Forgot Your Password?

Create an Account

Snacks

Tempeh Rolls with Salsa

Bearing in mind that there are a lot of raw foodies and people with gluten intolerance, I have prepared this recipe using pumpkin as a pastry alternative. I find this a simple and no-nonsense recipe that always impresses my guests. I have used cashew milk in this recipe because I feel it adds a nice, creamy texture to the dish. Cashew milk is easy to make at home, just follow the video below.

Tempeh Rolls with Salsa

Print Recipe

MAKES 12 slices

ingredients

For the mixture
2 tbsp Coconut Butter/Oil see product
1 large brown onion, diced
3 cups tempeh
2 tbsp water
1 cup Cashew milk
2 tbsp tamari
1 tsp sage, chopped
1 tsp marjoram, chopped
1 tsp thyme, finely chopped
1 tsp sea salt
For the Italian Salsa
3 large tomatoes, roughly chopped
1 red onion, roughly chopped
¼ fresh basil, torn
1 tbsp olive oil
1 tsp sea salt
1 tsp Dark Agave Nectar
1 handful of pecans

method

Step 1Heat coconut oil in a frying pan, add onion and cook until soft.
Step 2Add tempeh and cook for two minutes. Add water, cashew milk, sage, marjoram, thyme and fry until liquid has been absorbed (approx one minute).
Step 3Leave tempeh mixture to cool.
Step 4Add one tbsp of tempeh mixture in the middle of the pastry and gently roll.
Step 5Serve with salsa.