Almond Hazelnut Encrusted Tempeh

The nut-encrusted tempeh is simple to make, and truly delicious. It calls out for a sauce, and while I first thought of gravy or a fancy chutney of some kind, I found that mustard or ketchup is perfect. The recipe gives an option to pan-fry instead of bake the tempeh, but I’d stick with baking to cut down on oil.

Ingredients:

For the marinated tempeh:

1 tablespoon sliced ginger
2 cloves garlic, sliced
3 cups water
1/4 cup gluten-free tamari
1 package tempeh, sliced 1/2-inch thick on the bias

For the flax “egg wash”:

2 tablespoons ground flaxseeds
1/2 cup warm water

For the almond and hazelnut crust assembly:

1/2 cup raw almonds
1/2 cup raw hazelnuts
1/4 teaspoon salt
Freshly ground black pepper
Spray oil (if baking) or 2 tablespoons olive oil (if pan-frying)

Preparation

For the Marinated Tempeh:
1. Combine the ginger, garlic, water and tamari in a saucepan and add the sliced tempeh. Cook until tempeh has heated through, about 10-15 minutes.
2. Drain tempeh from the cooking liquid, set aside and let cool.

For the Flax “Egg” Wash:
1. In large mixing bowl, combine flaxseeds and warm water and whisk until thicken. More water may be added as necessary; mixture should resemble thick pancake batter. (Note from Cathy: heating the mixture in the microwave for 45 seconds then letting it sit for 15 minutes helps it thicken.)

For the Almond Hazelnut Crust and Assembly:
1. In food processor, combine almonds and hazelnuts and process until coarse, sand-like consistency is achieved (note: you want little chunks of nuts, like you see in my photo.)

2. Add salt and pepper and process for a moment longer until well incorporated.

3. Place in a small mixing bowl and set aside.

4. Preheat the oven to 350 degrees.

5. Dip each slice of tempeh into the flax wash and immediately dredge in the almond and hazelnut mixture until the tempeh is well coated.

6. Spray a large baking sheet with cooking spray, then set tempeh slices on it.

7. Bake for 20-30 minutes, until golden brown and crisp.

8. Alternatively, place 2 tablespoons olive oil in a saute pan, or oil a griddle and heat to medium heat. Place each piece of tempeh on the pan or griddle and cook until golden brown on each side (5-7 minutes per side.)

Oil and make sure the nuts stay in place.

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