250g dried bean-curd wrappers
300g meat alternative such as seitan, quorn or a commercial alternative meat product (I used Sunfed Chicken-free Chicken)
250g tempeh (I used seaweed tamari lupine tempeh from Tempeh Deli)
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
2 tablespoons light soy sauce
1 can (400g) drained kidney beans
75g coconut oil (see Cook’s Notes)
3 spring onions, finely sliced
175g chermoula paste (I used Alexandra’s brand)

The savoury flavour bombs of this recipe come from the fermented characteristics of tempeh and soy sauce. The paprika and chilli add smokiness and warmth, and we seal in fat content by trapping the coconut oil within the bead curd.

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1.Unwrap the bean-curd wrappers and cut 18 squares approx 12cm x 12cm (use leftovers in soups and stir fries).
2.Place the squares into a medium- sized bowl, cover with cold water and soak for 10 minutes until they become opaque and flexible. Drain.
3.Crumble the meat alternative into 1cm pieces and put into a large bowl.
4.Cut the tempeh into 1cm pieces and add to the bowl along with the garlic, smoked paprika, chilli flakes and soy sauce.
5.Blitz the kidney beans in a food processor to a semi-smooth paste and add to the bowl. Toss to combine.
6.Coarsely break up the coconut oil with your fingers into half-teaspoon-sized pieces and add to the bowl with the spring onions.
7.Mix all ingredients together and gently squeeze into a coarse, semi-dry paste that begins to clump together.
8.Avoid over-mixing or making it too smooth, as you want some texture and for the coconut fat to be evenly distributed.
9.Weigh the filling into 50g portions, then roll into sausage shapes.
10.Take one square of beancurd and put a portion of filling along the edge of the wrapper closest to you.
11.Place a skewer on top of the mix, fold the wrapper over and roll tightly until the filling is enveloped in two layers of wrapper.
12.Cut away any excess using scissors. Repeat with the remaining wrappers and filling.
13. The skewers can be kept in the fridge until ready to use.
14.Put the skewers on a baking tray and bake in a preheated oven at 160°C for 10 minutes.
15.Remove from the oven and barbecue on a low heat to blister and char.
16.Remove from the grill and brush with chermoula paste.
17.Serve the remaining chermoula on the side.

Food styling, recipes & photography David Neville