Sweet Utopia Blog

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Coconut Tempeh April 14, 2013

Filed under: gluten-free,Passover,Recipes & Food Ideas — sharonsweets @ 2:37 pm

I love this version of tempeh!

1 block tempeh

3 tablespoons plain nondairy milk



2 tablespoons unsweetened shredded coconut

2 tablespoons brown rice flour

1/4 teaspoon sea salt or Himalayan salt

1 teaspoon turbinado sugar

1/8 teaspoon ground ginger

2 tablespoons nondairy milk


Olive oil for frying

Cut the tempeh into 1 inch strips and steam for 10 minutes.

Dip into the 3 tablespoons of milk and set aside.

Combine the batter ingredients.

Coat the tempeh with the batter.

Fry on each side until browned.


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