Delicious loaded sweet potato fries, topped with satisfying and flavourful tempeh, gochujang cashew cream, kimchi, and more!
- 454g (1 lb) organic tempeh (2 packages), chopped into 1/2-inch cubes
- 3 tbsp reduced sodium tamari
- 3 tbsp barbecue sauce
- 2 tbsp pure maple syrup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp vegan Worcestershire sauce
- 1/2 tsp chili flakes
- 1 tbsp extra virgin olive oil, avocado oil, or coconut oil
- 1 medium red onion, thinly sliced
- 3 medium garlic cloves, minced
Sweet Potato Oven Fries
- 6 medium or 4 large sweet potatoes, peeled
- 2 tbsp extra virgin olive oil
- Couple pinches each fine sea salt and freshly ground black pepper
- 2 tbsp arrowroot starch
Gochujang Cashew Cream
- 1/4 cup Gochujang-Style Chili Paste or store-bought gochujang*
- 1 cup raw cashews, soaked** and drained
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp nutritional yeast
- 1 medium garlic clove
- Pinch of fine sea salt
- 2/3 cup water, plus more as needed
- 1 1/2 cups raw vegan kimchi
- Thinly sliced green onions
- Thinly sliced watermelon radishes
- Sriracha or hot sauce
- Sesame seeds
- Marinate the tempeh: Place the tempeh cubes in a steamer basket and steam for 2 minutes. This helps the tempeh absorb the tasty marinade. Transfer the tempeh to a 9×13 dish. Mix the tamari, barbecue sauce, maple syrup, rice vinegar, sesame oil, Worcestershire sauce, and chili flakes together in a bowl and pour over the tempeh. Toss to coat every cube with the marinade, cover, and set aside for at least 30 minutes, or up to 2 hours.
- Make the sweet potato oven fries: Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Slice the sweet potatoes into matchsticks about 1/4 of an inch in width. Place in a bowl and drizzle with the olive oil. Toss to coat and then sprinkle on the salt, pepper, and arrowroot. Toss again and transfer to the prepared baking sheets. Place them in an even layer with a bit of space in between each matchstick to ensure that they cook properly. Cook for 30-40 minutes, flipping them halfway through.
- Make the gochujang cashew cream: Place the gochujang, cashews, lemon juice, nutritional yeast, garlic, salt, and water in an upright blender and blend until smooth. Add more water as needed- you’re aiming for a cashew sour cream consistency. Transfer into an airtight container.
- Cook the tempeh: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook until the onions have softened and are getting nicely browned, about 10 minutes. Add the marinated tempeh and cook until the tempeh is getting nicely browned, 5-10 minutes more.
- To serve, you have a few options! I put all of the sweet potato fries into my cast iron skillet and loaded them up with the tempeh, gochujang cream, kimchi, radishes, cilantro, green onions, and sesame seeds, then let everyone help themselves. However, you can also just leave all the components separate and let people serve themselves.
*If you use store-bought gochujang, start with a tablespoon and add more as needed. My gochujang recipe is quite mild in comparison to many store-bought varieties.
**Remember to soak the cashews in boiling water for 45 minutes before making the sauce.
- Category: Supper
- Cuisine: Korean
Keywords: loaded korean fries, loaded vegan sweet potato fries, korean tempeh