Summer Rolls with Tempeh and Chili Garlic Peanut Sauce | Vegan Recipe

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and provides a similar texture.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is often less expensive.

Combine soy sauce, sesame oil, maple syrup, chili garlic sauce, water, and miso paste in a bowl and mix until smooth.

Add sliced tempeh to the marinade and let it sit for about 30 minutes.

In another bowl, combine peanut butter, sesame oil, rice wine vinegar, maple syrup, ginger powder, minced garlic, chili garlic sauce, minced thai basil, and chopped peanuts. Mix until smooth, adding 2 to 4 tablespoons of water to thin to desired consistency.

Pan-fry the marinated tempeh over medium heat until golden on both sides. Optionally, air fry or bake instead.

Prepare a dish of lukewarm water and dip the rice paper in it for about 10 seconds until pliable but still a bit stiff.

Place the soaked rice paper on a wooden surface and sprinkle black and white sesame seeds where the filling will go.

Add fresh herbs (thai basil and cilantro), sliced red peppers, sliced carrots, cooked tempeh, and sliced cucumber on top of the sesame seeds.

Roll the rice paper like a burrito, tucking in the sides as you go, and repeat for each roll.

Serve the fresh rolls with the peanut sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens