Curried Tahini Carrot Slaw with Smoky Maple Tempeh
Lately every time I come here I have writers block. The Messy Kitchen is more than five years old now, which is pretty old in blog years. I guess it makes sense that regurgitating my adaptations to recipes that pretty much already exist for a small handful of people to read just isn’t as fun as it used to be. Yes I cook lots of recipes off of my own blog and it’s nice to be able to find them, but they have Pinterest for that! I think it’s about time to either put some creative energy into remodeling this space into a unique concept I enjoy… or send her out to pasture. So we’ll see which of those happens. Just figured I’d let you know where my head is at.
This recipe is definitely one I’ll make again, and I think my step dad would agree. He requested “a tempeh dish where I can taste the tempeh” for his birthday dinner, and this delivers (although you can also taste the smoky sweet caramelized sauce on its edges). I personally love tempeh. Where as tofu you’re essentially just masking with whatever you’re cooking it with, the nutty flavor and delightful texture of tempeh is one that’s meant to be appreciated. It goes really great with the curried tahini carrot slaw, but if you’re not one for tempeh the carrot slaw itself would make a great side for any BBQ!
Curried Tahini Carrot Slaw with Smoky Maple Tempeh
Adapted from Happy Healthy Life
For the Tempeh
- 2 eight ounce packages of tempeh, each sliced into six triangles
- 1/2 tsp liquid smoke
- 3 Tbsp maple syrup
- 2 Tbsp soy or tamari
- 1 Tbsp olive oil or coconut oil
- Mix liquid smoke, maple syrup and soy/tamari in a small bowl.
- Warm a skillet up over high heat and add in the coconut or olive oil. When oil is hot, add the tempeh triangles. Cover with liquid smoke mixture. Flip the tempeh around a bit to allow it to absorb the liquid. Cook for about 5 minutes, until the tempeh is browned and has began to caramelize.
For the Carrot Slaw
- 8 cups shredded carrots
- 1 small yellow onion, diced
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 3 Tbsp maple syrup
- 2 Tbsp curry powder
- 1/2 tsp turmeric powder
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- Salt and pepper, to taste
Meanwhile, mix tahini, lemon juice, maple syrup, curry powder, and tumeric in a large bowl. Throw the carrots and onions in and toss. Stir in raisins and walnuts. Add salt and pepper to taste.
To assemble: Divide carrot slaw in six bowls. Top each bowl with two tempeh triangles.
Serves 6
