Corn salad wraps with tempeh

Corn salad wraps with tempeh

Total: 8 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, Low Carb
Nutritional value / person: 361 kcal
, Fat: 23 g
, Carbohydrate: 21 g
, Protein: 16 g

Salad wraps are the perfect light summer snack. This creamy vegan corn salad can be served in a crunchy lettuce leaf and enjoyed as finger food. The marinated tempeh adds a surprising flavour. Tempeh is a traditional Indonesian food made from fermented soybeans and can be used in a similar way to tofu.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the tempeh

1 tbsp peanut oil
2 tbsp soy sauce
2 tbsp peanut cream
1 garlic clove, squeezed
½ tsp ground coriander seeds
1 pinch cayenne pepper
200 g tempeh, cut into slices approx. 1 cm thick

Corn salad

1 tsp lime juice
1 dl coconut milk
½ cm ginger, finely grated
3 cooked corn cobs
1 tbsp peanut oil
½ spring onion incl. green part, cut into rings
½ bunch coriander, roughly chopped
salt and pepper to taste

To serve

oil for frying
2 baby lettuce, leaves removed
4 radishes, sliced
2 tbsp peanuts, coarsely chopped
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How it's done

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To marinate the tempeh

In a bowl, mix the oil with all the other ingredients up to and including the cayenne pepper. Mix the tempeh with the marinade, cover and marinate in the fridge for approx. 8 hrs. or overnight.

Corn salad

Mix the lime juice, coconut milk and ginger in a bowl. Brush the corn cobs with the oil. Fry the corn cobs on a grill or in a pan until golden brown. Remove the corn kernels from the cobs, add to the dressing. Mix in the spring onion and coriander, season.

To serve

Heat the oil in a non-stick frying pan. Fry the tempeh for approx. 3 mins. on each side until golden brown. Fill the baby lettuce leaves with the corn salad, radish and tempeh, sprinkle the nuts on top.

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