I spent one day experimenting with tempeh for quick and easy appetizers and I love what I came up with! It’s also very versatile, so feel free to add your favorite other ingredients.
INGREDIENTS:
8 oz pkg tempeh, original
1 small carrot, grated
1 small red onion, diced
2 tsp lemon juice
1/2 tsp celery salt
1/2 tsp curry powder
2 Tbs vegetable stock powder
1/4 C Veganaise
Parsley, garnish
DIRECTIONS:
Cut the tempeh into small cubes and steam for about 10-15 mins. In the meantime, add carrots and onion to a food processor and chop up until they are very fine. Scoop out into a large bowl. Add the steamed tempeh to the food processor and chop up until fine as well. Combine the tempeh in the bowl with the carrots and onions and add the lemon juice, celery salt, curry powder, vegetable stock powder and mayo. Mix well. Scoop into pre-made phyllo shells and garnish with some parsley.
I halved the batch and after chopping up about a cup of mushrooms and 1/2 C of spinach leaves in the food processor, I added them to one half of the batch for a variation. They’re both delicious! You may want to add more spices to taste. Enjoy!
