BERRY YOGURT WITH TEMPEH CRUMBLE
Tempeh recommendation: Natural chickpea tempeh
A fruity, fresh summer dessert that will surprise you: creamy coconut yoghurt with lemon zest and berries forms the perfect base for a crispy, caramelized tempeh crumble with sesame seeds. A sweet finale with a crunch that is easy to make - ideal for warm days!
2 servings
15 min
Ingredients
- 100 g chickpea tempeh
- 300 g vegan coconut yoghurt
- 1 organic lemon (juice + zest)
- 150 g frozen berry mix (e.g. raspberries, blueberries, strawberries)
- 2 tbsp sugar
- 1 tbsp sesame seeds
- 1 tsp neutral oil (e.g. rapeseed oil)
- A pinch of cinnamon (optional)
Preparation
- Leave the berries to thaw slightly. Mix the coconut yoghurt with the lemon juice and zest, fold in the berries. Sweeten slightly to taste and season to taste.
- Crumble the tempeh with your hands or a fork. Fry in a pan with a little oil over a medium heat until crispy (approx. 4-5 minutes).
- Add the sugar and sesame seeds, stir well and allow to caramelize until golden brown. Optionally refine with a little cinnamon.
- Divide the yoghurt between two bowls, sprinkle the warm tempeh crumble on top and serve immediately.
Tip: Also delicious with a few chopped and roasted nuts!
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
