SPICED BARBECUED BEANCURD BINDLES

MAKES 18 LARGE SKEWERS / PREPARATION 40 MINUTES / COOKING 15 MINUTES

The savoury flavour bombs of this recipe come from the fermented characteristics of tempeh and soy sauce. The paprika and chilli add smokiness and warmth, and we seal in fat content by trapping the coconut oil within the bead curd.

250g dried bean-curd wrappers 300g meat alternative such as seitan, quorn or a commercial alternative meat product (I used Sunfed Chicken-free Chicken) 250g tempeh (I used seaweed tamari

lupine tempeh from Tempeh Deli) 3 cloves garlic, minced

2 teaspoons smoked paprika 1 teaspoon dried chilli flakes 2 tablespoons light soy sauce

1 can (400g) drained kidney beans 75g coconut oil (see Cook’s Notes) 3 spring onions, finely sliced 175g chermoula paste

(I used Alexandra’s brand)

Unwrap the bean-curd wrappers and cut 18 squares approx 12cm x 12cm (use leftovers in soups and stir fries). Place the squares into a mediumsized bowl, cover with cold water and soak for 10 minutes until they become opaque and flexible. Drain.

The strength of mustard is also its downfall. It is one of the earliest cultivated spices, though this long history has given us familiarity and, therefore, some contempt. I am as guilty of this as anyone. What would our mayonnaises, hotdogs and curries be without it? Making homemade mustard has reminded SPICED BARBECUED me my life would be less if it were lacking. BEANCURD BINDLES