Christmas is just around the corner and some of us will be celebrating with our families in our own homes. It is always heartwarming to prepare a fresh, home-cooked meal for the ones you love but sometimes it can be quite stressful. This is why I have prepared a beautiful and easy canapé to share. A healthy, simple and nourishing hors d’oeuvre to begin your celebrations.

This snack is prepared into 4 parts: truffle balsamic tempeh, pickled carrot, sweet sesame dressing, and spring roll sheet poinsettia cups.


Tempeh is a fermented Indonesian superfood. This recipe is made out of non GMO (organic and safe) soy beans. Tempeh has more protein and fiber than tofu, and it is more digestible because it is fermented. SpiceBox makes this tempeh in their own kitchen in Hong Kong, so the whole process is controlled and made with care.
I seasoned this tempeh with truffle sauce, balsamic vinegar and orange juice. In typical Veggie Wifey style, these ingredients are unconventional and the combo is typically unheard of, but trust me when I say it will taste like Christmas in a cup. It’s everything traditional and non-traditional at the same time.


For this part, I used a kimchi style base to ‘pickle’ the carrot. This is the spicy element of the recipe that will really bring out the rest of the flavours. I’ve used gojuchang, gochugaru, spring onions, garlic and apple cider vinegar. You can ferment this or use it right away. Fermenting this will provide you with that extra tanginess and enhanced flavour.


This is a vegan dressing that combines sweet, savory, and nutty notes beautifully together. You can use this dressing beyond this recipe (I am so sure you will). It has a mixture tahini, maple syrup and peanut oil. It is light, refreshing and delicious.


I’ve used spring roll sheets to make the poinsettia cups, and it was the simplest thing to make. You can easily find these spring roll sheets in the frozen section of your grocery store, cut them up and bake them in your ini cupcake tray to create these gorgeous flower shapes.
The full low-down on how to create this is below.


1 Chopping Board
1 oiling brush silicone will do
1 Mini Cupcake Baking tray
1 Stainless steel cooking pan



6 large spring roll sheets store-bought. Cut each sheet into 4 equal squares so you end up with 24 small square sheets.

2 tbsps avocado oil in a small bowl

2 cups medium sized uncooked dry beans (black-eyed beans) to use as weights when baking the cups


1 packet SpiceBox Organic Black Bean Tempeh
1 shallot
2 tbsps balsamic vinegar
2 tbsps orange juice
1 tbsp white truffle oil
1 tbsp truffle sauce
1/4 tsp black pepper


1/4 carrot shredded
2 tbsps soda water
1 tbsp gojuchang
1 tbsp cranberry juice
1 tbsp spring onions chopped
1 tsp garlic minced
1/4 tsp salt
1/4 tsp gochugaru Korean red pepper flakes
1/4 tsp apple cider vinegar


2 tbsp unrefined peanut oil
1 tbsp tahini
3/4 tsp maple syrup
1/4 tsp oregano dried
1/4 tsp parsley dried
1/4 tsp salt

Place all the spring roll sheets on top of each other
Using a sharp knife, cut the large sheets in half, then in quarters. You should have 24 equal square sheets.
Gently brush a thin layer of oil in each mini cupcake mould in the baking tray
Place one square sheet on top of the mould. Lightly brush a thin layer of oil on the square sheet before placing another sheet on top of that.
The second sheet should be perpendicular to the first sheet, to create a flower cup. There is a total of two square sheets per mould, and both layers should be well oiled to stick together and bake well.
Gently push the layered sheets into the mould and pour the medium sized beans into the cups. The weight of the beans will hold the sheets down when cooking, and create an even, flat base.
Bake these cups for 6 minutes at 200 degrees celsius or until golden brown on the edges
Once these cups are ready, take them out of the oven and carefully lift each cup to remove the beans, then let each cup cool down. If you don’t remove the beans right away, they will stick to the bottom of the cup, and it will be difficult remove them later on.


In the well oiled pan over medium to low heat, add the shallots and sauté until golden brown
Add the balsamic vinegar and stir for a few more seconds
Add the tempeh and stir it into the balsamic vinegar
Pour in truffle sauce, orange juice and black pepper. Mix it altogether until golden brown. Turn off the heat and set this aside.


In an empty jar, add all of the ingredients together.
Close the lid and give the jar a good shake to mix all the ingredients together.
You can leave this to ferment for a day or two before you use it, or you can use it right away. Fermenting this will provide you with so many benefits, and give you that tasty tangy flavour.


In a small mixing bowl, whisk al the ingredients together and set aside to use.


Place one layer of tempeh into each poinsettia cup, and garnish with the picked carrot and sweet sesame dressing. You can then sprinkle a little more parsley, and a paprika for some extra colour and flavour.
Serve warm!