Tantalising Vegan Tempeh Vindaloo Recipe

Author: BOSH!

Tantalising Vegan Tempeh Vindaloo Recipe

Test your spice levels with this rendition of a spicy vegan tempeh vindaloo, created by the iconic duo BOSH!.

They recommend a decent four teaspoons of chilli powder to get it just right. And for those of us with a lower tolerance for heat, drop it down to two teaspoons!

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Get your utensils ready! You’ll need a big saucepan with a lid, a steamer or heatproof colander, and a large frying pan.

Start off with making your curry stock. BOSH! have a great recipe for this in their book BOSH! On A Budget, or you can adapt your own stock base for the dish.

Total Time: 1 hour 5 minutes

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 4

Rating:  

Total Time: 1 hour 5 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 potato
  • 0.25 0.25 large brown onion
  • 0.75 0.75 large tomatoes
  • 1.5 1.5 garlic cloves
  • 0.25 0.25 small chunk fresh ginger
  • 2.5 2.5 grams fresh coriander
  • 0.25 0.25 Tbsp vegetable oil
  • 0.75 0.75 Tbsp tomato puree
  • 125 125 ml curry stock
  • 0.5 0.5 tbsp white-wine vinegar salt
  • For the tempeh:
  • 100 100 grams tempeh
  • 0.125 0.125 tsp salt
  • 0.25 0.25 tsp ground tumeric
  • 0.125 0.125 tsp chilli powder
  • 0.5 0.5 Tbsp flour
  • 0.25 0.25 Tbsp vegetable oil
  • For the spice mix:
  • 1 1 green cardamom pods
  • 0.5 0.5 large bay leaves
  • tsp hot chilli powder
  • 0.25 0.25 tsp cumin seeds
  • 0.25 0.25 tsp fennel seeds
  • 0.25 0.25 tsp ground coriander
  • 0.25 0.25 tsp ground tumeric
  • 0.125 0.125 tsp black peppercorns
  • 0.125 0.125 tsp garam masala
  • 0.125 0.125 tsp ground cinnamon

Method

  1. Start by preparing the potatoes and tempeh. Cut the potatoes in to 2cm chunks and the tempeh into 2-3cm chunks
  2. Add the potatoes to a saucepan with boiled salted water
  3. Place the colander on top to steam the tempeh, and cover with the lid
  4. Cook and steam for 7 minutes, then set the tempeh to the side and drain the potatoes
  5. Now to add the salt, tumeric, chilli powder and flour into a bowl, stir together, and add the tempeh
  6. Heat a pan with oil and fry the tempeh for 10 minutes, or until golden brown
  7. Remove from heat and prep the rest of your vegetables: peel and grate the onions, chop the tomatoes, peel and grate the garlic, finely chop the coriander
  8. Throw your spice mix into a frying pan with a tablespoon of oil on medium heat, and cook for 2 minutes (if the mix gets too dry you can add half a cup of water to loosen it up)
  9. Add the onion and a pinch of salt, and continue to sauté the mixture for 5-7 minutes
  10. Put your garlic and ginger into the pan and cook for another 3 minutes
  11. Mix in the tomato puree and a large splash of water, and cook for another 3 minutes
  12. Combine the stock, vinegar, chopped tomatoes, tempeh and potatoes
  13. Leave to simmer on medium heat – and taste test! Add more of the spice mix, salt or vinegar if needed
  14. Serve with fresh coriander and enjoy!

Recipe shared with permission from BOSH! On a Budget (£14.99, HQ)

Need some inspiration for some quick curry dishes? Check out our recommendations for some easy vegan weekday recipes!

Written by

BOSH!

BOSH! is a duo of British vegan chefs from Sheffield consisting of Henry Firth and Ian Theasby. They host a successful vegan cooking channel on YouTube, have authored a series of vegan cookbooks, and host the ITV1 television programme Living on the Veg.

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