This Nepalese Tempeh Choila, a vegan take on a popular Nepalese dish that usually contains meat, is spicy and fresh and plays well both as an appetizer, or a stuffing for tacos and rotis. Recipe takes under 20 minutes and is gluten-free and nut-free.

  • 1 8-oz package tempeh, cut into 1/2-inch cubes
  • 1 medium red onion or 2 shallots, minced
  • 2 medium tomatoes, finely diced
  • 4 scallions or spring onions, trimmed, green and white parts finely chopped
  • 1 tsp smoked paprika
  • 1/2-inch piece of ginger, peeled and finely julienned
  • 2 cloves garlic, crushed and chopped
  • 2 tbsp fresh coriander leaves, finely chopped
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 1 tsp vegetable oil (mustard oil is traditional, but use any other if you don't have this)
  • 1 tsp fenugreek seeds (methi)
  • 1/2 tsp turmeric
For tempeh marinade:
  • Juice of 1 lemon
  • Ground black pepper and salt to taste

  1. Mix the tempeh with the marinade ingredients-- lemon, pepper and salt -- place in a baking dish, and broil at the high setting for 5-10 minutes or until the tempeh browns slightly at the top. Remove.
  2. Mix the chopped onions, tomatoes, scallions, ginger, garlic, black pepper, paprika, coriander leaves, and broiled tempeh cubes in a bowl.
  3. In a small saucepan, heat the oil. Add the fenugreek seeds and, as they start to blacken, add the turmeric. Remove from heat after a few seconds and pour over the veggies and tempeh.
  4. Mix well and squeeze more lemon juice if you wish. Add salt to taste. Serve at room temperature.

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