Corn salad wraps with tempeh

Name: Corn salad wraps with tempeh
Prep time: 30 min
Total time: 510 min
Yield: 4
Ingredients: 200 g tempeh; 2 tbsp peanuts; 1 dl coconut milk; 1 garlic cloves; ½ cm ginger; 3 cooked corn cobs; ½ spring onions incl. green parts; ½ bunch coriander; 2 baby lettuce; 4 radishes; 1 tsp lime juice; 2 tbsp peanut cream; 2 tbsp peanut oil; oil; 2 tbsp soy sauce; ½ tsp ground coriander seeds; 1 pinch cayenne pepper; salt and pepper to taste

Total: 8 hr 30 min. | Active: 30 min.

vegan, lactose-free, Low Carb

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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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

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

How it's done

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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