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

1h12

4 servings

🍟

1 bag

Frozen fries

🍬

13 g

Sugar

🌶️

7 g + 1 tsp

Paprika

🧅

8 g

Onion powder

🧄

9 g

Garlic powder

🫙

10 g + 1 tsp

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 + 1 tbsp

Peri peri spice

🍋

3 g

Lemon zest

🫘

400 g

Tempeh

🍬

60 ml

Agave

🫗

45 ml

Oil

🍋

67 ml + 0.5

Lemon juice

🫙

2.1 g

Cumin

🍛

1 g

Garam masala

🌶️

1.3 g

Chili powder

🥣

130 g

Yogurt

🥣

60 ml

Vegan mayo

🌽

4 ears

Corn on the cob

🥖

250 g

Baguette

🥕

Mixed vegetables

  1. Preheat
    • homemade fries

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

  2. Combine
    • sugar
    • paprika
    • Ground coriander

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

  3. Mix
    • peri peri spice
    • homemade fries

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

  4. Slice
    • tempeh
    • agave syrup
    • Peri peri spice

    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.

  5. Marinate
    • tempeh

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

  6. Mix
    • vegan butter
    • peri peri spice
    • lemon zest

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

  7. Spread
    • corn on the cob
    • baguette
    • vegan butter

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

  8. Arrange
    • corn on the cob
    • baguette

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

  9. Heat
    • vegetable oil
    • ground cumin
    • ground coriander

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

  10. Sauté
    • vegetable oil
    • ground cumin
    • ground coriander

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

  11. Add
    • plant-based yogurt
    • vegan mayo
    • salt

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

  12. Blend
    • plant-based yogurt
    • vegan mayo

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

  13. Heat
    • tempeh
    • vegetable oil

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

  14. Slice
    • eggplant
    • zucchini
    • broccoli

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

  15. Grill
    • eggplant
    • broccoli
    • zucchini

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

  16. Serve
    • tempeh
    • homemade fries
    • corn on the cob

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

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

1h12

4 servings

🍟

1 bag

Frozen fries

🍬

13 g

Sugar

🌶️

7 g + 1 tsp

Paprika

🧅

8 g

Onion powder

🧄

9 g

Garlic powder

🫙

10 g + 1 tsp

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 + 1 tbsp

Peri peri spice

🍋

3 g

Lemon zest

🫘

400 g

Tempeh

🍬

60 ml

Agave

🫗

45 ml

Oil

🍋

67 ml + 0.5

Lemon juice

🫙

2.1 g

Cumin

🍛

1 g

Garam masala

🌶️

1.3 g

Chili powder

🥣

130 g

Yogurt

🥣

60 ml

Vegan mayo

🌽

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 mayo, 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 mayo
    🧂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 mayo
    🧉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, Oil, Lemon juice, Cumin, Garam masala, Chili powder, Yogurt, Vegan mayo, Corn on the cob, Baguette, Mixed vegetables

Notes

Frozen fries (homemade style, prepared according to packet instructions), Sugar (for peri peri spice, for yogurt sauce), Paprika (for peri peri spice, for yogurt sauce), Ground coriander (for peri peri spice, for yogurt sauce), Salt (for peri peri spice, for yogurt sauce), Vegan butter (for peri peri butter), Peri peri spice (for peri peri butter, from the mix made earlier, for tempeh marinade), Lemon zest (zest of half a lemon, for peri peri butter), Tempeh (2 blocks, cut in slices), Agave (for tempeh marinade, or maple syrup), Oil (for tempeh marinade, for yogurt sauce spice saute), Lemon juice (juice of 1 small lemon, for tempeh marinade, juice of half a lemon, for yogurt sauce), Cumin (for yogurt sauce), Garam masala (for yogurt sauce), Chili powder (for yogurt sauce), Yogurt (for yogurt sauce), Vegan mayo (for yogurt sauce), Corn on the cob (pre cooked, amount not given), Baguette (amount not given), Mixed vegetables (for grilling, aubergine, broccoli and cucumber shown, amount not given)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, 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, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Friday Night, Casual Dinner, Weekend Meal, Fakeaway Night

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Portuguese, African

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)