How to make it

  • For the Cashew Sundried Tomato Spread:
  • Soak the cashew in water to get them as creamy as possible. Just place them in a bowl and cover in water for at least an hour. Drain when ready to use. It’s a good idea to do this a day in advance so that it comes together quickly when you’re ready.
  • Add drained cashews and sundried tomatoes to a food processor and pulse to chop everything up. Drizzle in water and puree until completely smooth. Place in fridge until ready to use. This thickens a lot as it sets.
  • For the tempeh:
  • Crumble tempeh into bite sized pieces, place in a small saute pan and add enough water to cover, plus a splash of soy sauce (about a tablespoon). Cover and bring to a boil. Let boil for about 5 minutes. Drain and set aside.
  • In the meantime, saute the onion in the olive oil for about 7 minutes. Add the caraway, garlic and black pepper and saute for a minute more.
  • Toss in the tempeh and saute for 10 minutes or so, until nicely browned. Mash the tempeh a bit while you’re cooking it. Drizzle in the soy sauce and lemon juice, and mix well. Taste for salt.
  • Assemble:
  • Remove tempeh from the pan and place in a bowl. Let it cool just to the point where it has stopped steaming. Give it a toss every now and again to help speed it a long, it should be about 15 minutes.
  • Mix 1/2 a cup of the cashew spread into the tempeh mixture and mash it up. Taste for salt and pepper.
  • Ok, now we’re going to form the triangles. Now, everyone has a different way of folding phyllo. I suppose

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