Vegan Fondue Night (and Sticky Tempeh Bites)

So, we are headed home soon, and it's been difficult to keep up the Mofo mojo while travelling, so all I can say is that I intend to do better once we are back on English soil. I am keeping up on Instagram if you follow us there. Swapping today's prompt for the 9th, because we'll be in midair: a retro recipe. And this is less a recipe than an idea for a meal, vegan fondue night!

We have a proper fondue pot, which was a gift, and some fondue plates I found at a thrift store. I like to start with a plain old nutritional yeast sauce (usually one of Isa's), but you could also make a more traditional fondue sauce with garlic, white wine and your favourite vegan cheese - I think Daiya would work best. But what to dip? Besides bread, because duh. 

Cooked veggies:

Broccoli 

Cauliflower

Carrots (I really like a roll cut for this)

Sugar Snap Peas

Other root veggies like Sweet Potato, or even Swede and Celeriac - just don't overcook them to mush. 

Roasted onions - keep the root base in tact on your sections so they won't fall apart. 

Raw Veggies:

Peppers

Mushrooms

Fennel

Tomatoes, little ones

Radishes

Some selective fruit, like crisp apples.

Some pickled things, like gherkins.

And, my must-have, Sticky Tempeh Bites

A block of Tempeh, cut into bite size chunks

Equal volumes of BBQ sauce and hot water from the kettle (eyeball it; you want enough for a marinade, but not so much that it's drowning - I say the bites should be about halfway submerged). If you have access to a Californian hot sauce called Pepper Plant, you should definitely add some to the sauce. 

Marinate for a while, an hour is fine.

Bake at about 180C (350F), WITH the marinade, flipping a few times. 

Once the tempeh is browned and sticky, it's done! Yum. 

See you when we're back home!