Vegan Tempeh Delight: A Nutty Twist on Traditional Tarte Slices

Indulging in a savory, wholesome snack doesn’t have to mean sacrificing flavor or nutrition. The Vegan Tempeh Delight combines the nutty richness of tempeh with a delightful twist on traditional tarte slices, making it a perfect option for health-conscious eaters and culinary adventurers alike. This recipe is not only packed with plant-based protein but also offers a harmonious blend of flavors that will leave your taste buds dancing.

Ingredients

For the Tarte Base:

• 1 ½ cups almond flour
• ½ cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• ¼ tsp sea salt

For the Tempeh Filling:

• 8 oz tempeh, crumbled
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ cup chopped walnuts
• ½ cup nutritional yeast
• Fresh herbs (such as parsley or cilantro) for garnish

Blender Dressing:

• ½ cup cashews, soaked for 2 hours
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 garlic clove
• Water, as needed for consistency
• Salt and pepper to taste

Cooking Instructions

Step 1: Prepare the Tarte Base

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized bowl, mix the almond flour and sea salt.
3. In a separate bowl, combine melted coconut oil, maple syrup, and vanilla extract. Pour this mixture into the dry ingredients and stir until a dough forms.
4. Press the dough evenly into the bottom and up the sides of a tart pan. Make sure it’s compact to hold the filling.
5. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.

Step 2: Create the Tempeh Filling

1. Heat a skillet over medium heat and add the crumbled tempeh.
2. Drizzle with soy sauce, then sprinkle smoked paprika, garlic powder, and cumin. Cook for about 5-7 minutes, stirring occasionally until the tempeh is golden and slightly crispy.
3. Remove from heat and mix in chopped walnuts and nutritional yeast. This will add a delightful crunch and cheesy flavor to your filling.

Step 3: Prepare the Blender Dressing

1. Drain and rinse the soaked cashews. Place them in a blender with lemon juice, nutritional yeast, garlic clove, and a pinch of salt.
2. Blend until smooth, adding water progressively until you achieve a creamy consistency. Taste and adjust seasoning with salt and pepper.

Step 4: Assemble and Serve

1. Spoon the tempeh filling into the cooled tarte base, spreading it evenly.
2. Drizzle the creamy cashew dressing over the top.
3. Garnish with fresh herbs for a pop of color and flavor.
4. Cut into slices and enjoy your Vegan Tempeh Delight fresh, or store in the refrigerator for up to three days.

Cooking Tips

• Ingredient Selection: Opt for organic tempeh when possible for the best flavor and nutritional value. Look for fresh, high-quality nuts and seeds for the filling to enhance the overall taste.
• Texture Variation: For a different texture, try adding sautéed mushrooms or bell peppers to the tempeh filling.
• Serving Suggestions: These tarte slices pair beautifully with a side salad or can be enjoyed as part of a larger vegan spread at gatherings.

Variations

• Spicy Kick: Add diced jalapeños or a dash of chili powder to the tempeh mixture for a spicy twist.
• Herb Infusion: Experiment with different herbs like thyme or oregano in the dressing for varied flavors.
• Nut-Free Option: Substitute almond flour with oat flour and walnuts with sunflower seeds for a nut-free alternative.

This recipe not only satisfies the palate but also fuels the body with wholesome ingredients. Whether you’re hosting a dinner party or simply craving a nutritious snack, these Vegan Tempeh Delight Tarte Slices will impress and nourish.

For more delicious plant-based recipes and cooking inspiration, check out Minimalist Baker or Oh She Glows.

Are you ready to whip up this delightful dish? Share your creations and thoughts with us and let’s celebrate the joy of cooking together!