Easy Carrot Slaw with Smoky Maple Tempeh Recipe

This recipe? Oh, this recipe is a game-changer. In our household, weeknight dinners are often a balancing act between healthy, delicious, and, let’s be honest, quick. Juggling work, school runs, and everything in between doesn’t leave a lot of time for elaborate culinary masterpieces. That’s where this Easy Carrot Slaw with Smoky Maple Tempeh Triangles recipe swooped in like a superhero in a kitchen apron.

The first time I made it, I was a little skeptical. Carrot slaw? Tempeh? Would my picky eaters even touch it? But something about the description – “bold, crunchy tahini and curry dressed carrot slaw meets sticky-sweet smoky-maple glazed tempeh triangles” – just sang to me. And let me tell you, it delivered on every promise.

The smoky maple tempeh is, in a word, addictive. The slight bitterness of tempeh is completely transformed by the sweet maple syrup, the savory tamari, and that hint of smoky depth. It becomes almost candy-like, but in a grown-up, sophisticated way. And then there’s the carrot slaw. Forget those bland, mayonnaise-laden slaws of picnics past. This is a vibrant, flavorful explosion of textures and tastes. The tahini dressing is creamy and nutty, the curry powder adds warmth and intrigue, and the lemon juice brightens everything up. The crunch of the carrots, the sweetness of the optional raisins, and the sharpness of the onion all play together in perfect harmony.

My family devoured it. Even my son, who usually eyes anything remotely “healthy” with suspicion, asked for seconds. The combination of the sweet tempeh and the tangy slaw is just irresistible. It’s a dish that’s satisfyingly hearty, yet feels light and fresh at the same time. It’s become a regular in our rotation, and I’m constantly tweaking it – sometimes adding a bit more spice, sometimes throwing in different nuts, but always coming back to the core magic of this recipe.

If you’re looking for a vegan meal that’s easy to make, packed with flavor, and sure to impress, look no further. This Easy Carrot Slaw with Smoky Maple Tempeh Triangles is about to become your new favorite too. Get ready for a flavor adventure that will leave you craving more – and feeling good about what you’re eating.

Ingredients

This recipe is built around a few key components, each bringing its unique flavor and nutritional value to the table. Let’s break down each ingredient and explore why they are essential for creating this delicious and balanced meal.

• 8 ounces Tempeh, sliced into triangles: Tempeh is the star protein of this dish. Originating from Indonesia, tempeh is made from fermented soybeans. This fermentation process not only makes it easier to digest but also enhances its nutritional profile. Tempeh is a nutritional powerhouse, packed with protein, fiber, vitamins, and minerals. It has a firm texture and a slightly nutty flavor, which makes it incredibly versatile. For this recipe, slicing it into triangles allows for maximum surface area to get beautifully caramelized in the smoky maple glaze. When choosing tempeh, look for varieties that are firm and have a pleasant, slightly fermented aroma. You can find tempeh in most health food stores and increasingly in mainstream supermarkets, often in the refrigerated section near tofu. If you are new to tempeh, this recipe is a fantastic introduction as the smoky maple glaze completely transforms its often-misunderstood flavor profile into something truly crave-able.
• ¼ teaspoon Liquid Smoke (optional): Liquid smoke is the secret ingredient that elevates the tempeh from simply sweet to deliciously smoky. It’s a natural product made by condensing the smoke from burning wood, typically hickory or mesquite. Just a tiny amount of liquid smoke adds a depth of flavor that mimics grilling or smoking, without needing any actual smoking equipment. While optional, it truly enhances the “smoky” aspect of the maple glaze and complements the sweetness beautifully. If you’re sensitive to smoky flavors or can’t find liquid smoke, you can omit it, but for the full intended flavor experience, it’s highly recommended. A little goes a long way, so ¼ teaspoon is all you need to impart that wonderful smoky note.
• 1 ½ tablespoon Maple Syrup, grade B (or Grade A Dark/Robust): Maple syrup is the sweetener and the “glue” of the smoky glaze. Grade B (now often labeled as Grade A Dark or Robust) maple syrup is preferred for its richer, more intense maple flavor, which works wonderfully with the smoky and savory elements of the dish. However, Grade A Amber or even Grade A Golden will also work, just adjust to your sweetness preference. Real maple syrup isn’t just a sweetener; it also contains antioxidants and minerals. It’s important to use real maple syrup and not pancake syrup, which is typically corn syrup based and lacks the depth and complexity of genuine maple syrup. The maple syrup caramelizes beautifully in the skillet, creating that sticky, irresistible glaze on the tempeh.
• 1 teaspoon Extra Virgin Olive Oil or Virgin Coconut Oil: A touch of oil is needed to sauté the tempeh and prevent it from sticking to the skillet. Extra virgin olive oil is a healthy and flavorful option, adding a subtle fruity note. Virgin coconut oil, with its subtle sweetness and higher smoke point, is another excellent choice, especially if you want to enhance the dish’s slightly tropical vibe. Both oils are healthy fats and contribute to the overall richness of the meal. You can also use avocado oil or another neutral cooking oil if preferred. The key is just a small amount to facilitate cooking and prevent sticking.
• 2-3 teaspoon Tamari or 2 teaspoon Soy Sauce: Tamari and soy sauce provide the savory, umami backbone to the smoky maple glaze. Tamari is a gluten-free soy sauce alternative, typically made with little to no wheat. It often has a richer, less salty flavor than traditional soy sauce. Soy sauce, on the other hand, offers a more pronounced salty and umami flavor. Both work well in this recipe, and the choice depends on your dietary needs and flavor preferences. Start with 2 teaspoons and add more to taste, especially if using tamari, as it can be slightly less salty. The saltiness balances the sweetness of the maple syrup and the smokiness of the liquid smoke, creating a harmonious and complex flavor profile.
• 1 tablespoon Crushed Raw Walnuts: Walnuts add a delightful crunch and nutty flavor to the tempeh. Raw walnuts are preferred as they have a fresher, less oily taste compared to roasted walnuts. Crushing them allows them to adhere better to the tempeh and provides a satisfying textural contrast to the soft tempeh and crunchy slaw. Walnuts are also a nutritional powerhouse, rich in omega-3 fatty acids, antioxidants, and healthy fats. You can substitute with other nuts like pecans, almonds, or even sunflower seeds for a nut-free option, although walnuts provide a particularly complementary flavor.
• 4 cups Shredded Carrots: Carrots are the foundation of the slaw, providing vibrant color, sweetness, and a satisfying crunch. Shredded carrots are readily available pre-packaged, making prep even easier. However, you can also shred them yourself using a box grater or food processor. Choose firm, brightly colored carrots for the best flavor and texture. Carrots are packed with beta-carotene, which the body converts to Vitamin A, along with fiber and other essential nutrients. They bring a natural sweetness that is balanced by the tangy dressing.
• 1 small Onion, diced: Onion adds a pungent and slightly sharp counterpoint to the sweetness of the carrots and the richness of the tahini dressing. Diced onion provides a pleasant texture and flavor complexity to the slaw. You can use yellow, white, or red onion depending on your preference. Red onion will offer a slightly sharper bite, while yellow onion is milder and sweeter when cooked but still has a nice sharpness raw. If you’re sensitive to raw onion, you can soak the diced onion in cold water for about 10 minutes to mellow its sharpness before adding it to the slaw.
• 1 tablespoon Curry Powder: Curry powder is the spice that gives the carrot slaw its unique and warming flavor. It’s a blend of various spices, typically including turmeric, coriander, cumin, fenugreek, and chili powder, among others. Curry powder adds depth, warmth, and a subtle earthy note to the slaw that pairs beautifully with the tahini and lemon juice. The exact flavor profile of curry powder can vary between brands, so feel free to experiment to find your favorite. For a milder slaw, start with ¾ tablespoon and add more to taste.
• ¼ teaspoon Turmeric Powder (optional): Turmeric powder is included for an extra boost of turmeric power and vibrant color. Turmeric is well-known for its anti-inflammatory properties, thanks to its active compound curcumin. While the curry powder already contains turmeric, adding a bit extra intensifies the color and adds a subtle earthy, slightly bitter note. It’s optional, but a great way to enhance the health benefits and visual appeal of the slaw.
• ⅛ teaspoon Black Pepper: Black pepper enhances the flavors of all the other spices and ingredients. It adds a subtle warmth and a hint of spice. Freshly ground black pepper is always preferred for its more intense flavor, but pre-ground pepper will also work.
• 2 tablespoon Tahini: Tahini is the creamy, nutty base of the slaw dressing. It’s made from ground sesame seeds and has a rich, slightly bitter, and deeply nutty flavor. Tahini provides healthy fats, protein, and calcium. It’s essential for creating the creamy texture and unique flavor of this slaw. When using tahini, make sure to stir it well before measuring, as the oil tends to separate. Look for tahini that is smooth and pourable, not dry and crumbly.
• ¼ cup Fresh Lemon Juice: Fresh lemon juice is the acidic component that brightens the slaw and balances the richness of the tahini and sweetness of the carrots. It adds a zesty, tangy flavor that is crucial for cutting through the richness and making the slaw refreshing and vibrant. Freshly squeezed lemon juice is always best for its brighter flavor and higher vitamin C content. Avoid bottled lemon juice if possible, as it can have a less fresh and sometimes slightly bitter taste.
• Sweet Stuff: 1 – 1 ½ tablespoon Maple Syrup + an optional handful of Raisins: Additional maple syrup is added to the slaw dressing to enhance the sweetness and balance the acidity and spices. You can adjust the amount to your preference, starting with 1 tablespoon and adding more if you prefer a sweeter slaw. Raisins are optional but add a delightful burst of sweetness and chewy texture that complements the crunchy carrots and nutty dressing. Golden raisins or regular raisins both work well. If you’re not a fan of raisins, you can omit them or substitute with other dried fruits like cranberries or chopped dates.
• ½ cup Flat Leaf Parsley, finely chopped + some for garnish: Fresh flat-leaf parsley (Italian parsley) adds a fresh, herbaceous note to the slaw and a vibrant green color. Finely chopped parsley is mixed into the slaw, and extra is used for garnish to add visual appeal. Flat-leaf parsley has a more robust flavor than curly parsley and holds up better in salads. It’s also a good source of vitamins and minerals.
• A few pinches of Cayenne for heat (optional): Cayenne pepper adds a touch of heat to the slaw for those who like a little spice. It’s optional, but a few pinches can really elevate the flavor profile and add a pleasant warmth that balances the sweetness and tanginess. Start with a small pinch and add more to taste if you prefer a spicier slaw. You can also use other chili flakes or hot sauce if you don’t have cayenne pepper.
• Salt and Pepper for carrot salad – to taste: Salt and pepper are essential for seasoning the carrot salad and bringing all the flavors together. Salt enhances the sweetness, acidity, and spice, while pepper adds a subtle warmth and depth. Season to taste, starting with a pinch of salt and pepper and adding more until the slaw tastes balanced and flavorful. Remember that the flavors will meld and develop as the slaw marinates.

Instructions

Making this Easy Carrot Slaw with Smoky Maple Tempeh Triangles is surprisingly straightforward. Follow these step-by-step instructions to create this flavorful and satisfying meal.

Step 1: Prepare the Smoky Maple Tempeh

1. Heat the Skillet: Place a skillet, preferably cast iron or stainless steel, over high heat. Allow it to heat up properly before adding the oil. This ensures the tempeh sears nicely and doesn’t stick.
2. Add Oil: Once the skillet is hot, add 1 teaspoon of extra virgin olive oil or virgin coconut oil. Let the oil heat up for a few seconds until it shimmers. This indicates it’s ready for the tempeh.
3. Sauté Tempeh with Flavorings: Carefully place the tempeh triangles into the hot skillet. Immediately pour in 2-3 teaspoons of tamari or 2 teaspoons of soy sauce, 1 ½ tablespoons of maple syrup, and ¼ teaspoon of liquid smoke (if using).
4. Cook and Glaze: Use tongs to flip the tempeh triangles around in the skillet, ensuring they are coated with the liquid mixture. Cook for about 5 minutes, flipping the tempeh every minute or two. This allows each side to brown and absorb the flavorful glaze. The maple syrup will caramelize, creating a sticky and slightly blackened exterior on the tempeh.
5. Reduce Liquid and Brown: Continue cooking until the liquid glaze is mostly absorbed and the tempeh is nicely browned and the edges are slightly blackened. This indicates the sugars have caramelized and the flavors have intensified.
6. Finish with Walnuts and Pepper: Once the tempeh is cooked and glazed, turn off the heat. Sprinkle 1 tablespoon of crushed raw walnuts and a pinch of black pepper over the tempeh. The residual heat from the skillet will lightly toast the walnuts and release their aroma.
7. Set Aside to Keep Warm: Leave the tempeh in the skillet and set it aside to keep warm while you prepare the carrot slaw. The skillet will retain heat and keep the tempeh warm without further cooking it.

Step 2: Prepare the Curry Tahini Carrot Slaw

1. Combine Slaw Ingredients: In a large mixing bowl, combine 4 cups of shredded carrots, 1 small diced onion, 1 tablespoon of curry powder, ¼ teaspoon of turmeric powder (optional), ⅛ teaspoon of black pepper, 2 tablespoons of tahini, ¼ cup of fresh lemon juice, 1- 1 ½ tablespoons of maple syrup, ½ cup of finely chopped flat-leaf parsley, and a handful of raisins (optional).
2. Toss and Marinate: Use your hands or a large spoon to toss all the ingredients together very well. Make sure the tahini dressing evenly coats the carrots and other ingredients. Continue tossing for a few minutes to help marinate the carrots in the dressing. This allows the flavors to meld and the carrots to soften slightly.
3. Adjust Consistency and Flavor: Taste the slaw and adjust the consistency and flavor to your liking.
   • For a Creamier Salad: If you prefer a creamier slaw, add another spoonful of tahini. Mix well and taste again.
   • For a Zestier Salad: If you want a zestier slaw, add another splash of lemon juice or a teaspoon of apple cider vinegar. This will brighten the flavors and add a tangy kick.
   • For Heat: If you like a little heat, add a few pinches of cayenne pepper. Start with a small amount and add more to taste.
4. Season with Salt and Pepper: Finally, season the carrot salad with salt and pepper to taste. Start with a pinch of salt and pepper and add more gradually, tasting after each addition, until the slaw is perfectly seasoned and balanced. Remember that the flavors will continue to develop as the slaw sits.

Step 3: Assemble and Serve

1. Transfer Slaw to Serving Bowl: Pour the prepared carrot slaw into a large serving bowl.
2. Top with Tempeh: Arrange the smoky maple tempeh triangles on top of the carrot slaw.
3. Garnish (Optional): Garnish with extra chopped parsley and a few pinches of cayenne pepper (if desired) for visual appeal.
4. Serve Immediately or Chill: Serve the Easy Carrot Slaw with Smoky Maple Tempeh Triangles right away for the best texture and flavor. Alternatively, you can place it in the refrigerator to serve in a few hours or up to a day later. Keep in mind that the carrots will soften the longer they sit in the fridge, but the flavors will also deepen and meld further.

Nutrition Facts (Per Serving)

(Please note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes. This is an estimated calculation based on the recipe ingredients.)

• Servings: Approximately 4 servings
• Calories per serving: Approximately 450-550 calories (depending on maple syrup and oil quantities)

Approximate Nutritional Breakdown per Serving:

• Protein: 20-25g (primarily from tempeh and walnuts)
• Fat: 25-30g (healthy fats from tahini, walnuts, olive/coconut oil)
• Carbohydrates: 40-50g (from carrots, maple syrup, tempeh, and raisins)
• Fiber: 10-12g (excellent source of fiber from tempeh, carrots, and walnuts)

This dish is a good source of:

• Vitamins: Vitamin A (from carrots), Vitamin C (from lemon juice), Vitamin K, B Vitamins
• Minerals: Iron, Calcium, Potassium, Magnesium, Manganese
• Antioxidants: From turmeric, carrots, parsley, and maple syrup
• Omega-3 Fatty Acids: From walnuts

This recipe is naturally:

• Vegan
• Gluten-Free (if using tamari and ensuring curry powder is gluten-free)
• Dairy-Free
• Egg-Free

It’s a nutritionally dense meal, offering a good balance of macronutrients and micronutrients, making it a healthy and satisfying choice.

Preparation Time

• Prep Time: 20 minutes (includes slicing tempeh, dicing onion, shredding carrots if not pre-shredded, chopping parsley, and measuring ingredients)
• Cook Time: 10 minutes (for cooking tempeh)
• Total Time: 30 minutes

This recipe is perfect for a quick weeknight meal or a make-ahead lunch option. The slaw can be prepared in advance, and the tempeh cooks up quickly just before serving.

How to Serve

This versatile dish can be served in various ways, making it suitable for different occasions and meal types:

• Main Course:
  • As is: Serve the carrot slaw topped with smoky maple tempeh triangles as a complete and satisfying vegan main course. It’s hearty enough to be a standalone meal, especially for lunch or a light dinner.
  • With Grains: Serve alongside a bed of quinoa, brown rice, or couscous to create a more substantial and balanced meal. The grains will soak up the delicious slaw dressing and tempeh glaze.
  • In Bowls: Create nourish bowls by layering the carrot slaw and tempeh with other components like avocado slices, roasted sweet potatoes, chickpeas, or steamed greens for added variety and nutrients.
• Side Dish:
  • BBQ Side: Bring this slaw to your next barbecue! It’s a refreshing and flavorful vegan side dish that pairs perfectly with grilled vegetables, veggie burgers, or even alongside traditional BBQ fare for your non-vegan guests.
  • Potluck Dish: This slaw is ideal for potlucks and gatherings as it can be made ahead of time and travels well. Its vibrant colors and unique flavors are sure to be a hit.
  • Sandwich/Wrap Filling: Use the carrot slaw and tempeh triangles as a flavorful and healthy filling for sandwiches or wraps. Try it in pita bread, whole wheat wraps, or even on toasted bread for an open-faced sandwich.
• Appetizer/Snack:
  • Tempeh Bites: Serve just the smoky maple tempeh triangles as a delicious appetizer or snack. Thread them onto skewers for easy eating.
  • Slaw with Crackers: Serve the carrot slaw as a dip with whole grain crackers or pita chips for a lighter snack or appetizer.

Serving Temperature:

• Warm: Serve immediately after preparing for warm tempeh and slightly cooler slaw.
• Cold: Serve chilled, especially if made ahead of time. The slaw is delicious cold, and the tempeh is still flavorful, though slightly less sticky when cold.
• Room Temperature: It’s also enjoyable at room temperature, making it perfect for picnics or outdoor gatherings.

Additional Tips

Here are 5 extra tips to help you perfect your Easy Carrot Slaw with Smoky Maple Tempeh Triangles:

1. Make-Ahead Magic: The carrot slaw is fantastic made ahead of time! In fact, the flavors meld and deepen even more as it sits in the fridge. Prepare the slaw up to a day in advance and store it covered in the refrigerator. The tempeh is best made fresh just before serving to maintain its sticky glaze and warm temperature, but you can reheat it gently in a skillet if needed.
2. Customize Your Spice Level: Don’t be afraid to adjust the spices to your liking. If you love curry flavor, add a bit more curry powder to the slaw. For extra heat, increase the cayenne pepper or add a pinch of red pepper flakes. If you prefer a milder flavor, reduce the curry powder and omit the cayenne.
3. Vary the Veggies: While carrots are the star, feel free to add other shredded vegetables to your slaw. Try adding shredded cabbage (green or red), broccoli slaw, or even grated beets for added color and nutritional diversity. Just be mindful of adjusting the dressing if you significantly increase the amount of vegetables.
4. Nutty Variations: Experiment with different nuts and seeds in both the tempeh and the slaw. Instead of walnuts, try pecans, almonds, sunflower seeds, or pumpkin seeds. Toasted sesame seeds would also be a delicious addition to the slaw, enhancing the tahini flavor.
5. Massage Your Carrots (Optional): For an even softer slaw texture, you can “massage” the shredded carrots with a pinch of salt before adding the dressing. This helps to break down the cell walls of the carrots and soften them slightly, resulting in a more tender slaw. Just let them sit with salt for about 10-15 minutes, then drain off any excess liquid before adding the dressing ingredients.

FAQ Section

Q1: Can I make this recipe gluten-free?

A: Yes, absolutely! To make this recipe entirely gluten-free, ensure you use tamari instead of soy sauce, as tamari is typically gluten-free. Also, double-check that your curry powder blend is certified gluten-free, as some curry powders may contain wheat-based fillers. Tempeh itself is naturally gluten-free, as are all the other ingredients in the slaw.

Q2: I don’t have liquid smoke. Can I still make the tempeh?

A: Yes, you can definitely still make the tempeh without liquid smoke. While liquid smoke adds a distinct smoky flavor, the tempeh will still be delicious with just the maple syrup and tamari glaze. You might consider adding a pinch of smoked paprika to the tempeh while cooking to impart a subtle smoky note if you have it on hand.

Q3: Can I use pre-shredded carrots, or do I need to shred them myself?

A: Pre-shredded carrots work perfectly fine for this recipe and will save you time on prep. Just ensure they are fresh and still have a good crunch. If you prefer to shred your own, you can use a box grater or a food processor with a shredding attachment for quick and easy shredding.

Q4: How long does the carrot slaw last in the refrigerator?

A: The carrot slaw will last for up to 3-4 days in the refrigerator in an airtight container. The carrots will soften over time, but the flavors will continue to meld and develop. It’s a great make-ahead dish for meal prepping lunches or dinners.

Q5: Can I freeze the tempeh or the slaw?

A: It’s not recommended to freeze the carrot slaw as the texture of the carrots and the dressing may change upon thawing and become watery. The smoky maple tempeh can be frozen after cooking. Allow it to cool completely, then freeze in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently in a skillet or oven before serving. However, for the best texture and flavor, it’s always best to enjoy both the slaw and tempeh fresh.

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