Lemon and Walnut Crusted Tempeh

Vegan Lemon and Walnut Crusted Tempeh with lemon-thyme butter makes an amazingly delicious main for Thanksgiving or Christmas.

400 g/14 oz tempeh
1,5 cups of walnuts
1 tbsp lemon zest (zest of 1 lemon)
1,5 tbsp fresh thyme
2 cloves of garlic
1/2 cup of chickpea flour
2 tbsp melted vegan butter
1 tbsp lemon zest (zest of 1 lemon)
2 lemons, juice
1 tsp fresh thyme
salt, pepper

View the full recipe at Green Evi →