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The Perfect Vegan Christmas Tempeh Ham

Classic gone vegan

800 kcal – eat as you like – VE

Flavours: 3 tbsp orange marmalade (go on, get a fancy one for Christmas), 2 tsp Dijon mustard, ½ tsp cinnamon powder, some whole cloves, 10g fresh ginger, 1 tsp dark soy sauce

Bulk: 400g rectangular block of tempeh, small orange

Jazzy: add a splash of whiskey to the glaze

Great with: anything Christmassy!!

Lets cook: My tempeh was frozen so I defrosted it for an hour or so (and then with a little help from the microwave defrost setting). Heat the oven to 200oC. Boil the tempeh whole (big pan needed) for 15 minutes. Drain and pat dry. Slice diagonal lines into the tempeh to create diamonds. Coat in an oil of our choice and place a clove in the middle of each diamond.

Bake for 15 minutes. Meanwhile, prepare the glaze by mixing the marmalade, grated ginger, mustard, cinnamon and soy sauce in a small bowl/cup. Taste test to your desired sweetness/saltiness/spiciness. Slice the orange into thin circles. After the 15 minutes are up, take out the tempeh and remove the middle cloves. Coat in the glaze and add some oranges on top. Coat these as well. Make sure to use all the glaze, it’s what gives the tempeh its flavour. The more flavour on the tempeh = the tastier it is at the end. Put back in the oven for 10-15 minutes or until the oranges start to brown. Then your totally vegan, Christmas ‘ham’ is ready to partnered with all the trimmings or be part of a Christmas buffet  cutefacenobackground


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