Serves 4

400g (2 packs) of Tempeh

For the marinade:

60ml tamari

60ml maple syrup

1.5 tsp smoked paprika powder

1 medium garlic clove, crushed

A pinch of black pepper

Method:

Mix together the wet ingredients, adding the pepper and crushed garlic, stir. 

Cut tempeh into 1/2 inch ‘fingers’, place in a shallow bowl and add the marinade. Cover and leave for 30 minutes at room temperature. 

To cook, add a generous glug of olive or coconut oil to a large frying pan, turn to a medium heat allowing the oil to warm. 

Place tempeh fingers in the frying pan, side by side (you may need to fry in 2 batches). If there is excess marinade, save this for later. 

Fry for approx 10 minutes, turning once, until the tempeh is browning on the edges. Once the tempeh has browned, add any remaining marinade and cook for a couple more minutes until nice and sticky.

Goes well with vegan dauphinois & shiitake mushroom potatoes, steamed asparagus and home made ketchup.