Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 308 KCAL | | Total fat | 18g | | Saturated fat | 3g | | Trans fat | 0g | | Cholesterol | 0MG | | Sodium | 1,241MG | | Carbohydrate | 22g | | Dietary Fiber | 9g | | Sugars | 0g | | Protein | 15g | | Vitamin A | 1% | | Vitamin C | 0% | | Calcium | 8% | | Iron | 20% |
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Side Dishes
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Flax Tempeh Fries with Curry Vegan Mayo
By: Cindi Avila
Serving Amount: 6 servings
Ingredients:
| 2 pkgs (8 oz each) Organic Flax Tempeh | | 4 tablespoons vegan mayonnaise | | 2 tablespoon curry powder | | 1/2 cup cornmeal | | 1 tablespoon salt | | 4 tablespoons vegetable oil |
To make dipping sauce, whisk together mayonnaise and curry powder.
Slice tempeh lengthwise into 1/4-inch fries. In a large skillet, bring 1 inch water to a boil. Working in batches, simmer tempeh, covered, for 10 minutes; drain. Combine cornmeal and salt. While tempeh is still moist, roll it in cornmeal mixture.
In a large skillet, heat oil over medium-high heat. Working in batches, sauté tempeh for 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm, with dipping sauce on the side.
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