Vegan Tempeh Kathi Rolls
These high protein tempeh spiced kathi rolls is a delicious plant based take on the traditional indian street food - vegan and gluten free option!
Servings: 2
Ingredients
Spicy Tempeh Marinade
- 300 g tempeh
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp coriander
- 1 tsp cumin optional
- 2 tsp ginger-garlic paste
- 1/4 tsp turmeric
- 1 tsp salt
- 1/4 cup coconut cream add more if required
Kathi Rolls
- 1.5 cups mixed tri-colour bell peppers or 1 bell pepper
- 1 red onion
- olive oil for frying
- 4 chapatis or rotis or parathas
- chopped coriander
Mint-Coriander Yogurt Chutney
- 1/2 cup packed cilantro with stems
- 2 tbsp mint leaves
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1 small green chili
- 1/2 tbsp lemon juice
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup soy yogurt or any other plant based yogurt
Instructions
- Chop tempeh into cubes. Add tempeh to a bowl, followed by spices, coconut cream and ginger garlic paste. Mix well.
- Blend all chutney ingredients until smooth. Adjust the salt here if required. Chill until ready to use.
- Drizzle some olive oil and air fry tempeh for 7 minutes, shaking them halfway.
- Slice onions and bell peppers finely. Saute them in some olive oil over medium heat until they are half cooked (still crunchy).
- Add back in tempeh and give that a good mix.
- Place the chapati on a plate. Spread 1-2 tbsp of green chutney on the chapati. Add a generous amount of filling.
- Roll it up tightly or fold them on both sides (with one flap over the other) and secure with toothpick.
- Serve with the rest of the green chutney. Enjoy!