TEMPEH
Tempting Tempeh Sandwich Filling
8 oz package of tempeh, steamed, cooled and finely chopped into a bowl
Add: ¼-⅓ cup vegan mayonnaise
2 tsp, prepared mustard
2 Tbsp rice vinegar
1 Tbsp soy sauce
½ tsp sriracha
2 celery ribs, minced
4 green onions chopped
½-¾ cup finely chopped fresh or canned pineapple, blotted dry
½ cup dry roasted cashews, chopped Salt & pepper to taste.
Mix well & serve.
8 oz package of tempeh, steamed, cooled and finely chopped into a bowl
Add: ¼-⅓ cup vegan mayonnaise
2 tsp, prepared mustard
2 Tbsp rice vinegar
1 Tbsp soy sauce
½ tsp sriracha
2 celery ribs, minced
4 green onions chopped
½-¾ cup finely chopped fresh or canned pineapple, blotted dry
½ cup dry roasted cashews, chopped Salt & pepper to taste.
Mix well & serve.
Tempeh Tacos #1 (Marilyn’s recipe)
Simmer 1 package of tempeh in water for 15 minutes, cool and chop into small pieces
Place in fry pan with small amount of olive oil and brown.
Add: chopped onion, chopped jalapeno pepper, 1 tsp. Cumin, 1 tsp. Chili powder, ½ tsp. Garlic powder, salt and pepper to taste. Add a Tablespoon of salsa - use as taco filler.
Tempeh Tacos #2 with Avocado-Lime Crema (adapted from (Tastykitchen.com)
Ingredients:
Avocado-Lime Crema:
Assemble tacos with tempeh, cheese, lettuce, olives, salsa and top with avocado lime crema.
Simmer 1 package of tempeh in water for 15 minutes, cool and chop into small pieces
Place in fry pan with small amount of olive oil and brown.
Add: chopped onion, chopped jalapeno pepper, 1 tsp. Cumin, 1 tsp. Chili powder, ½ tsp. Garlic powder, salt and pepper to taste. Add a Tablespoon of salsa - use as taco filler.
Tempeh Tacos #2 with Avocado-Lime Crema (adapted from (Tastykitchen.com)
Ingredients:
- For Tempeh 1 block (6 oz size tempeh) (simmer for 15 minutes and cool)
- 1 Tbsp olive oil
- 1 tsp soy sauce
- ¼ tsps black pepper
- 1 tsp. Vegan worcestershire sauce
- 1 tsp barbecue seasoning
- ½ tsp cumin
Avocado-Lime Crema:
- ¼ cups raw cashews, soaked 6 hours or overnight
- 2 Tbsp lime juice
- 1 whole small avocado
- 6 Tbsp water
- ½ tsp Lawry’s seasoned salt
Assemble tacos with tempeh, cheese, lettuce, olives, salsa and top with avocado lime crema.
Tempeh Meatballs (allrecipes.com)
Ingredients:
Directions:
Ingredients:
- 8 oz package of tempeh
- 2 slices whole grain bread
- 3 Tbsp grated Parmesan cheese
- 1 egg lightly beaten
- 1 Tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- Pinch of red pepper flakes to taste
Directions:
- Bring a pot of water to boil, cook tempeh in the boiling water to soften the flavor of the tempeh, about 5-10 minutes. Drain and cool.
- Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add the rest of the ingredients. Mix well using your hands. Form tempeh mixture into 1-inch balls.
- These can be baked in the oven 350 degrees on a greased baking sheet for 10 minutes and flip balls and bake for another 10 minutes. OR
- They can also be fried on the stovetop in small amount of olive oil.
- These can be used in a marinara sauce, sweet sour sauce or any other type of gravy desired.
Orange Marmalade Glazed Tempeh (adapted from earthyfeast.com)
Ingredients:
Directions:
Drain the tempeh that was simmered in water and place tempeh in a non-stick fry pan with a lid. Add the orange juice, soy sauce, ginger, garlic, turmeric and marmalade for 5 minutes on medium high heat with lid covered.
Remove lid, turn down the heat and let liquid evaporate and caramelize. After most of the liquid is absorbed and only a sticky sauce remains, add a little olive oil to lightly brown and crisp up the edges. Add some sweet chili sauce and a dash of sriracha and heat.
Serve tempeh over rice and broccoli. Add a slice of orange and sprinkle with sesame seeds for garnish.
Ingredients:
- 1 8 oz. Package of tempeh (bring to boil and simmer for 5-10 minutes in water)
- ¾ cup orange juice
- 3 Tbsp soy sauce or liquid aminos
- 2 Tbsp orange marmalade
- 3 cloves garlic, sliced
- 1 tsp turmeric
- 1 inch of fresh ginger, sliced
- 1 orange sliced for garnish
- Sriracha (optional for spicy taste)
- ½ cup sweet chili sauce (optional)
- Rice and broccoli for serving
Directions:
Drain the tempeh that was simmered in water and place tempeh in a non-stick fry pan with a lid. Add the orange juice, soy sauce, ginger, garlic, turmeric and marmalade for 5 minutes on medium high heat with lid covered.
Remove lid, turn down the heat and let liquid evaporate and caramelize. After most of the liquid is absorbed and only a sticky sauce remains, add a little olive oil to lightly brown and crisp up the edges. Add some sweet chili sauce and a dash of sriracha and heat.
Serve tempeh over rice and broccoli. Add a slice of orange and sprinkle with sesame seeds for garnish.