Marinated Satay Tempeh served Two ways - Gluten Free Aussie Vegan

Ok I admit it, this Gluten Free Aussie Vegan is guilty of being a little bit obsessed with Tempeh lately. I’d never eaten it up until a few weeks ago when I first tried it in a Vegan Gyro I made. I loved the marinade I used in that recipe, loved the flavour and texture of the meaty Tempeh so I was curious to see what other marinades would work well with it and stumbled across a ripper of a recipe for Satay Tempeh. The original recipe just had the Tempeh by itself but I had thought it would be cool if I could try it in a Summer roll, then halfway through planning I decided I wanted to try it in a wrap version too. After the success of the Vegan Gyro I made a few weeks back I had a feeling that a satay version would go down just as well. So I decided I would show you 2 ways to serve this.

If I’m honest, I would say my favourite was the wrap version but that could be because by the time I made both of them and had taken pictures and finished recording for my video, the tempeh in the summer roll was cold whilst the wrap was still warm and had the crunchy potato slices and onion in it. But if you are a big fan of summer rolls I think you will love that too.

So I’m only going to show you 2 ways of serving this Satay Tempeh but of course it’s totally up to you what you do with it. Feel free to add your favourite toppings. I also loved munching the tempeh by itself. You could put it with veges, in noodle dishes or put it through a salad. I’d love to hear in the comments below how you used it.

If you try this recipe, don’t forget to tag a photo #gfaussievegan on Instagram. I’d love to see how your dishes turn out.

If you prefer to watch the video version of this recipe click the link below:

If you want the written recipe then scroll further down.

Satay Tempeh Mini Wrap closeup

Marinated Satay Tempeh Slices – mmmmm so saucy!

Satay Tempeh in Summer Rolls

Satay Tempeh in a Mini Wrap

Marinade Ingredients

RECIPE

Serves: 2-3 people (depending how hungry you are)

Ingredients:

Marinade:

1 fresh chilli or 1/4 tsp red pepper flakes or regular chilli flakes (I used Korean Red Pepper flakes for this recipe)
1 & 1/2 Tbsp (20 ml) Sesame Oil
2 Tbsp (32 g) smooth Peanut Butter
2 Tbsp (30 ml) gluten-free Soy Sauce or Tamari (check label to ensure gluten free)
2 Tbsp (30 ml) lemon or lime juice (I used lemon cos that’s what I had on hand)
3 Tbsp (45 ml) maple syrup (Make sure it’s pure and not imitation)

Summer Roll ingredients (besides the Tempeh):

Rice Paper
Approx. 1/2 Cup Cooked Quinoa or Rice
Mixed Lettuce Greens
Cucumber Slices
Hommus
Avocado Slices
Green Shallots – sliced

Mini Wrap Ingredients (Feel free to use bigger wrap. I just used what I had on hand)

Mini Corn Tortilla Wraps
1-2 Red Potatoes (I seasoned with rosemary, onion powder, garlic powder & massel chicken stock)
1/2 Red onion
Mixed Lettuce Greens
Cucumber Slices
Avocado Slices
Hommus
Green Shallots
Sweet Chilli Sauce
1/4 to 1/2 Cup Quinoa (Optional)

How to prepare Tempeh Marinade, Potato slices & onion:

To remove any bitterness from the Tempeh add it into a saucepan of boiling water and simmer for 15-20 mins. This step is optional.
Drain the saucepan and set the Tempeh on a chopping board or plate to cool and then slice lengthways into slivers.
Into a mixing bowl add the chilli flakes, sesame oil, peanut butter, soy sauce, lemon/lime juice and maple syrup then whisk till well combined. Have a little taste test and adjust flavor as needed, if you want it to have more of a kick then add more chilli flakes, if you want it more sweeter then maple syrup, more lemon or lime juice for acidity, or soy for saltiness but if you’re like me you’ll love this combination as is. The flavour is banging. It’s like a party going on in your mouth.
Add the Tempeh slices into the bowl and carefully mix to combine. You might need tongs to gently mix it through. Don’t go too rough or you might break the tempeh into pieces.
Then cover in gladwrap and marinate for at LEAST 2 hours but I would highly suggest letting it marinate overnight so it’s extra saucy.
Once Tempeh has had adequate marinating time, preheat the oven to 190c (375f)
Add the Tempeh onto lined oven tray and reserve the leftover marinade.
Slice up the potatoes and season them. I added in some rosemary, garlic powder, onion powder & massels chicken stock and drizzled a little oil over them for extra crispiness but it’s up to you, you might prefer to keep it simpler.
Bake the Tempeh for 25-30 minutes or until crispy on the edge and golden brown.
Bake the Potato slices at the same time for about 30 minutes or until desired crispy.
The onion slices will probably only take about 15-20 mins to bake but keep an eye out as they can easily burn.
Once you take the Tempeh out of the oven baste it in the leftover marinade to make it extra saucy.

To prepare the Summer Roll:

In a tray or big deep plate add some hot water and dip the rice paper sheet into it for about 20-30 seconds or until it starts going soft. Turning over once or twice then transfer it to a plate or chopping board.
Now I’m not the best at wrapping summer rolls so you might want to google summer roll wrapping techniques for tips on where to best place the ingredients but for my recipe I spread some hommus over the rice paper.
Then spread some quinoa
Added the Tempeh and sprinkled the shallots over it
Then added some mixed lettuce greens, cucumber & avocado slices and wrap.

To prepare the Mini Wraps:

Spread some hommus over the wrap
Add some quinoa over the hommus (quinoa not essential)
Add mixed Lettuce greens, cucumber & Avocado slices
Then add the Satay Tempeh slices, shallots, Potato & Onion slices
Then drizzle some Sweet Chilli Sauce though this is optional given the Tempeh is pretty saucy itself. Then wrap and apply to face. 🙂

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