Tempeh Satay Rolls
Like all fermented foods, tempeh contains live enzymes and probiotics so consuming it unheated keeps all the good digestive bacteria alive. Marinate tempeh up to a day ahead for maximum flavour.
- 250g tempeh
- 4 sheets rice paper
- 2 cups (500ml) shredded kale
- 1 cup (250ml) julienned mixed peppers
- 1 cup (250ml) julienned asian pear
- 1 cup (250ml) pea or radish sprouts
- 1/2 cup (125ml) sprouted beans
- 1/2 cup (125ml) enoki mushrooms
Coconut Satay Sauce:
- 1/4 cup (60ml) coconut milk
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) red curry paste
- 3 tbsp (45ml) coconut palm sugar or brown sugar
- 1 tbsp (15ml) lime juice
- In a large shallow bowl, whisk together coconut milk, soy sauce, red curry paste, palm sugar and lime juice.
- Slice tempeh into 16 equal pieces and gently toss with sauce. Let marinate for 15 minutes.
- Dip 1 sheet rice paper in hot water and lay on damp tea towel. Layer 1/4 portion each kale, peppers, pear, sprouts, beans, mushrooms, tempeh and some sauce across centre of rice paper.
- With wet fingers, roll up firmly leaving ends open. Slice into 3 pieces. Repeat steps for remaining 3 rolls.
Per 1/4 of the Recipe – Calories: 286 kcal, Protein: 16 grams, Fat: 10 grams, Carbohydrate: 35 grams, Fibre: 4 grams, Sodium: 495 mg