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Quick Coconut Tempeh

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Prep Time
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Talya Lutzker, Level 21
Talya Lutzker
Chef and Certified Ayurvedic Practitioner Talya Lutzker shares this very simple recipe with 3 ingredients: tempeh, himalayan sea salt, and coconut oil. Organic and gluten-free, this protein-rich snack is yummy and healthy, perfect for Vegans and Non Vegans. Try it today! Pairs well with Chef Talya's steamed collard wraps recipe in her Grokker Premium video collection on Ayurvedic cooking.

Cooking Recipe

Servings: 2
Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes

8oz Tempeh
2 & 1/2 Coconut Oil
Coconut Aminos
Nutritional Yeast
Herbes de Provence

1. Preheat the oven to 350°F.

2. Slice the tempeh (use tempeh without barley to keep this recipe gluten-free) into 1/2-inch cubes. Melt the coconut oil in a large, shallow skillet over medium-high heat. Put the tempeh in the skillet. Drizzle with coconut aminos, water, salt, nutritional yeast, cumin and herbes de Provence.

5. Cover and cook for 10 to 15 minutes, or until all the liquid has evaporated. Stir a few times throughout the cooking time to prevent the tempeh from sticking to the pan. Transfer the tempeh to a baking dish in a single layer. Bake for 10 to 15 minutes, or until golden brown and slightly crispy on the outside.

Quick Coconut Tempeh
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