Ever since living veganish, I gotta admit, I am surprised with myself now and then, as I ventured in using new ingredients, making new menu, things that I never thought of had I not living veganish 🙂
2 x 300 g tempeh, steam for 20 minutes, right away mash
1 large carrot, grated then chopped
2 green onions, thinly sliced
4 tbsp flour
2 tbsp cornstarch
2 tbsp breadcrumbs
2 garlic, crushed
1/2 tsp ground cumin
1 tsp ground coriander
1 tbsp Vegeta powder
1 tsp garlic powder
Mix everything and shape into nuggets
Breadcrumbs for rolling
Aquafaba (optional) – some I dipped in aquafaba and some were regular, to see the difference, nada.
Oil for frying
Roll nuggets in breadcrumbs and fry until golden brown
Nugget Tempe
Ingredients
- 2 x 300 g tempeh steam for 20 minutes, right away mash
- 1 large carrot grated then chopped
- 2 green onions thinly sliced
- 4 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp breadcrumbs
- 2 garlic crushed
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp Vegeta powder
- 1 tsp garlic powder
Instructions
- Mix everything and shape into nuggets
- Breadcrumbs for rolling
- Aquafaba (optional) – some I dipped in aquafaba and some were regular, to see the difference, nada.
- Oil for frying
- Roll nuggets in breadcrumbs and fry until golden brown
