Looking for a delicious vegan appetizer that’s both comforting and flavorful? Look no further than our Baked Vegan Tempeh and Potato Adobo Lumpia recipe! These Filipino-inspired spring rolls are filled with a delectable mix of tempeh and potatoes seasoned with adobo spices, then baked to crispy perfection. Perfect for entertaining guests or enjoying as a cozy snack, these lumpia are sure to be a hit for vegans and non-vegans alike.
**Baked Vegan Tempeh and Potato Adobo Lumpia**
**Ingredients:**
– 1 pack of lumpia wrappers
– 1 medium potato, diced
– 1 block of tempeh, crumbled
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 tablespoon brown sugar
– 1 teaspoon black pepper
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– 1 teaspoon vegetable oil
– Cooking spray
**Instructions:**
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.
3. Add the diced potatoes and crumbled tempeh to the pan. Cook for about 5-7 minutes, stirring occasionally, until the potatoes are slightly tender.
4. In a small bowl, mix together the soy sauce, vinegar, brown sugar, black pepper, paprika, and oregano. Pour this sauce over the potato and tempeh mixture in the pan. Stir well to combine and cook for an additional 2-3 minutes until the flavors meld together.
5. Remove the pan from the heat and allow the filling to cool slightly.
6. To assemble the lumpia, place a spoonful of the filling near the edge of a lumpia wrapper. Fold the sides over the filling, then roll tightly like a burrito.
7. Repeat with the remaining wrappers and filling, placing the rolled lumpia seam side down on the prepared baking sheet.
8. Lightly spray the lumpia with cooking spray to help them crisp up in the oven.
9. Bake in the preheated oven for 20-25 minutes, or until the lumpia are golden brown and crispy.
10. Remove from the oven and let them cool for a few minutes before serving.
11. Enjoy your Baked Vegan Tempeh and Potato Adobo Lumpia warm, with a side of your favorite dipping sauce or on their own.
These Baked Vegan Tempeh and Potato Adobo Lumpia are a fantastic fusion of flavors and textures that will surely impress your taste buds. They make a great appetizer for parties, gatherings, or simply as a tasty snack. Plus, baking instead of frying makes them a healthier alternative without compromising on taste. Give this recipe a try and see how these delightful Filipino-inspired spring rolls become a new favorite in your vegan recipe collection!
