Corn salad wraps with tempeh
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbsppeanut oil
- 2 tbspsoy sauce
- 2 tbsppeanut cream
- 1garlic clove
- ½ tspground coriander seeds
- 1 pinchcayenne pepper
- 200 gtempeh
- 1 tsplime juice
- 1 dlcoconut milk
- ½ cmginger
- 3cooked corn cobs
- 1 tbsppeanut oil
- ½spring onion incl. green part
- ½ bunchcoriander
- salt and pepper to taste
- oil
- 2baby lettuce
- 4radishes
- 2 tbsppeanuts
Instructions
Step 1
In a bowl, mix the oil with all the other ingredients up to and including the cayenne pepper. Mix the tempeh with the marinade, cover and marinate in the fridge for approx. 8 hrs. or overnight.Step 2
Mix the lime juice, coconut milk and ginger in a bowl. Brush the corn cobs with the oil. Fry the corn cobs on a grill or in a pan until golden brown. Remove the corn kernels from the cobs, add to the dressing. Mix in the spring onion and coriander, season.Step 3
Heat the oil in a non-stick frying pan. Fry the tempeh for approx. 3 mins. on each side until golden brown. Fill the baby lettuce leaves with the corn salad, radish and tempeh, sprinkle the nuts on top.