Peri Peri Fakeaway Fries, Tempeh and Yogurt Sauce by @fitgreenmind

1h12
Hard

4 servings

🍟

1 bag

Frozen Fries

🍬

13 g

Sugar

🫑

7 g

Paprika

🧅

8 g

Onion Powder

🧄

9 g

Garlic Powder

🌿

10 g

Ground Coriander

🧂

9 g

Salt

🌿

1.5 g

Dried Oregano

🌶️

2.3 g

Smoked Paprika

🌶️

1.8 g

Cayenne Pepper

🧈

75 g

Vegan Butter

🌶️

20 g

Peri Peri Spice

🍋

3 g

Lemon Zest

🫘

400 g

Tempeh

🍯

60 ml

Agave Or Maple Syrup

🫗

30 ml

Oil

🍋

67 ml

Lemon Juice

🌶️

1 tbsp

Peri Peri Spice

🛢️

1 tbsp

Oil

🌿

2.1 g

Cumin

🌿

1 tsp

Ground Coriander

🌶️

1 tsp

Paprika

🌶️

1 g

Garam Masala

🌶️

1.3 g

Chili Powder

🥣

130 g

Yogurt

🥄

4 tbsp

Vegan Mayo

🧂

Salt

🍬

Sugar

🍋

0.5

Lemon Juice

🌽

4 ears

Corn On The Cob

🥖

250 g

Baguette

🥕

Mixed Vegetables

Preparation Steps

  1. Step 1/16

    Preheat the oven to 200°C/400°F. Prepare the homemade fries according to the packet instructions.

    homemade fries
    🍪baking tray

  2. Step 2/16

    Combine the sugar, paprika, onion powder, garlic powder, 1 tablespoon ground coriander, salt, dried oregano, smoked paprika, and cayenne pepper in a mixing bowl.

    sugar
    paprika
    onion powder
    garlic powder
    ground coriander
    salt
    dried oregano
    smoked paprika
    cayenne pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/16

    Mix the peri peri spice blend thoroughly. Sprinkle a small amount over the cooked fries.

    peri peri spice
    homemade fries
    🥣mixing bowl
    🥄spatula

  4. Step 4/16

    Slice the tempeh into even pieces. Combine the tempeh with agave syrup, 1 tablespoon vegetable oil, juice of 1 lemon, and 1 tablespoon peri peri spice.

    tempeh
    agave syrup
    vegetable oil
    lemon juice
    peri peri spice
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/16

    Cover the tempeh and marinate it for 30 minutes. Turn the slices once halfway through marinating.

    tempeh
    🥣mixing bowl
    🥄spatula

  6. Step 6/16

    Mix vegan butter with 1 tablespoon peri peri spice and the zest of 1/2 lemon. Stir until the butter is evenly seasoned.

    vegan butter
    peri peri spice
    lemon zest
    🥣mixing bowl
    🧀zester
    🥄spatula

  7. Step 7/16

    Spread the peri peri butter over the pre-cooked corn on the cob. Spread the remaining butter over the baguette.

    corn on the cob
    baguette
    vegan butter
    🍪baking tray
    🥄spatula

  8. Step 8/16

    Arrange the buttered corn and baguette on a baking tray. Grill in the 200°C/400°F oven for 10–12 minutes until browned.

    corn on the cob
    baguette
    🍪baking tray

  9. Step 9/16

    Heat 1 tablespoon vegetable oil in a frying pan. Add cumin, 1 teaspoon ground coriander, paprika, garam masala, and chili powder.

    vegetable oil
    ground cumin
    ground coriander
    paprika
    garam masala
    chili powder
    🍳frying pan
    🥄measuring spoons

  10. Step 10/16

    Sauté the spices in the oil for about 1 minute. Stir continuously until fragrant.

    vegetable oil
    ground cumin
    ground coriander
    paprika
    garam masala
    chili powder
    🍳frying pan
    🥄wooden spoon

  11. Step 11/16

    Add plant-based yogurt, vegan mayonnaise, a pinch of salt, a pinch of sugar, and juice of 1/2 lemon to the blender jug. Add the warm spice oil.

    plant-based yogurt
    vegan mayonnaise
    salt
    sugar
    lemon juice
    vegetable oil
    🥤blender jug
    🥄measuring spoons

  12. Step 12/16

    Blend the yogurt sauce until smooth and creamy. Taste and adjust seasoning if needed.

    plant-based yogurt
    vegan mayonnaise
    🥤blender jug

  13. Step 13/16

    Heat the remaining vegetable oil in a frying pan. Pan-grill the marinated tempeh until deeply charred on both sides.

    tempeh
    vegetable oil
    🍳frying pan
    🥄spatula

  14. Step 14/16

    Slice the eggplant and zucchini into grill-friendly pieces. Cut the broccoli into florets.

    eggplant
    zucchini
    broccoli
    🔪knife
    🪵cutting board

  15. Step 15/16

    Grill the eggplant, broccoli, and zucchini until tender and lightly charred. Turn the vegetables as they cook.

    eggplant
    broccoli
    zucchini
    🍳frying pan
    🥄spatula

  16. Step 16/16

    Serve the peri peri tempeh with seasoned fries, grilled corn, grilled baguette, grilled vegetables, and yogurt sauce. Drizzle or dip with the sauce.

    tempeh
    homemade fries
    corn on the cob
    baguette
    eggplant
    broccoli
    zucchini
    plant-based yogurt
    🥄spatula

Composition

Ingredients

Types

Sweeteners, Spices, Seasonings, Herbs, Fats, Plant-Based Dairy, Fruit, Plant Protein, Soy Products, Vegetables, Bakery

Ingredients

Frozen fries, Sugar, Paprika, Onion powder, Garlic powder, Ground coriander, Salt, Dried oregano, Smoked paprika, Cayenne pepper, Vegan butter, Peri peri spice, Lemon zest, Tempeh, Agave or maple syrup, Oil, Lemon juice, Cumin, Garam masala, Chili powder, Yogurt, Vegan mayo, Corn on the cob, Baguette, Mixed vegetables

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

890 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 113g, Fat: 39g, Fiber: 16g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 165mg, Iron: 6.1mg, Potassium: 1110mg, Sodium: 1290mg

Vitamins

Vitamin C: 108mg, Vitamin A: 220µg, Vitamin K: 125µg, Folate: 120µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

12 minutes

Overall

1 hour 12 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, zester, knife, cutting board, spatula, baking tray, frying pan, wooden spoon, blender jug

Appliances

oven, blender, stovetop

Type

Type

Type Of Dish

Main Course, Sharing Platter

Occasions

Friday Night, Casual Dinner, Weekend Meal, Fakeaway Night

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Portuguese, South African, Vegan

Geographic

to inform

Various

Aspect

Texture

Crispy, Charred, Creamy, Juicy, Tender

Flavors

Spicy, Smoky, Tangy, Sweet, Savory, Herbal, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked tempeh or yogurt sauce out longer than 2 hours), fridge : 3 days (Store components in separate airtight containers,Cool leftovers before refrigerating,Keep yogurt sauce tightly covered), freezer : 2 months (Freeze cooked tempeh separately in an airtight container,Do not freeze yogurt sauce,Fries and grilled vegetables may lose texture after freezing)