Vegan Coconut-Beer Battered Tempeh

For those of us who prefer tempeh to shrimp, but still crave that sweet breaded-and-fried taste, I present to you a recipe for vegan coconut-beer battered tempeh. Delish.

Assemble Ingredients:

1 Bottle of Beer!
Olive Oil (for frying)
1 Tsp Baking Powder
Big ol' Dollop of Mustard
1 Package Tempeh
2 Cups Coconut Flakes
1/2 Cup Flour

Mix Flour, Baking Powder, 2/3 Cups of Beer, and Big 'ol Dollop of Mustard in a small mixing bowl.

Enjoy the rest of the beer while you cook, but don't forget to save some for the meal!

Throw the flaked coconut and a little flour into another bowl.

Slice your tempeh into bite sized morsels.

Put a good amount of olive oil in a frying pan and heat at around medium-high. Set tempeh morsels, beer batter, and coconut flakes adjacent to the frying pan.

Dip a tempeh morsel in batter.

Roll in coconut flakes.

Drop in frying pan and let fry. Add all of the tempeh morsels this way and fry until golden brown. You may want to put a lid on it at times to increase heat to ensure batter is cooked.

Also, a plate nearby with paper towels or toilet paper on it is handy to put tempeh morsels on to drain excess oil once cooked.

Serve with sauce of your choice. Sweet and sour sauce works just fine :-)