Vegan recipe with sweet and sour onion jam with raisins

INGREDIENTS
- 1 250g pack of chickpea tempeh
- ⁠ 1 small coffee cup of mirin
- ⁠ 200 grams of 100% coconut yogurt
- ⁠ 2 fresh spring onions or 1 bunch of chives
- ⁠ EVOO (extra virgin olive oil)
- ⁠ 1 tablespoon wasabi sesame seeds (or sesame seeds of your choice)
- ⁠ 4 tablespoons of sweet and sour onion jam with raisins

ELABORATION:
- Cut the tempeh into regular rectangles and transfer it to a flat-bottomed container with the mirin.
- ⁠ Let it marinate for 10 minutes
- Heat three tablespoons of EVOO in a large skillet. When hot, lower the heat and cook the tempeh on one side until golden brown. Turn all the pieces over and brown the other side. The heat should be low to prevent the tempeh from drying out.
Meanwhile , prepare the sauce: Add a few tablespoons of the coconut yogurt blended with two tablespoons of EVOO, a pinch of salt, and a few grinds of black pepper, and mix well. Chop the spring onion or chives with a knife, add to the yogurt, and mix everything well.
- ⁠ Once the tempeh is plated, add a few tablespoons of yogurt sauce and the sesame seeds.
- ⁠ Serve it hot or warm accompanied by a few spoonfuls of the sweet and sour onion jam with raisins

AUTHOR: Rosa Asturias