Vegan rainbow spring rolls
Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce
Teriyaki tempeh with peanut dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
For the tempeh
For the peanut dipping sauce
- 30g peanut butter
- 100ml coconut milk
- 1 tsp chilli flakes
- 1 tsp soy sauceor tamari
- 1 lime½ juiced, ½ cut into wedges to serve
- pinch of sugar
Nutrition: Per serving
- kcal87
- fat5g
- saturates2g
- carbs6g
- sugars5g
- fibre1g
- protein4g
- salt0.8g
Method
step 1
First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
step 2
Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins – you’re looking for the tempeh to be well covered and sticky.
step 3
Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don’t push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.
