, and delicious. I love adding this to pasta, salad, eating it with mashed potatoes, or just dipping it in BBQ sauce!
Ingredients
1 block tempeh
Dry Batter
1/4 cup cornstarch
1/4 cup brown rice flour (I’ve used oat flour and white rice flour here too with good results)
1 teaspoon baking powder
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon white pepper
1 teaspoon salt
Wet Batter
1 teaspoon baking powder
1 tablespoon chickpea flour (or ground flax, but it will sputter a bit more while frying. Be careful!)
1/4 cup unsweetened cashew milk
oil for frying
-Heat about an inch of vegetable oil in a pan at medium-low heat.
-Slice your tempeh. I did 10 chikn strips.
-Mix dry batter ingredients in one bowl and wet batter ingredients in another bowl, let sit for 5 minutes.
-Do one strip at a time. Put it in the dry mix, then the wet mix, then back in the dry mix.
-Place in the hot oil. Do 3 or 4 at a time so you don’t crowd the pan.
-Fry for 4-5 minutes, flip and fry for 4-5 more. Place on a wire rack or paper towel to drain some oil.
-Repeat until all are cooked and enjoy!