Cauliflower bites and glazed tempeh
with a sweet and sour sauce made of orange, ginger and garlic
Prepare your taste buds for this easy orange, ginger and garlic sauce that beautifully brings alive the flavours of the tempeh and cauliflower.
-
Nice and quick!
-
Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
soya, sesame
Utensils:
(Hand) blender
Ingredients
Cauliflower
Cucumber
Tempeh
Orange
Soy sauce
Ginger
Agave syrup
Toasted sesame seeds
Garlic
Basmati rice
Cajun seasoning
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2908
695
17
3
114
10
9
26
0
1002
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Peel the garlic and ginger. Peel the orange and cut it into wedges. Remove the seeds. Separate the florets of the cauliflower, remove the toughest part of the stem and cut the soft part into cubes. Cut the tempeh first into strips and then into cubes. Cut the cucumber into thin slices.
2.
Bring plenty of water to a boil in a pot and cook the cauliflower for 5-8 minutes until it starts to get softer. Remove from the heat, drain the water and set aside.
3.
Add the rice and 200ml of water to a medium-size pot. Bring it to a boil and then reduce the heat to a minimum and cover the pot. Let it cook for 12 minutes. Turn off the heat and let it rest for 2 minutes before serving.
4.
Place the soy sauce, ginger, half of the sesame seeds, garlic, agave syrup, the orange and a heaping tablespoon of oil in a mixing jar or bowl with high rims. Blend everything with a hand blender until all ingredients are nicely mixed. Add the cajun seasoning.
5.
Heat 1 tablespoon of oil in a frying pan and fry the tempeh for 5 minutes until golden on all sides. Add the cauliflower and season to taste. Once the cauliflower begins to brown, add the orange sauce and lower the heat to a minimum. Let the sauce thicken for 5 minutes. If it still has a liquid consistency, increase the heat a little and continue cooking until you get a sticky and consistent sauce.
6.