Tempeh Kelaguen

Since I’ve become vegan I’ve been trying to remake some of my favorite foods from back home (Guam) so that I can enjoy them again. This is the latest one and here’s the recipe.

8 oz pkg tempeh, rinsed

1/2 cup lemon juice

2 Tbsp lime juice

5-10 minced thai peppers (I like this really spicy so I usually use 10 if not more)

2 Tbsp minced green onion

1/3 cup fresh grated coconut or dried, grated, unsweetened and reconstituted with 3 Tbsp hot water

salt, to taste

Pan fry the tempeh. As soon as it’s cool enough to handle chop it up finely.

Mix the tempeh with the lemon juice, coconut and thai peppers. Add salt to taste.

Refrigerate overnight.

When ready to serve add the lime juice and the green onions.

It can be enjoyed on it’s own or as a side dish. My favorite way to eat it is wrapped in a warm tortilla.