Nepalese Tempeh Choila
This Nepalese Tempeh Choila, a vegan take on a popular Nepalese dish that usually contains meat, is spicy and fresh and plays well both as an appetizer, or a stuffing for tacos and rotis. Recipe takes under 20 minutes and is gluten-free and nut-free.
Servings: 4 servings
Calories: 154kcal
Ingredients
- 8 oz tempeh (cut into ½ inch cubes) Choose a product labeled gluten-free if gluten-free.
- 1 medium red onion (or 2 shallots, minced)
- 2 medium tomatoes (finely diced)
- 4 scallions (spring onions, trimmed, green and white parts finely chopped
- 1 teaspoon smoked paprika
- ½-inch knob ginger julienned
- 2 cloves garlic (crushed and chopped)
- 2 tablespoon cilantro (finely chopped)
- ½ teaspoon ground black pepper
- Salt to taste
- 1 teaspoon avocado oil or any neutral oil (mustard oil is traditional, but use any other oil of your chocie if you don't have this)
- 1 teaspoon fenugreek seeds or methi seeds (methi)
- ½ teaspoon turmeric
For tempeh marinade:
- Juice of 1 lemon
- Salt and ground black pepper to taste
Instructions
- Mix the tempeh with the marinade ingredients-- lemon, pepper and salt -- place in a baking dish, and broil at the high setting for 5-10 minutes or until the tempeh browns slightly at the top. Remove.
- Mix the chopped onions, tomatoes, scallions, ginger, garlic, black pepper, paprika, coriander leaves, and broiled tempeh cubes in a bowl.
- In a small saucepan, heat the oil. Add the fenugreek seeds and, as they start to blacken, add the turmeric. Remove from heat after a few seconds and pour over the veggies and tempeh.
- Mix well and squeeze more lemon juice if you wish. Add salt to taste. Serve at room temperature.
Notes
*I like layering the Nepalese Tempeh Choila into rotis or tacos with greens for a quick breakfast or lunch. You can also serve it as an appetizer.
Nutrition
Calories: 154kcal | Carbohydrates: 13g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Potassium: 489mg | Fiber: 2g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 3mg