"My vegan version of a Hawaii classic local dish."
Vegan Meat Jun
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Prep time: 1hr
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 2 block tempeh
- 1/2 cups coconut aminos
- 2 tablespoon sesame oil
- 2 tablespoon garlic powder
- 4 tablespoon maple syrup
- 2 teaspoon ginger powder
- 2 teaspoon paprika
- 1 block soft tofu
- 1/2 cup chickpea flour
- 1 teaspoon black salt
- 1/2 cup nutritional yeast
- 2 tablepoons coconut aminos
- 1 tablespoon cumin
- 1 cup water
- pinch of turmeric
- 1/2 teaspoon baking soda
Method
Step 1
Start by cutting your tempeh in half then slicing each piece straight in the middle. Add your tempeh, sauces, and spices into a container and shake it up like this. Tempeh is naturally bitter so it needs to be cooked or marinated before consumed.
Step 2
Next, we're making our vegan scrambled egg. Combine all of the ingredients for the egg into a blender and blend until smooth.
Step 3
To a pan, spray avocado oil and add your marinated tempeh. To soften it’s texture and cook it down, add a cup of water then let it cook until it’s a reduction.
Step 4
To another pan on medium high heat, spray avocado oil and pour out your vegan egg batter. Spread it as thinly as possible like a crepe. Cook until it bubbles then try your best to flip it.
Step 5
Place your tempeh in the middle then fold the egg around it and cook until the egg isn’t soft anymore.
Step 6
Cut up, serve with rice and kimchi, and enjoy!
Note
Step 1
*Note: you don’t NEED black salt for this recipe but it will add an eggy flavor to your vegan scrambled egg. I highly recommend getting this.