Mekhala Living’s Thai Inspired Sauces – Roasted Delights!

This is an second feature about Mekhala Living. You might have seen me talk about them in my instagram food shots! Here’s more recipes as a continuation to the previous post about the sauces they generously gave me to sample! Besides stir – frying, black pepper, basil garlic sauces are great for roasting in the oven.

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Roasted medley:
Preheat oven to 180C. You’ll need potatoes cut in wedges, sliced tempeh and cherry tomatoes. In a glass baking pan, coat everything in generous amounts of olive oil, 3 tablespoons of basil garlic sauce and a couple pinches of salt. Bake in oven for 20min or till potatoes are done – Poke a fork in to check for a fluffy and soft texture.

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Roasted spicy tempeh:
Similar method to the roasted veggies but with just one extra step of marination for a much richer taste and juicier texture.

The night before serving, prepare the marinade.

Slice 2 blocks of tempeh. Mix ½ cup water, 1/3 cup olive oil, juice from 1 small lemon, 4 tbsp black pepper sauce, 4 tbsp basil garlic sauce with ½ tsp salt and 1 tbsp sugar in a bowl. You can add more/less depending on your taste! Place the tempeh in a glass dish and pour the marinade over, making sure all slices are in contact with liquid. Cover and let it sit in fridge overnight.

Next day, Preheat oven to 180C. Bake in oven for 20 – 30 min or till all marinade is absorbed and the tempeh turns a mouth-watering golden brown with caramalised dark brown spots. Enjoy!

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Do check out Mekhala’s sauces, pastes and dressings website and where to buy – all are vegan except for a few with honey!

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