Amazing Keralan Tempeh Chili Roast. A vegan take on Kerala-style beef or chicken chili roast — spicy, fragrant and full of bold South Indian flavors. Gluten-free and nut-free.
This Tempeh Chili Roast features a warm dry-roasted spice mix of fennel and coriander and a deeply caramelized onion base. Traditionally made with meat, this version uses tempeh — a firm fermented soybean patty — but you can substitute tofu, seitan, soy curls or other sturdy plant proteins. Serve it alongside Indian flatbreads such as roti, paratha, laccha parotta or naan, or pair it with rice. It also works well as a snack on crackers or canapés, as a taco filling, or in wraps with a cool dill-cashew dip.
This recipe is adapted from several traditional Kerala meat roasts and adjusted for a vegan version. For a smoother masala paste, puree the onions and shallots and roast them. To make a saucier curry, add water or coconut milk and simmer until combined.
More curry, dals, stews and Indian mains can be found in recipe collections on many vegan recipe sites.
Kerala, on India’s southwest coast, is known for its lush greenery, backwaters, beaches and rich culinary traditions. The cuisine blends coconut, rice, fish and bold spices; this roast channels the state’s love of heat and aromatic spice.
Tempeh Chili Roast – Kerala Style
Ingredients
Dry roast:
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 3-4 black peppercorns or to taste
Marinade:
- 4 oz tempeh, chopped into small cubes
- 1/2 cup water
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder (or to taste)
- a generous pinch of cardamom powder
- 1 teaspoon vinegar or lemon juice
- 1/2 teaspoon salt (or to taste)
Curry:
- 1 teaspoon virgin coconut oil or canola oil
- 1/3 cup chopped white or red onion
- 2-3 shallots, chopped
- 2 green chilies, slit lengthwise (or to taste)
- 1 teaspoon ginger, finely chopped or paste
- 1 teaspoon garlic, finely chopped or paste
- 5-6 curry leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder (or to taste)
- 1-2 teaspoons soy sauce
- scallions / green onion for garnish
Instructions
- Dry-roast the fennel, coriander and peppercorns over low-medium heat for 2–3 minutes until fragrant. Cool and grind to a coarse powder; set aside.
- Combine the tempeh, water, turmeric, red chili powder, cardamom powder, vinegar (or lemon juice) and salt in a bowl. Add the roasted spice mix and mix well. Optionally marinate for up to an hour.
- Cook the tempeh, covered, on low heat until the liquid is absorbed and the tempeh is nearly dry, about 20 minutes, stirring 2–3 times.
- Meanwhile, heat the oil in a medium pan over medium heat. Add the chopped onions and shallots and cook, stirring occasionally, until they are deeply browned, about 12–15 minutes.
- Add ginger, garlic, curry leaves and green chilies. Stir and cook for 2 minutes.
- Stir in the red chili powder (or add later to taste) and soy sauce. Mix well.
- Add the cooked tempeh to the onion-spice mixture. Mix and cook uncovered until everything is dry and well-coated, 4–6 minutes.
- Taste and adjust salt and heat. Add cayenne if you want extra spiciness.
- Serve sizzling hot, garnished with chopped scallions. Pair with dal and rice, or use as a filling for naan or wraps with lettuce and salsa.
Notes
Nutritional values shown are approximate and based on one serving.
Nutrition
, Carbohydrates: 18g
, Protein: 12g
, Fat: 8g
, Fiber: 3g
, Vitamin C: 60.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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