Do you love tempeh nearly as much as I do? Here’s a shapeshifted, ethical chicken tender.
Ingredients:
Tempeh:
150-200g of Tempeh, cut into strips (¼ inch thick slices)
⅓ cup of vegetable stock
3 teaspoon of onion powder
3 teaspoon of garlic powder
½ teaspoon of salt
½ teaspoon of black pepper
*1 tablespoon of ground flaxseed meal
*3 Tablespoons of water / 4 teaspoons of water
*The tablespoon of ground flaxseed meal and three tablespoons of water is unnecessary if you would like to use your wet ingredients as a binding agent. I do not use them in my recipe, but I thought to include them.*
Breadcrumbs:
1/2 cup of breadcrumbs (see homemade step - requires 1/4 loaf white/sourdough bread)
2 teaspoon of garlic powder
2 teaspoon of smoked paprika
½ of a teaspoon of black pepper
Preparation Time:
This recipe should take twenty-minutes to prepare outside of sitting and cooking time. In sum, this recipe should take about fifty minutes to prepare.
Servings and Calories:
This recipe makes two servings. Each serving has an estimated 297.25 calories. The calorie content will vary depending on the ingredients and products used.
Directions:
Step 1. Let your tempeh stripes sit in your ⅓ cup of vegetable stock for three to four hours, allowing the tempeh to absorb the flavors.
Step 2. Preheat the oven to 375℉ and gather the “tempeh ingredients”.
Step 3. Combine your tempeh dry ingredients, these include the onion powder, garlic powder, salt, black pepper, and four teaspoons of water. You should have a wet, runny mixture.
Step 4. Prepare the Vegan Breadcrumbs for the Recipe. Feel free to skip this step if you wish to purchase pre-made breadcrumbs. Start by adding Fresh Sourdough Bread to a Food Processor or breaking them up into small pieces (about ¾ inch cubes). Once the bread has become mini crumbs in your processor, add the crumbs to a baking sheet and bake at 300 Degrees Fahrenheit. Take out the breadcrumbs once they turn a light brown, this should be around the 10-minute mark. The bread crumbs should be toasted and left to completely cool on the baking sheet. The breadcrumbs will be used later in the recipe.
Step 5. In a separate medium mixing bowl combine together all of your breadcrumb ingredients. These include your homemade breadcrumbs, a teaspoon of garlic powder, smoked paprika, and a fourth of a teaspoon of black pepper.
Step 6. Dunk your tempeh pieces into your wet ingredients bowl (see step 3), and finally cover them in your breadcrumb mixture.
Step 7. On a baking sheet, put the strips into the oven for twenty to twenty-five minutes at 375℉ looking for a golden, crunchy appearance. Enjoy!
I hope you enjoyed my recipe and please share this post with your friends and family. Send any pictures my way with any food recreations! Have a great day!
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