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Almond crusted Tempeh
We are getting ready for this years vegan Christmas dinner! And we are over the moon with the recipes we have in store! Let's get started with this delicious Almond crusted tempeh, our delicious Christmas main.
I sometimes struggle finding the right festive vegan mains. Sometimes it seems nearly impossible to find those heartwarming recipes that everyone at the table love. So this year I was committed to put together a vegan feast to take all the stress away from the holidays.
This first vegan Christmas recipe is a treat! We are slicing tempeh and making it crunchy with an almond crust. The crust makes it super yummy and extra flavourful since it's made with crushed almonds, soy sauce, maple syrup, vegan mayo, and five spice powder.
Can you begin to imagine how good this Christmas recipe is? Wait until you have it cooking in the oven. All your festive cravings will go full swing and we are just getting started.
Ingredients
For the crusted tempeh
- ½ cup almond milk
- 1 tsp chinese five spice powder
- 1 cup crushed almonds
- 1 tbsp light soy sauce
- 1 tbsp maple syrup
- 24 oz tempeh (sliced)
- 2 tbsps vegan mayonnaise
For the herb butter
- 1 dash chili flakes (optional)
- 2 tbsps frozen garden herbs
- ¼ cup margarine
- 1 dash sea salt
- ½ tsp turmeric powder
For the sauteed brussels sprouts
- 1½ lbs brussels sprouts (cleaned and cut in half)
- 1 dash chili flakes
- 1 tablespoon lemon juice
- 1 tbsp lemon zest
- 1 tsp maple syrup (optional)
- 1 tablespoon olive oil
- 2 tablespoons pine seeds
- ½ tsp sea salt
Directions
- Preheat the oven to 200C (400F) and cover a baking tray with baking paper.
- Add the ingredients for the crust (everything except the tempeh) to a food processor and pulse until you have small pieces but no puree.
- cover the tempeh pieces with the mixture and place some of it on top of the tempeh pieces before you put it into the oven.
- Bake for 20-30 minutes until you have a golden brown crust on top.
- Serve the almond crusted tempeh with the brussels sprouts and tumeric butter, enjoy!
Notes
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 746 | From Fat 457 | |
| % Daily Value* | ||
| Total Fat 51g | 78.1% | |
| Saturated Fat 9g | 42.8% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 854.714mg | 35.6% | |
| Total Carbohydrate 40g | 13.4% | |
| Dietry Fiber 10g | 40.9% | |
| Sugars 9g | ||
| Protein 47g | 94.2% | |
| Vitamin A 122.37µg | ||
|---|---|---|
| Vitamin B-12 0.15µg | 2.5% | |
| Vitamin B-6 0.8mg | 40.1% | |
| Vitamin C 148.83mg | 248% | |
| Vitamin D 13.76IU | 3.4% | |
| Vitamin D3 0.33µg | ||
| Vitamin E 9.99mg | 33.3% | |
| Vitamin K1 310.23µg | 387.8% | |
| Calcium 410.14mg | 41% | |
|---|---|---|
| Copper 1.4mg | 70% | |
| Folate 159.53µg | 39.9% | |
| Folic Acid 0µg | ||
| Iron 8.69mg | 26.8% | |
| Magnesium 262.45mg | 65.6% | |
| Manganese 4.02mg | 201.2% | |
| Niacin 7.04mg | 35.2% | |
| Pantothenic acid 1.19mg | 11.9% | |
| Phosphorus 724.48mg | 72.4% | |
| Potassium 1638.75mg | 46.8% | |
| Riboflavin, 1.15mg | 67.9% | |
| Selenium 4.22µg | 6% | |
| Sodium 854.71mg | 35.6% | |
| Thiamin, 0.47mg | 31.2% | |
| Zinc 3.86mg | 17.2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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