Spiced Barbecued Beancurd Bindles - Cuisine Magazine - From New Zealand to the World

Name: Spiced Barbecued Beancurd Bindles - Cuisine Magazine - From New Zealand to the World
Ingredients: 250g dried bean-curd wrappers; 300g meat alternative such as seitan, quorn or a commercial alternative meat product (I used Sunfed Chicken-free Chicken); 250g tempeh (I used seaweed tamari lupine tempeh from Tempeh Deli); 3 cloves garlic, minced; 2 teaspoons smoked paprika; 1 teaspoon dried chilli flakes; 2 tablespoons light soy sauce; 1 can (400g) drained kidney beans; 75g coconut oil (see Cook’s Notes); 3 spring onions, finely sliced; 175g chermoula paste (I used Alexandra’s brand)

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The savoury flavour bombs of this recipe come from the fermented characteristics of tempeh and soy sauce. The paprika and chilli add smokiness and warmth, and w

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Ingredients

250g dried bean-curd wrappers
300g meat alternative such as seitan, quorn or a commercial alternative meat product (I used Sunfed Chicken-free Chicken)
250g tempeh (I used seaweed tamari lupine tempeh from Tempeh Deli)
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
2 tablespoons light soy sauce
1 can (400g) drained kidney beans
75g coconut oil (see Cook’s Notes)
3 spring onions, finely sliced
175g chermoula paste (I used Alexandra’s brand)