Lemon and Walnut Crusted Tempeh

Directions

1. 1
   Cut tempeh into 8 equal slices.
2. 2
   Place tempeh slices in a steamer basket, and cook for about 10 minutes.Meanwhile add walnuts, lemon zest, thyme, garlic, salt and pepper to a food processor, and process until you get a coarse mixture. I like to keep some larger chunks, but feel free to blend it finer.
3. 3
   Transfer mixture to a bowl.In another bowl whisk together chickpea flour with about cup of water. You need a pancake batter consistency. Season with salt and pepper.Dip a slice of slightly cooled tempeh into the chickpea mixture, then pat the walnut mixture onto tempeh, until completely coated.
4. 4
   Place tempeh on a baking sheet. Repeat with remaining slices. If there's any walnut left, just spoon it over the slices.
5. 5
   Bake tempeh at 200C/400F for 10-12 minutes on each side, or until golden brown.In a small bowl whisk together melted butter, lemon juice and zest, and thyme. Season with salt and pepper.
6. 6
   Serve crusted tempeh warm drizzled with lemon butter. Enjoy!