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Food Monster - Recipes

Tempeh ‘Fish’ N’ Chips With Tartar Sauce [Vegan]

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Kelp flakes and Old Bay seasoning bring back the flavors of the sea, and the results are delicious in this vegan Tempeh "Fish" N' Chips.

The “fish” is crunchy on the outside, tender and flaky on the inside. The chips are crispy and flavorful and the tartar sauce is perfect for dipping.

Tempeh “Fish” N' Chips with Tartar Sauce

This Recipe is :

Vegan

Ingredients

For the Tempeh “Fish”

  • 2 packages of tempeh
  • 2 cups chickpea flour
  • 1 Tbs. baking powder
  • 1 Tbs. garlic powder
  • 1 Tbs. chile powder
  • 2 tsp. Old Bay seasoning
  • ¼ cup cider vinegar
  • 12 oz. seltzer
  • 1 cup corn starch
  • 1 Tbs. kelp flakes
  • Safflower oil for frying

For the Chips

  • 4 large russet potatoes cut into wedges
  • Cooking oil spray
  • Salt and pepper to taste
  • ½ tsp. garlic powder
  • ½ tsp. paprika

For the Tartar Sauce

  • 1 cup Vegan mayonnaise
  • 2 Tbs. unsweetened pickle relish
  • 1 tsp. lemon zest
  • Juice of half a lemon

Preparation

For the Tempeh “Fish”

  1. Split the tempeh in half so that you have two thin rectangles. The way I do this is to lay the tempeh on a cutting board, hold the top steady with the palm of your hand and with a knife, slice through it like you are splitting open a bagel.
  2. If you like your tempeh less chewy, steam it for a few minutes to soften it. Cut each piece of tempeh into 4 pieces so you will have 16 pieces in total.
  3. In a bowl, add the flour, baking powder, garlic powder, chile powder, and Old Bay seasoning. Mix well. Add in the vinegar and slowly mix in the seltzer until the batter is the desired consistency (like pancake batter). In another bowl, mix the corn starch and the kelp flakes.
  4. Heat 2 inches of oil in a large skillet. Dredge the tempeh pieces into the corn starch-kelp mixture, shake off the excess, and then coat with the batter. If you want an extra crunchy, thicker battered covering, re-dredge the tempeh a second time. Fry the tempeh in the skillet in batches, turning once, until golden brown. Place the pieces on paper towels to drain and sprinkle with salt.
  5. Serve while hot with chips and tartar sauce on the side. Add lemon wedges for garnish, if desired.

For the Chips

  1. Preheat oven to 425ºF with a baking sheet in the oven.
  2. Pull the hot sheet pan out of the oven and put potato wedges on it in a single layer.
  3. Spray with cooking spray, sprinkle the spices onto the potatoes and put them back into the oven.
  4. Bake the potatoes, turning occasionally, until golden brown and tender, about 40 minutes.

For the Tartar Sauce

  1. In a bowl, mix the Vegan mayonnaise with the unsweetened pickle relish. Add some lemon zest and the juice of half a lemon. Mix well.
  2. Refrigerate until ready to serve.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Tempeh

 

AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 



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21 comments on “Tempeh ‘Fish’ N’ Chips With Tartar Sauce [Vegan]”

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Lisa
2 Years Ago

Made this last night. So delicious! I made it all as directed. I was worried it would taste too heavy or bland- no need to worry. The tempeh almost melted in your mouth and my husband wanted more tartar sauce. Will be making this again for sure.


Reply
Cassandra Gj
2 Years Ago

<3


Reply
Karissa Bernardo Campbell
2 Years Ago

I wish I had a vegan chef...


Reply
Norman Mitchell
2 Years Ago

great idea, i am assuming you have found some way of avoiding deep frying it


Reply
Dawn Schreiber
2 Years Ago

Joe McGinley we need to try this


Reply
Mbak Iken
2 Years Ago

Actualy, it's good for healt, it's nice as a non choleterolle food. But high protein.. I like it very much,, it's goog for the vegetarian..


Reply
Linda Dale
2 Years Ago

It looks way too much like cooked animal flesh to be appetizing to me. Sorry.


Reply
Autumn McGrath
2 Years Ago

soy eaters are as defensive as meat eaters. I will still just spread the word to my fellow vegans. have a fantastic weekend love all you vegans!


Reply
Autumn McGrath
2 Years Ago

soy products= false estrogen= man boobs for men and irregular lumps in female breasts. Happened to me in the 90's. I survived a breast lump from soy. I cant believe people still ignore the soy dangers.


Reply
Amanda Brown
18 Apr 2014

^ autumn there is estrogen/false estrogen in tons of foods. Not just soy.. And just because you suffered negative side effects doesn't mean everyone else will too..

Deborrah
20 Jun 2014

People should keep abreast of research and not go on rumors they read on the net. Soy is fine. Get organic GMO which you probably DIDN\'T have in the 1990s. Family history as well as other dietary, environmental and medication issues could all come into play. You can hardly blame one food item for your health problem.

Dubz
07 Jan 2015

Autumn what you are warning about soy should be heeded, however, tempeh is fermented soy and the prevailing research makes it clear that fermented soy products are not hazardous to your health and are quite healthy!

Martin Le Malin
2 Years Ago

Diane Roy


Reply


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