Tempeh Lettuce Cups with Tamarind Sauce

This recipe combines  tempeh cubes with apples and red cabbage salad, served  in a lettuce cup along with galettes. There are three parts to this recipe:  The Galette, the Tempeh and Apple mix, and some Tamarind sauce. This combination is for a special occasion to show off to your friends, the CHEF! in you.

Tempeh is made from cooked organic soya beans and fermented with Rizopurous Oligoporus. Baked, sautéed or Grilled tempeh is a healthy alternative plant-based protein source. It is called “vegetarian meat” in Indonesia and different parts of Asia.

The French usually make Galette with buckwheat flour, eggs, and milk. It is served with a generous spread of butter topped with grated Emmental cheese, over a layer of sliced tomatoes and a serving of fresh corn. However, instead of using cheese and butter,  we’re using a  healthier vegan substitute. So this recipe is entirely vegan and made with buckwheat cereal, olive oil, and salt. And with the addition of coconut milk, you will take this galette a few notches up.

Lastly, we have the Tamarind sauce. This sauce is exceptionally yummylicous: a combination of tangy and sweet.  Combined with tempeh, apples, and red cabbage, it rounds out the flavors of the entire dish, making it a wholly wholesome and incredible meal. Learn how to assemble this beautiful combination below. 

You will find the recipe for the Tamarind sauce on page [insert] and for the easy Buckwheat Galettes on page [insert].