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Pecan- and Cornmeal-Crusted Tempeh with CoconutâSweet Pota Recipe

Pecan- and Cornmeal-Crusted Tempeh with Coconut−Sweet Pota Recipe

Servings:
4

Ingredients:

  • 1/2 (cup) tamari
  • 1/4 water
  • 2 (tablespoo minced garlic
  • 2 (tablespoo minced peeled fresh ginger
  • 2 (tablespoo pure maple syrup
  • 2 (teaspoon) dried thyme
  • 2 (teaspoon) toasted sesame oil
  • 1/8 (teaspoon) cayenne pepper
  • 2 (8.0 ounce square packages grain-based tempeh, cut
  • 1 (cup) pecans
  • 1/2 (cup) cornmeal
  • 1/2 (teaspoon) fine sea salt
  • (to taste) Pinch of ground white pepper
  • 1/2 (cup) spelt flour
  • 1/2 (cup) unsweetened soy milk
  • High-heat neutral cooking oil, for deep-
  • 5 (small) 5 small beige-colored sweet potatoes (ab
  • 1 (cup) unsweetened coconut milk, warmed
  • 1/4 (cup) shredded unsweetened dried coconut, toas
  • (to taste) Sea salt and ground white pepper

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