For those of us who prefer tempeh to shrimp, but still crave that sweet breaded-and-fried taste, I present to you a recipe for vegan coconut-beer battered tempeh. Delish.

Step 1: Ingredients

Assemble Ingredients:

1 Bottle of Beer!
Olive Oil (for frying)
1 Tsp Baking Powder
Big ol' Dollop of Mustard
1 Package Tempeh
2 Cups Coconut Flakes
1/2 Cup Flour

Step 2: The Batter

Mix Flour, Baking Powder, 2/3 Cups of Beer, and Big 'ol Dollop of Mustard in a small mixing bowl.

Enjoy the rest of the beer while you cook, but don't forget to save some for the meal!

Step 3: Coconut Prep

Throw the flaked coconut and a little flour into another bowl.

Step 4: Tempeh Prep

Slice your tempeh into bite sized morsels.

Step 5: Assembly Line

Put a good amount of olive oil in a frying pan and heat at around medium-high. Set tempeh morsels, beer batter, and coconut flakes adjacent to the frying pan.

Step 6: Batter Dippin

Dip a tempeh morsel in batter.

Step 7: Coconut Flakin'

Roll in coconut flakes.

Step 8:

Drop in frying pan and let fry. Add all of the tempeh morsels this way and fry until golden brown. You may want to put a lid on it at times to increase heat to ensure batter is cooked.

Also, a plate nearby with paper towels or toilet paper on it is handy to put tempeh morsels on to drain excess oil once cooked.