Deep Fried Pickled Tempeh

with Home-made Dill Sauce



  • 1 block of tempeh
  • 1 cup of canola or cooking oil
  • 1 lemon

Pickling Juice Ingredients

  • 1 cup vegetable broth
  • 1.5 cups apple cider vinegar
  • ½ bunch of dill chopped
  • 1 tbsp salt
  • 2 tsp coriander seeds

Wet Batter Ingredients

  • 1 cup almond milk
  • 2 eggs (or vegan egg replacers)

Dry Bread Batter Ingredients

  • 1.5 cups of breadcrumbs
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper

Dip Ingredients

  • 1 cup of mayonnaise (vegan if available)
  • 1 cup of sour cream (vegan if available)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ cup of dill chopped

    Cooking Instructions

    1. Mix all the ingredients for the pickling juice in an air-tight container
    2. Cut the tempeh into bite sized rectangular pieces and soak in the pickling juice for at least 24 hours in the fridge.
    3. Mix the milk and eggs in one bowl
    4. Mix the breadcrumbs, garlic powder, salt, and cayenne pepper in another bowl
    5. Dip the tempeh in the milk mixture (make sure it’s well covered)
    6. Then dip them in the bread mixture until they are well covered
    7. Put the tempeh bites into the freezer for 35 minutes allowing the batter to set
    8. Heat the oil in a pan on medium/high heat
    9. Add the tempeh when the oil is hot and cook until all sides are dark brown
    10. Move to a plate with a folded paper towel on it to soak up excess oil
    11. Whisk all the dip ingredients together
    12. Serve the tempeh with dip and a slice of lemon