Recipe: tempeh rolls with satay sauce

Like all fermented foods, tempeh contains live enzymes and probiotics, so eating it raw allows you to benefit from all the good live bacteria. It is recommended to marinate it up to 24 hours in advance to get the maximum flavor.

Preparation time: 15 minutes
Total time: 30 minutes
Output : 4 rolls

Coconut satay sauce
1/4 cup (60 mL) coconut milk
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) red curry paste
3 tbsp (45 mL) coconut or brown sugar
1 tbsp (15 mL) lime juice

250 g tempeh
4 rice leaves
2 cups (500 mL) finely chopped kale
1 cup (250 mL) julienned bell peppers
1 cup (250 mL) julienned Asian pear
1 cup (250 mL) radish or pea sprouts
1/2 cup (125 mL) bean sprouts
1/2 cup (125 mL) enoki mushrooms

Preparation:

In a large deep bowl, whisk together coconut milk, soy sauce, red curry paste, coconut sugar and lime juice. Slice tempeh into 16 equal pieces and gently place in sauce. Let marinate for about 15 minutes.

Soak 1 rice sheet in hot water and lay flat on a damp dish towel. In the center of the sheet, place a quarter of each ingredient in layers: green cabbage, peppers, pear, sprouts, beans, mushrooms, tempeh and some of the sauce. With wet fingers, roll up firmly, leaving the ends open. Slice into 3 pieces. Repeat for remaining 3 rolls.

Nutritional information, per serving :

• Calories: 286
• Protein: 16 g
• Fat: 10 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Sodium: 495 mg