A vegan take on the popular comfort food from Senegal. A spicy onion based dish with tempeh marinated in lemon juice and mustard. Quick and easy to make.
5 from 3 votes
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Course Main
Cuisine Senegalese
Ingredients
Tempeh Marinade
300gtempeh
2tablespoonDijon mustard
2tablespoonslemon juice
½teaspoonsmoked paprika
½teaspoonsalt
½teaspoonfreshly cracked black pepper
1tablespoonvegetable oil
Yassa
3tablespoonsvegetable oil
3large brown onionsthinly sliced
4clovesgarlicminced
1sprig thyme
1Scotch bonnetdiced or whole depending on heat level
1bay leaf
1teaspoonnététou - locust bean powderoptional see note*
¼teaspoonturmericoptional for colour
1green bell pepperthinly sliced
300mlvegetable stock
2tablespoonsred wine vinegar
10green olives
Fresh parsley for garnish
Instructions
Cut the tempeh into bite-sized pieces then add to a bowl with the rest of the marinade ingredients. Mix well to coat the tempeh with the mustard and spices.
Heat 2 tablespoons of vegetable oil in a nonstick pan over medium heat. Once hot add the tempeh and fry on all sides until lightly golden all over. Reserve any remaining marinade. Watch not to burn the mustard. Turn the heat down if needed.
Remove the tempeh from the pan then add the remaining oil and the sliced onions with a pinch of salt. Sauté until the onions are soft and translucent and starting to turn golden, around 8 minutes.
Add the minced garlic, thyme, bay leaf and optional nététou. Sauté for 1 minute then add the turmeric, bell pepper, any remaining marinade and vegetable stock. Bring to a boil then reduce to a gentle simmer and cook for 5 minutes.
Add the tempeh and red wine vinegar, mix well to combine.
Taste and adjust the seasoning. The amount of salt needed will depend on the salt level in the stock. We added ¼ teaspoon salt and a good crack of black pepper.
Serve your Vegan Yassa garnished with sliced green olives and parsley.
Notes
Nététou is an optional ingredient you can read about it above.