- 2 rolls of De Hobbit tempeh (2 x 200 g) - 2 large or 4 small carrots - 300 g green beans - a small yellow courgette - 160 g soybean sprouts - 100 g mushrooms (of your choice) - 200 g young pak choy - ½ cucumber - 80 g vegetarian prawn crackers or Asian crackers optional: serve with rice For the marinade: - ¼ to ½ red chilli - 100 ml neutral oil - 2 teaspoons sesame oil - 1 tablespoon soy sauce - 1 tablespoon sweet soy sauce (ketjap) - 2 small cloves of garlic, pressed For the satay sauce: - 5 tablespoons peanut paste or butter - 2 or more large cloves of garlic - 30 ml sweet soy sauce (ketjap manis) - a dash of sweet soy sauce - water - sambal paste, to taste
Preheat the oven to 200°C and cover a baking tray with baking paper. Make the tempeh marinade: finely slice the chilli and add to a bowl with the other ingredients. Slice the tempeh and marinade in the mixture for 15 minutes. Lay the marinated slices of tempeh on the baking tray and bake in the oven for about 20 minutes, until crisp and golden brown. In the meantime, prepare the vegetables: slice the carrots into sticks. Boil the green beans and carrot sticks together until both are al dente. Using a peeler or spiralizer make pasta with the courgette. Blanche the courgette pasta and soybean sprouts (for 30 seconds) by adding them to the green beans and carrots, then drain and cool. Slice and fry the mushrooms in a little oil. Cut the pak choy into bite-sized pieces and slice the cucumber into discs. Make the satay sauce: whisk the sauce ingredients together and gradually add water to obtain a smooth and fluid consistency. Season to taste with salt and sweet soy sauce. Fill each bowl with a quarter of the vegetables and tempeh. Crush a few vegetarian prawn crackers over the top and serve with the satay sauce and (optionally) some rice.