Tempeh Chilli Crumble

March 19, 2018

 This is a lovely, nutritious high-protein addition for salad, fajitas and nachos. 


[Prep time: 5 minutes. Cook time: 15mins. Total time = 20 minutes]
Serves three to six people. 

 

INGREDIENTS 

 

200g (1 1/4 cups) tempeh, plain
1 cube of Low-FODMAP Stock (I love this stuff)
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp cumin, ground
2 tsp coriander, ground
2 tsp smoked paprika powder 
1 tsp nutritional yeast flakes http://amzn.to/2IylShs
1-2 tbsp olive oil

*If I had managed to source some Liquid Smoke Flavour I would have added 1 tsp. 

 

INSTRUCTIONS

 

  1. Roughly slice the tempeh and transfer to a frying pan. Cover in hot water and sprinkle on the stock cube. 

  2. As you cook the tempeh, break it up further with your spatula. Heat until all the water is gone. This helps remove the sour, bitter taste tempeh can sometimes have.

  3. Now pour the tempeh into a bowl and cover in the spices, soy sauce, maple syrup, olive oil, yeast flakes and liquid smoke if you have some.

  4. Thoroughly stir and further break up the tempeh (we want crispy crumbs eventually!)

  5. Transfer back to the frying pan and sauté until a little crispy and browned.  

 

You can see this recipe being made in the video below x

 

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I strongly recommend consulting a registered nutritionist/dietician/medical practitioner.

* The low FODMAP diet has been shown to reduce symptoms in ~80% of IBS sufferers, so, unfortunately, it won't help 20%, but you also won't know unless you try. 

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