The Fresh Vegan Kitchen: Delicious Recipes for the Vegan and Raw Kitchen by David Bailey Charlotte Bailey

Author:David Bailey, Charlotte Bailey
Format: epub
ISBN: 9781910496381
Publisher: Perseus Books, LLC
Published: 2015-01-05T05:00:00+00:00

1 Preheat the oven to 200°C/400°F/gas mark 6. To make the sauce, put the peanuts on a baking sheet and roast for about 5–10 minutes, being careful not to let them burn. Leave to cool, then transfer to a blender and pulse until finely ground.

2 Next, heat the coconut oil in a saucepan over a medium heat. Add the shallots and sauté for a few minutes until transparent, then add the garlic and chilli and cook for a further 5 minutes.

3 Sprinkle in the palm sugar, turn the heat down to low and cook until the sugar has completely melted. Pour in the coconut milk and bring to the boil, then leave to simmer for about 10 minutes.

4 Add the peanuts to the pan and continue to cook until the coconut milk just begins to split. Remove from the heat, season with the tamari and set aside.

5 Heat the vegetable oil to 180°C/350°F in a large pan and shallow-fry the tempeh or tofu, gently moving the pieces around for 4–5 minutes until lightly browned. Remove from the pan with a slotted spoon and drain on kitchen paper (paper towels).

6 Assemble all of the remaining salad ingredients on a large serving plate, top with the fried tempeh and serve with the peanut sauce.

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