|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||65%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a high-protein alternative to French fries, or want a healthy snack your vegetarian or vegan kids will actually eat? Try this cornmeal breaded fried tempeh recipe for a vegetarian and vegan snack or finger food perfect for kids, Superbowl snacking or anytime you want something more than a carrot to dip into ranch dressing.
This recipe suggests dipping your fried tempeh sticks in a vegan curry-mayonnaise sauce, but you could also try these with ketchup, soy sauce, ranch dressing or even barbecue sauce. I also really like a sweet Thai chili sauce for dipping.
Gather the ingredients.
First, slice the tempeh lengthwise to make "French fry" shapes, about 1/4-inch thick sticks.
In a large skillet, bring about an inch of water or vegetable broth to a boil. Working in batches if needed, simmer the tempeh, covered, for 10 minutes, then drain well. This step is needed to pre-cook the tempeh.
Combine the cornmeal and salt in a small or medium-sized bowl. While the tempeh is still moist, roll each stick well in the cornmeal and salt mixture.
In a large skillet, heat the vegetable or canola oil over medium-high heat. Working in batches as needed, sauté the cornmeal-coated tempeh for 2 minutes on each side or until lightly golden brown. Drain each tempeh fry on a paper towel.
To make your curry mayonnaise sauce, whisk together the mayonnaise and curry powder in a small bowl, and dip your tempeh fries in this curried mayonnaise dip. Enjoy!