Black bean tempeh with lime coriander dressing (vegan)
Need a dish to get you through Veganuary feeling good in every way? I'm dishing up black bean tempeh with a zesty dressing.
To support you through Veganuary, I've come up with this enticing tempeh dish with Mexican flavours. Tempeh, made from fermented soybeans, has a nutty flavour and is full of gut-friendly probiotics. The lime and coriander dressing gives this dish a zesty edge. Serve over a bowl of greens and grains.
If you are FODMAP-sensitive, use green lentils in place of black beans, and replace the cashews with macadamia nuts.
Inspired by a recipe by Faring Well
Black bean tempeh with lime coriander dressing
Makes 4 servings
Black bean tempeh
- 200g tempeh
- 1½ cups canned black beans, rinsed and drained (you can also substitute one cup for canned chickpeas or canned green lentils)
- 1 cup veg stock (try low FODMAP Massels 7’s)
- ½ tsp ground cumin
- ¼ tsp chilli powder and ¼ tsp cayenne pepper
- 1 tsp dried oregano
- Juice from 1 lime
Creamy coriander dressing
- ½ cup coriander leaves
- ½ cup unsalted raw cashews
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- ¼ ground cumin
- Cracked black pepper
1. Crumble the tempeh into a medium saucepan. Add all the beans and vegetable stock, and bring to the boil on medium-high heat. Turn down the heat, then add the spices and stir through. Simmer for 6 to 8 minutes, stirring occasionally.
2. In the meantime, make the dressing. Blend all the dressing ingredients in a food processor until smooth and creamy. Add black pepper or more lime juice to taste, and a little water if the dressing is too thick. Blend again quickly until mixed through.
3. Once the tempeh has absorbed the stock and is warmed through, remove the pan from the heat. Squeeze over the lime juice, and stir into the mix.
4. Add the tempeh and black beans to a bowl of fresh spinach and cooked quinoa, or use it to fill taco shells. Drizzle over the creamy coriander dressing before serving.