Meera Sodha's Vegan Leek and Tempeh Manis: A Fusion Dish from Lincolnshire to Indonesia
Meera Sodha presents a delightful vegan recipe that combines the earthy flavours of leeks with the nutty richness of tempeh, all brought together with a sticky, spicy sweet soy sauce. This dish, known as leek and tempeh manis, offers a unique fusion of Indonesian culinary traditions with a British twist, making it a standout addition to any plant-based menu.
The Star Ingredient: Tempeh
Tempeh, a fermented compressed soy bean product originating from Indonesia, serves as the protein powerhouse in this recipe. It is celebrated for its high protein content, subtle nutty flavour, and satisfying chewy texture. Once a niche ingredient, tempeh is now widely available in most large UK supermarkets, making it accessible for home cooks looking to explore vegan cuisine.
In this preparation, the tempeh is fried until crisp, then coated in a traditional Indonesian sweet soy sauce known as kecap manis. The addition of leeks, a staple from Lincolnshire fields, introduces a British element, creating a harmonious blend of cultures on the plate.
Essential Ingredients and Preparation
To recreate this dish, you may need to visit an online or local Asian supermarket to source key ingredients such as kecap manis and sambal oelek, a zesty Indonesian chilli sauce. Other components like makrut lime leaves, palm sugar, and tempeh are increasingly found in major supermarkets, simplifying the shopping process.
The recipe requires approximately 10 minutes of preparation and 30 minutes of cooking time, serving four people. Key ingredients include:
- 2 large leeks (330g)
- 6 tbsp neutral oil
- 400g tempeh, cut into 1cm cubes
- 4 garlic cloves, finely sliced
- 6cm x 2cm piece fresh ginger, finely grated
- 4 tbsp sambal oelek
- 3 fresh or frozen makrut lime leaves, deveined and finely shredded
- 1½ tbsp palm sugar or light brown soft sugar
- 1 tbsp kecap manis, plus extra for drizzling
- Fine sea salt
- 60g roasted peanuts, finely chopped
- Steamed jasmine rice, to serve
Cooking Instructions
Begin by preparing the leeks: top and tail them, cut in half lengthways, and finely slice the whites and greens. Wash the shredded leeks thoroughly in cold water, then soak them in a bowl of fresh cold water for five minutes, occasionally swishing with your hands. Drain and set aside.
Heat two tablespoons of oil in a wide pan over medium-high heat. Add the tempeh cubes and fry for eight to 10 minutes, turning until golden and crisp on all sides. Transfer to a plate.
Pat the leeks dry. Pour three tablespoons of oil into the same pan and add half the sliced leeks. Cook on medium-high heat for about eight minutes, leaving them undisturbed for intervals before stirring to achieve a crisp texture. Once crisp, transfer to a second plate and repeat with the remaining leeks, adding more oil if necessary.
In the same pan, add the remaining tablespoon of oil along with the garlic and ginger, frying for two minutes while stirring. Incorporate the sambal oelek, shredded lime leaves, palm sugar, kecap manis, half a teaspoon of salt, and two tablespoons of water. Mix in all the browned tempeh, three-quarters of the crisp leeks, and most of the peanuts until well combined.
Arrange the tempeh and leek mixture on a platter, drizzle with extra kecap manis, and top with the remaining leeks and peanuts. Serve hot with jasmine rice for a complete meal.
Why This Recipe Stands Out
This leek and tempeh manis recipe exemplifies the growing trend of fusion cuisine, blending Indonesian flavours with British produce. It not only offers a delicious vegan option but also highlights the versatility of tempeh as a meat alternative. The dish is perfect for those seeking to expand their culinary horizons with plant-based ingredients that are both nutritious and flavourful.
Whether you are a seasoned vegan cook or new to plant-based eating, this recipe provides an accessible way to enjoy international flavours from the comfort of your own kitchen.
