Dunked in a garlic and chive cream cheese dip, HELLO.
These crispy bites of deliciousness are made from diced up Tiba Tempeh bbq burgers, coated in more bbq sauciness before getting rolled in tortilla chips. Baked, gluten free and vegan, hell yehh.
Making a sticky paste out of bbq sauce and chickpea flour bumps up the flavour and helps stick the tortilla chips to the tempeh without needing egg. Using tortilla chips as the coating keeps it gluten free and gives a nice crunchy texture without having to fry anythang, winning!
A super quick n easy snack or party food to rustle up, or make it into a main meal with some sweet potato wedges, coleslaw and corn on the cob.
Get crushin rollin and dunkin ✌️
BBQ POPCORN BITES
Servings: 2
Ingredients
Bites
- 2 Tiba Tempeh BBQ burgers
- 1/2 bag of Salted tortilla crisps
- 1/3 cup of your fave BBQ sauce
- 1 tbsp chickpea flour
Dip
- 1 pot (150g) Nush cream cheese & chive
- 1/4 cup Nush plain yog
- 1 small garlic clove, minced
Instructions
- Preheat the oven to 200c
- Dice tempeh burgers into bite size pieces. If you want to make them more rounded give each piece a good squidge around the edges.
- Crush the tortilla chips into coarse crumbs, either bash in a big with a rolling pin or pulse in a blender. Pour the crumbs onto a large plate or tray.
- Mix BBQ sauce and chickpea flour into a large bowl. Add in the tempeh pieces and stir till coated.
- In batches, add the tempeh pieces to the tortilla crumbs, cover and pat till each piece is completely covered.
- Whack onto a large baking tray and pop in the oven for 20 mins on the middle shelf.
- While they're cooking crack on with the dip. Mix all dip ingredients together into a bowl.
- After 20 mins is up and the tempeh are nice and crisp its time to get dunking!.
- BISH BASH BOSH
