Tempeh Dosas

with Dijon Cabbage Salad


Tempeh Ingredients

1 200g package of tempeh
1 tbsp paprika
½ tbsp cardamom
¼ tsp chili pepper (or more for more kick)

Cabbage Salad Ingredients

1 red or green cabbage sliced finely (or ½ of each)
1 red onion sliced thinly
1 carrot sliced thinly or shredded
½ cup of chives chopped (optional)
½ cup chopped parsley or arugula
Dijon Dressing Ingredients
½ cup vegan mayonnaise
1 tbsp dijon mustard
½ tbsp apple cider vinegar
1 tsp maple syrup or agave
1 garlic clove minced
Dash of salt

Other Ingredients

1 package of dosa mix (Pancake or waffle mix can be used as substitute. Omit any sugar to keep recipe savory)
Hummus (to spread on each dosa)
6 tbsp coconut oil
4 slices of lemon


  1. Heat 2 tbsp of coconut oil in a pan on medium heat.
  2. Chop the tempeh finely and add to the pan with a dash of salt.
  3. When the tempeh starts to brown, add the paprika, cardamom, and chili pepper. Set aside once tempeh has a slight crunch.
  4. Mix the Dosa recipe according to the package (try almond milk and vegan butter instead of milk and yogurt to make vegan). The mixture should be like pancake mixture.
  5. Heat a generous amount of coconut oil on a pan on medium heat and pour the dosa mixture in to 5” thin cakes. Flip once brown, similar to a pancake.
  6. Toss all the coleslaw ingredients together and whisk the dressing together in a separate bowl before combining the two mixtures.
  7. When the dosa is ready, spread hummus on top, top with coleslaw and add tempeh.
  8. Fold the dosa in half and serve with fresh lemon.