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Crispy on the outside and bursting with hearty protein on the inside, they’d beat out most limp potato variations anyhow, no matter what you call them. Better yet, there’s no need to haul out a giant vat of oil for deep frying, since these killer apps are cooked over the stove top. Creamy peanut satay sauce is the sidekick to this new snack time superhero. These are also great served on top of salads, or to dip into your favorite soups! “Real Food Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes Or Less” by Hannah Kaminsky is full of amazing and easy recipes. Check it out from Skyhorse Publishing!

Tempeh Fries With Peanut Satay Sauce [Vegan]




For the Tempeh:

  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon ground coriander
  • 8 ounces tempeh, sliced crosswise into 1/2-inch strips

For the Peanut Satay Sauce:

  • 1/4 cup full-fat coconut milk
  • 1/4 cup creamy peanut butter
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1 teaspoon light agave nectar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4–1/2 teaspoon Sriracha
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt


  1. Place a large skillet over high heat and allow it to get blazing hot. In a large bowl, whisk both oils, soy sauce, paprika, and coriander together. Add in the tempeh strips, tossing them gently to coat. Pour the mixture, excess marinade and all, into the pan. Stand back slightly and prepare yourself for the sizzle! Turn the heat down slightly to medium-high, and spread the tempeh out in an even layer, making sure that each piece has full contact with the bottom of the pan. You want to fry them, after all, not steam them.
  2. Meanwhile, simply whisk together all the ingredients for the peanut satay sauce so that it’s ready when you are. If you really want to power through this step, just toss everything into your blender or food processor and let it go to town. Transfer the mixture to a small saucepan and gently warm it over medium-low heat. Bring it just to the brink of boiling, at which point it should have thickened nicely. It will continue to thicken as it cools, so you may want to add water to reach your desired consistency, or if you prepare it in advance.
  3. After about 3–4 minutes, the tempeh should be nicely browned on the bottom. Flip it over and repeat with the opposite side. When crisp and brown all over, your fries are ready to serve! Plate them with a dish of peanut satay sauce on the side.







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