Meera Sodha’s vegan recipe for leek and tempeh manis | The new vegan

Soft leeks and crisped tempeh drizzled in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts

Tempeh is a gift to all home cooks from Indonesia. Made from fermented compressed soy beans, it’s an intelligent ingredient equivalent to meat in terms of protein, subtle and nutty in flavour and chewy in texture. Happily, it is also now widely available in most large UK supermarkets. Here, the tempeh is cooked in a typical Indonesian way – that is, fried until crisp, then coated in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts. In fact, the only anomaly is the leeks, making this dish mostly Indonesian but via a field in Lincolnshire.