This smoked tempeh with tenderstem broccoli and satay sauce is a delicious Southeast Asian-inspired meal. Surprisingly, I’ve rarely cooked with tempeh, but the smoked tempeh I used for this recipe is irresistible. This dish does use a couple of specific ingredients, such as the smoked tempeh, vegan Thai fish sauce and lime leaves, some of which you may have to get online rather than at your local supermarket. The combined flavour produced, however, by these slightly more elusive ingredients is second to none. The vegan Thai fish sauce can be bought either as an individual bottle or as a pack of 6. They have a 6-month shelf life, so you won’t need to use it quickly. The lime leaves can be bought frozen at most Chinese supermarkets and last a good long while in the freezer. If you’re not keen on the smoked tempeh, then smoked tofu will be a perfect substitute.
I make the satay sauce first, so that it can simply be added to the stir-fried tempeh and vegetables at the end of cooking. This makes the whole process run much more smoothly. You can use any peanut butter you like for the sauce. I actually have a big tub of peanut butter flavoured with dates, which I used for this, but you can use whatever you have lying around.
Smoked Tempeh with Tenderstem Broccoli and Satay Sauce
Prep time: 15 minutes. Cooking time: 30 minutes.
For the Satay Sauce:
2 tbsp sesame oil
2 spring onions, finely sliced
3 cloves garlic, chopped or minced
4 heaped tbsp peanut butter
3 tbsp soy sauce
2 tbsp vegan Thai fish sauce
200ml vegan cream
The juice of 1 lime
1 heaped tbsp hot madras curry powder (or other curry powder blend)
¼ tsp ground cumin
For the Stir-Fry:
3 tbsp sesame oil
1 x 200g block smoked tempeh, diced (I used Plant Power)
1 large yellow pepper, sliced
1 red onion, peeled, halved and then sliced into wedges
200g tenderstem broccoli, woody ends cut off
1 lemongrass stalk, cut in half lengthways and then chopped
5 lime leaves, thinly sliced and then chopped
2 packs noodles (I used Morrison’s Protein Noodles)
1 spring onion, thinly sliced
1 red chilli, thinly sliced
Sign up to Richard Church’s Vegan Cook School
And get in-depth vegan cooking lessons from the comfort of your own home.
First make the sauce by heating the sesame oil in a small saucepan and frying the spring onion for 2 minutes, stirring frequently. Add the garlic and fry for another minute, then spoon in the peanut butter. Mix in and gently cook for 3 minutes, stirring pretty much constantly while it bubbles. Now add the rest of the sauce ingredients, mixing them through as you pour them in. Bring the sauce to the boil and simmer gently for 4-5 minutes, until it had thickened a little and reduced. Turn off the heat and set aside.
Now to make the stir-fry. Heat the sesame oil in a wok or large frying pan, add the smoked tempeh and cook for 3-4 minutes, on a medium-high heat, until it starts to brown. Now put in the sliced pepper and red onion and cook for another 6-8 minutes. Add the broccoli and put a lid on the pan (tin foil will work if you don’t have one). Steam for 5 minutes, so that the broccoli becomes tender.
Remove the lid and add the lemongrass and lime leaves. Fry the whole thing for 2 minutes or so before adding the satay sauce. If it seems a little thick you can add a touch of water to loosen it up, but not too much. Leave this to simmer for a couple of minutes while you heat up the noodles, either in a pan of boiling water or in a microwavable container with a drop of water.
Drain the noodles and serve them into two bowls, then pour the stir-fry over the noodles. Garnish with the spring onions and chilli slices and serve immediately.
This vegan lasagne with red onion squash recipe uses vegan versions of the standard lasagne ingredients, with the addition of red onion squash, to create a slight twist on this well know dish. Lasagne is a favourite all over the UK and beyond, and there is no reason why vegans should miss out. There are
There are now several brands of vegan chicken products available, with a whole range of flavours and textures, so making a dish like this vegan chicken and vegetable soup is easier than ever. I used the This Isn’t Chicken brand, but you can use whichever is your favourite. Hearty soups are a thing to savour
I made these vegan naan breads quite a while back and have been cooking them up periodically ever since. At the time of writing, it is still difficult to get hold of vegan naan without making it yourself, so this Restaurant Style Vegan Naan bread is the perfect solution. These Stuffed Naan Breads use the
What a treat rice pudding is. It’s one of those desserts that you never spend much time thinking about until something triggers a memory. Perhaps a conversation about the past, or a phone call with your mother. Then you suddenly find yourself desperately wanting some. As far as I am aware, you can’t at present
There are countless recipes out there for Thai red curry paste, some traditional and some more elaborate. This is my version, made to be vegan using the vegan Thai fish sauce, which I have used in a few other Southeast Asian dishes. My vegan Thai red curry paste uses it as an essential ingredient. If