Halal Cart Tempeh Platter

Tempeh Shawarma:

2 Tablespoons Lemon Juice

1 Tablespoon Soy Sauce

2 Tablespoons Fresh Oregano

1/2 Teaspoon Ground Coriander

1/2 Teaspoon Ground Cumin

5 Cloves Garlic, Minced

3 Tablespoons Olive oil

1/2 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

2 (8-Ounce) Packages Tempeh, Cubed

1/2 Cup Finely Diced Yellow Onion

Yellow Rice:

1 Tablespoon Olive Oil

1/2 Teaspoon Ground Turmeric

1/4 Teaspoon Ground Coriander

2 Cups Vegetable Stock

1 Cup Jasmine or Basmati Rice

1/4 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

White Sauce:

1 (5.3-Ounce) Container Plain Vegan Yogurt

2 Tablespoons Tahini

1 Tablespoon Olive Oil

1 Tablespoon Rice Vinegar

1/2 Teaspoon Garlic Powder

2 Tablespoons Fresh Mint, Minced

1/4 Teaspoon Salt

To Serve:

Shredded Romaine Lettuce or Cabbage

Tomatoes, Sliced or Cut into Wedges

Pita Bread, Lightly Toasted and Cut into Wedges


The longer you can let the tempeh marinate, the better, so begin preparing this meal at least 2 hours in advance, if not a full day. Start by whisking together the lemon juice, soy sauce, spices and herbs, olive oil, salt, and pepper. Mix well and add in the cubed tempeh and onions, tossing thoroughly to coat. This is also fantastic to prepare in a zip-top plastic bag to ensure complete coverage and an airtight seal. Place the mixture in your fridge and let rest for an hour at minimum, and 24 hours at best, before proceeding.

When you're ready to cook the meal, get the rice started so that it's hot and ready when you are. Place the olive oil in a medium saucepan over moderate heat, swirling it to coat the bottom. Sprinkle in the turmeric and coriander, sauteing very briefly just to toast the spices and allow their full flavors to develop. Deglaze the pan with the vegetable stock, stirring well to ensure that there are no spices sticking at the bottom, and add in the rice, salt, and the pepper. Cover, bring to a boil, and then reduce the heat to low. Simmer gently for about 20 minutes until all the liquid has been absorbed. Let rest for 5 minutes and fluff with a fork.

Meanwhile, return your attention to the marinated tempeh. Set a large skillet over medium-high heat and bring it up to temperature before dumping in the entire contents of the zip-top bag. Don't be alarmed if it immediately begins to sizzle and smoke; that's what you want to see! Spread out the cubed tempeh so that it's arranged an an even layer, with full contact on the skillet. Let cook, undisturbed, for at least 5 minutes until browned on the first side. Flip and continue to cook, repeating until all sides are golden and crispy.

For the white sauce, simply whisk together all of the ingredients until smooth.

Finally, you're ready to serve! Layer a sturdy base of fluffy golden rice on each plate, followed by a mound of hot tempeh. Drizzle generously with white sauce and garnish with any or all of the suggested accompaniments. Offer a dish of harissa paste or any other hot sauce on the side. Devour immediately!

Makes 4 - 5 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com