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World Vegan Day Special: Fried Okra with Chili Tempeh

Wishing everyone: Happy ” World Vegan Day 2012″

November is a wonderful month for all vegans. Do you know that November is also World Vegan Month?

Hence, we introduce a wonderful food to veganlogy’s reader…

~ Organic Tempeh~

Organic Tempeh

Tempeh is more than just a meat substitute for vegans and vegetarians. Organic Tempeh is a fermented soyfood, is originated in Indonesia. Made of fermented organic soybeans, it is a probiotic food that is a great source of protein, calcium, and fiber very commonly made and use in Malaysia and Indonesia. It is an amazingly nutrient rich soyfood, high in complete protein and Vit B-12, is an excellent choice especially good for strict vegans diets. Tempeh is low in calories and fat, and completely free of cholesterol.

Organic Tempeh differs form tofu in that it has a firmer texture, has a greater density and higher in fiber because the whole bean is used. So, it is a great meat alternative, and gives your recipes a heartier texture and taste.

Organic Tempeh has a naturally complex flavor that has been described as nutty mushroom flavour. Normally tempeh is sliced or cut in cubes and fried until the surface is crisp and golden brown. You can also sauteed, baked, stir-fried, broiled, steamed, or grilled. It is a versital food that can be used in recipes in different ways dips, chilis, stir-frys, soups, stews, salads and sandwiches.

So, let’s celebrate World Vegan Day 2012 with this wonderful source of protein!

Try this my > Quick > Simple >Easy > Spicy ~Steamed Tempeh~


1 pkt organic Tempeh-Cut into 3 inch lengths

1/2 tsp sea salt to your taste

1/2 tsp turmeric

1 tbsp organic chili powder or chili flake

some dried Parsley

Marinade the tempeh with sea salt for 20 minutes and toast flour light and dip fry.Toss with chili flake and parsley.


Fried Okra with Chili Tempeh




6-8 Organic Okra Lady’s finger from my garden yard -slice into diagonally size

1 medium size Onion- sliced thinly strips

1 tbsp coconut oil

1/4 cup filter water

Pinch of natural sea salt- to your taste

1/3 tsp mushroom seasoning

2 tsp Bragg’s liquid aminos-*this is a healthy, gluten free, non fermented soy sauce alternative*


1. Heat the wok with coconut oil fry sliced onion until fragrant then add okra filter water to saute the okra for 5 -8 minutes or until the okra is cooked dry and crispy.

2.  Place in the chili tempeh, seasoning and mixed well.

3. Best serve hot with nasi lemak or brown rice.

Enjoy Happy World VegaN DaY !!


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Copyright 2012 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter