I love this recipe like woah. I’ve made it a number of times – it’s creamy, rich and tangy – it leaves your tongue buzzing from the lovely lime flavour.
Since it’s our vacation week, we decided to treat ourselves to dinner at Veg Out, which is this great all-vegan restaurant where we live. Their menu changes quite frequently which is nice, but they always have some great old standbys like vegan fish and chips (!) and tempeh hot wings. We had the crispy cremini and shiitake mushrooms with a srirache aioli to start. I decided to go for the chick-pea-nut burger, which was this massive peanutty-tasting thing topped with caramelized onions, sprouts, tomato, pickles, avocado, lettuce, and a sriracha-spiked mayo. I had it with their daily soup, sweet potato lemongrass. Trevor had the jerk tempeh with rice and beans and a side of sweet potato cornbread + a bottle of Grasshopper wheat beer!