Our joined vacation is coming to it’s end, the Mr. has to get back to work on Monday, I start my new job on Monday. For some reason, the last week has been absolutely crazy. Cleaning out the house, waiting for the new tv, shopping for new clothing, returning the tv and today a shopping spree for new pans, dishes and some other stuff. Although we spend pretty much the whole week together, it still feels like we had any time together. So our last weekend will be spend in relative downtime. Tomorrow I’ll be doing a quick run for some groceries and tomorrow night we’re going to my parents house for dinner and a concert later that night.

Tonight: Subway and the new Marvel Movie Dr. Strange, it’s been getting some great reviews so I have high hopes for it.

For this post, something healthier. I made this two weeks ago. I did put a little twist on the recipe I used for inspiration, using oatmeal instead of breadcrumbs. I say, succes!! I hope you’ll enjoy your Friday-night.


What do you need (2 servings)

  • Tempeh
    • 200 gr. of Tempeh
    • 1 tablespoon of soy sauce
    • 2 tablespoons of vinegar
    • 1/2 teaspoon of liquid smoke
    • 50 gr. of grounded oatmeal
    • 30 ml of plant based milk
    • 1 tablespoon of lemon juice
    • flour
  • Katsu sauce
    • 1/3 cup of ketchup
    • 1/2 teaspoon of soy sauce
    • 1/2 teaspoon of mustard
    • 5 ml. of agave
    • 5 ml. of lemon juice
  • Broccoli
  • Noodles

Start by making the sauce, mix all the ingredients for the sauce and set aside until you are ready to serve. Cut the tempeh into thin slices. Mix the vinegar, soy sauce and liquid smoke and let the tempeh marinade for a few minutes while you make the ‘crust’.


In one bowl mix the milk and lemon juice until you have a nice paste. But the oatmeal in a different bowl. Put the marinated tempeh in the milk/lemon juice and cover with oatmeal. While you are prepping the tempeh, steam the broccoli and cook the noodles according to the directions on the package. Fire up the grill and brush some oil in the pan to prevent sticking. Grill the tempeh until it starts to brown. If you have a little more time, put in a 200 degree oven for about 25 minutes.


Put the noodles on a plate, put on some of the tempeh and broccoli and cover with the sauce.