Tempeh Cubed Madras Flatbreads

Serves 2 • Prep 15 min • Cooking 15 min
Vegan
Get this stuff
  1. 1 pack Tempeh Cubed Madras
  2. 2 vegan naan breads
  3. 150g cabbage (shredded)
  4. 2 carrots (grated)
  5. 1/2 cucumber (deseeded & sliced)
  6. Handful of fresh mint leaves
  7. Handful of fresh coriander
  8. 150g natural/vegan yogurt
  9. 2 tbsp vegan mango chutney
  10. 1 red chilli (sliced)
  11. Vegetable oil
Do this stuff
  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Heat a wok or deep frying pan and fill about 1 inch deep with oil.
  3. When the oil is hot, add the cubed Tempeh and fry until crispy and golden.
  4. Drain the Tempeh on a bit of kitchen towel.
  5. Sprinkle the naan breads with water then warm through for about 5 minutes.
  6. Add the cabbage, carrot and cucumber to a bowl.
  7. Place the mint and coriander in a food processor with the yogurt and blitz.
  8. Pour the herby yogurt over the veggies and mix.
  9. Serve the warm naans topped with piles of the slaw, the Tempeh, and garnish with chilli and mango chutney.
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