tempeh Archives - Epicurean Vegan

Tempeh “Chicken” Salad

December 6, 2017 by Epicurean Vegan

Okay, I know what you’re thinking . . . It sure looks like the Chickpea Salad Tacos, but I assure you, totally different. (But they are both amazing!) Lunches as a vegan can be a pain to pull together, especially when you want something fast and healthy. I find it super convenient to make something ahead of time that I can enjoy the whole week. If you’re itching for change, you can always accessorize your salad with tomatoes, avocado, cucumber. This salad is easy to throw together and can be served on tortillas (I used soft corn), wraps, bread, lettuce leaves, or just by itself! Tempeh also has all the protein you need to keep you chugging along the rest of the afternoon, so you won’t fall asleep at your desk. This recipe makes about 6 cups, so feel free to halve it for a smaller batch.

INGREDIENTS:
16-oz (2 pkgs) tempeh, cut into cubes
1, 8-oz can water chestnuts, drained and chopped
1 large celery stalk, chopped
1/2 C onion, diced
1-1/2 C purple/red cabbage, chopped
1 C raw and roasted cashews, coarsely chopped
1/2 C vegan mayo
1/4 C vegan sour cream
1 Tbs spicy brown mustard
2 heaping Tbs pickle relish
1 Tbs vegan Worcestershire sauce
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
Optional: diced tomato, diced avocado, diced cucumber

DIRECTIONS:
Start by steaming the tempeh for 10-12 minutes (I used my saucepan/steamer on the stove). Once softened, transfer to a large bowl and mash the tempeh into a desired consistency. I left quite a bit of the large chunks. Let cool (I stuck the bowl in the fridge while I prepared the rest of the salad).

In a small bowl, whisk together the mayo, sour cream, mustard, relish, Worcestershire sauce, nutritional yeast, salt, pepper, and garlic; set aside to let the flavors mingle. In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews. Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well. Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!

Tempeh "Chicken" Salad

Okay, I know what you're thinking . . . It sure looks like the Chickpea Salad Tacos, but I assure you, totally different. (But they are both amazing!) Lunches as a vegan can be a pain to pull together, especially something healthy. I find it super convenient to make something ahead of time that I can enjoy the whole week. If you're itching for change, you can always accessorize your salad with tomatoes, avocado, cucumber. This salad is easy to throw together and can be served on tortillas (I used soft corn), wraps, bread, lettuce leaves, or just by itself! Tempeh also has all the protein you need to keep you chugging along the rest of the afternoon, so you won't fall asleep at your desk. This recipe makes about 6 cups, so feel free to halve it for a smaller batch.

Author: Epicurean Vegan

Serves: 6 cups

Ingredients

16-oz (2 pkgs) tempeh, cut into cubes
1 8-oz can water chestnuts, drained and chopped
1 large celery stalk, chopped
½ C onion, diced
1-1/2 C purple/red cabbage, chopped
1 C raw and roasted cashews, coarsely chopped
½ C vegan mayo
¼ C vegan sour cream
1 Tbs spicy brown mustard
2 heaping Tbs pickle relish
1 Tbs vegan Worcestershire sauce
1 Tbs nutritional yeast
1 tsp salt
½ tsp black pepper
2 garlic cloves, minced
Optional: diced tomato, diced avocado, diced cucumber

Directions

Start by steaming the tempeh for 10-12 minutes (I used my saucepan/steamer on the stove). Once softened, transfer to a large bowl and mash the tempeh into a desired consistency. I left quite a bit of the large chunks. Let cool (I stuck the bowl in the fridge while I prepared the sauce).
In a small bowl, whisk together the mayo, sour cream, mustard, relish, Worcestershire sauce, nutritional yeast, salt, pepper, and garlic; set aside to let the flavors mingle.
In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews.
Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well.
Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!

Tempeh-Avocado Reuben Sandwich

August 27, 2014 by Epicurean Vegan

This sandwich certainly isn’t for the dainty. Grab some napkins and don’t be afraid to let things get messy, but you probably won’t care, because the flavor is amazing. Sauerkraut, avocado and tempeh is a delicious combination, especially with the tangy dressing and toasted rye bread. This is also a quick meal; perfect when you don’t have a lot of time.

INGREDIENTS:
1 8-oz pkg. tempeh, cut into slices
1/2 C tamari
1 tsp vegan Worcestershire sauce
2 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
Dressing
1/2 C vegan mayo
1/4 C ketchup
2 Tbs relish
1/8 tsp Dijon mustard
1 Tbs nutritional yeast (I like to sneak this into sauces & dressings for some added B vitamins)
3/4 tsp onion powder
1/2 tsp garlic powder
The rest
1 avocado
2-3 C jarred or canned sauerkraut
8 rye bread slices, toasted

DIRECTIONS:
Combine the tamari, Worcestershire sauce, garlic, salt and pepper in a medium zip bag. Add the tempeh, coat well and marinate for 1-3 hours in the refrigerator. To make the sauce, whisk together the mayo, ketchup, relish, Dijon, nutritional yeast, onion powder and garlic powder.

In a large skillet, over medium-low heat, add the marinade and tempeh. The marinade will burn if you cook it over too high of heat, so try to keep it between medium-low and cook the tempeh, turning once or twice, until the sides are crispy.
To assemble the sandwiches, I spread some dressing on one bread slice, placed a few pieces of tempeh on top, then some sauerkraut, avocado slices and some more dressing.
Cut in half and enjoy!

Tempeh-Avocado Reuben Sandwich

This sandwich certainly isn't for the dainty. Grab some napkins and don't be afraid to let things get messy, but you probably won't care, because the flavor is amazing. Sauerkraut, avocado and tempeh is a delicious combination, especially with the tangy dressing and toasted rye bread. This is also a quick meal; perfect when you don't have a lot of time.

Author: Epicurean Vegan

Ingredients

1 8-oz pkg. tempeh, cut into slices
½ C tamari
1 tsp vegan Worcestershire sauce
2 cloves of garlic, minced
¼ tsp salt
⅛ tsp black pepper
Dressing
½ C vegan mayo
¼ C ketchup
2 Tbs relish
⅛ tsp Dijon mustard
1 Tbs nutritional yeast (I like to sneak this into sauces & dressings for some added B vitamins)
¾ tsp onion powder
½ tsp garlic powder
The rest
1 avocado
2-3 C jarred or canned sauerkraut
8 rye bread slices, toasted

Directions

Combine the tamari, Worcestershire sauce, garlic, salt and pepper in a medium zip bag. Add the tempeh, coat well and marinate for 1-3 hours in the refrigerator. To make the sauce, whisk together the mayo, ketchup, relish, Dijon, nutritional yeast, onion powder and garlic powder.
In a large skillet, over medium-low heat, add the marinade and tempeh. The marinade will burn if you cook it over too high of heat, so try to keep it between medium-low and cook the tempeh, turning once or twice, until the sides are crispy.
To assemble the sandwiches, I spread some dressing on one bread slice, placed a few pieces of tempeh on top, then some sauerkraut, avocado slices and some more dressing.
Cut in half and enjoy!

Quinoa-Tempeh Veggie Wraps

July 21, 2014 by Epicurean Vegan

Who doesn’t love a good veggie wrap? These take very little time to prepare, so lunch or dinner will be ready in minutes. Not only is this a fast and tasty meal, but both quinoa and tempeh provide lots of protein, iron and fiber, not to mention some vitamin B2 and manganese, an antioxidant. These are downright delicious topped with veggies and vegan Thousand Island dressing from Follow Your Heart (which is gluten-free, non GMO and has no cholesterol). Great to wrap and go when you’re on the road, too.
INGREDIENTS:
2 8oz pkgs tempeh, cut into bite-sized cubes
1 small onion, chopped
1 C quinoa
1-1/2 C veggie broth
2 cloves garlic, minced
1 Tbs olive oil
Tamari
1 Tbs vegan Worcestershire sauce
1/3 C pepitas
1-1/2 C cherry tomatoes, halved
2 avocados, peeled, pitted and diced
2 C lettuce, chopped
Vegan dressing of your choice
6 Flour tortillas, warmed

DIRECTIONS:
Start the quinoa, as it will take about 20 minutes. In a medium sauce pan, combine the broth and quinoa. Bring to a boil, then reduce heat to low, cover and let cook about 17-22 minutes, until the water is absorbed. Meanwhile, in a large skillet, heat the olive oil and add the garlic. Saute over medium heat for a minute, then add the onions. Cook the onions for about 5 minutes, or until they begin to soften. Add the tempeh and cook 10 minutes, stirring often until most of the tempeh begins to brown. I then drizzled tamari all over the tempeh and onions, using just enough to coat them, perhaps around a 1/4 cup. Add the Worcestershire sauce too. Coat the mixture thoroughly and reduce heat to medium-low. Stir in the pepitas.

To assemble the wrap, start with quinoa, pile on some of the tempeh-onion mixture, then top with lettuce, tomato, avocado and dressing. Wrap up and enjoy!

Quinoa-Tempeh Veggie Wraps

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Who doesn't love a good veggie wrap? These take very little time to prepare, so lunch or dinner will be ready in minutes. Not only is this a fast and tasty meal, but both quinoa and tempeh provide lots of protein, iron and fiber, not to mention some vitamin B2 and manganese, an antioxidant. These are downright delicious topped with veggies and vegan Thousand Island dressing from Follow Your Heart (which is gluten-free, non GMO and has no cholesterol). Great to wrap and go when you're on the road, too.

Author: Epicurean Vegan

Serves: 6

Ingredients

2 8oz pkgs tempeh, cut into bite-sized cubes
1 small onion, chopped
1 C quinoa
1-1/2 C veggie broth
2 cloves garlic, minced
1 Tbs olive oil
Tamari
1 Tbs vegan Worcestershire sauce
⅓ C pepitas
1-1/2 C cherry tomatoes, halved
2 avocados, peeled, pitted and diced
2 C lettuce, chopped
Vegan dressing of your choice
6 Flour tortillas, warmed

Directions

Start the quinoa, as it will take about 20 minutes. In a medium sauce pan, combine the broth and quinoa. Bring to a boil, then reduce heat to low, cover and let cook about 17-22 minutes, until the water is absorbed.
Meanwhile, in a large skillet, heat the olive oil and add the garlic. Saute over medium heat for a minute, then add the onions. Cook the onions for about 5 minutes, or until they begin to soften.
Add the tempeh and cook 10 minutes, stirring often until most of the tempeh begins to brown.
I then drizzled tamari all over the tempeh and onions, using just enough to coat them, perhaps around a ¼ cup. Add the Worcestershire sauce too. Coat the mixture thoroughly and reduce heat to medium-low.
Stir in the pepitas.
To assemble the wrap, start with quinoa, pile on some of the tempeh-onion mixture, then top with lettuce, tomato, avocado and dressing. Wrap up and enjoy!

Tempeh-Salad Sandwich

January 24, 2014 by Epicurean Vegan

If you want to call this “Egg Salad” or “Tuna Salad,” go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I’ve also made it more like a pate. If that’s more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

INGREDIENTS:
8-oz tempeh, cut into large chunks
1/3 C onion, chopped (I prefer red onion in this, but I was out)
1/3 C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
1/4 C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest…optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

DIRECTIONS:
Steam the tempeh for 15-20 minutes.

Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.

Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy!

Tempeh-Salad Sandwich

If you want to call this "Egg Salad" or "Tuna Salad," go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I've also made it more like a pate. If that's more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

Author: Epicurean Vegan

Ingredients

8-oz tempeh, cut into large chunks
⅓ C onion, chopped (I prefer red onion in this, but I was out)
⅓ C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
¼ C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest...optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

Directions

Steam the tempeh for 15-20 minutes.
Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy

Quinoa-Rice Salad with Tempeh and “Feta”

July 5, 2013 by epicureanvegan

We had a fabulous July 4th holiday feast with great friends and family. Our friends made these incredible grilled vegetable sandwiches and an outstanding gazpacho! (recipe soon to come, for sure).

Cold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
1/4 C tamari
1 Tbs vegan Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu “feta”: (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
1/4 C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
1/2 C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
1/2 tsp salt

DIRECTIONS:
I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn’t, and I think the salad still turned out great, but it’ll bring out the flavors even more. We’ll start with the feta.

Slice the tofu into 1/2″ slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn’t get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.

Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.

When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.

Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.

Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Quinoa-Rice Salad with Tempeh and "Feta"

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
¼ C tamari
1 Tbs vegan Worcestershire sauce
¼ tsp black pepper
½ tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu "feta": (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
¼ C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
½ C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
½ tsp salt

Directions

I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn't, and I think the salad still turned out great, but it'll bring out the flavors even more. We'll start with the feta.
Slice the tofu into ½" slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn't get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.
Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.
When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.
Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.
Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Tempeh Lettuce Wraps

May 14, 2013 by epicureanvegan

Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.

INGREDIENTS:
Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar
Sauce:
1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

DIRECTIONS:
Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.

Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.

Since you were so efficient in your prep work . . . 😉 you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Tempeh Lettuce Wraps

Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they're fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That's the beauty of these . . . they're so versatile.

Author: Epicurean Vegan

Serves: 4

Ingredients

Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn't have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
¼ C fresh mint, chopped
⅛ C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
¼ tsp brown sugar
Sauce:
⅛ C lime juice
⅛ C water
⅛ C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
½ tsp brown sugar
1 Tbs yellow miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
½ C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

Directions

Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you're left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
Since you were so efficient in your prep work . . . 😉 you're ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Immune-Boosting Salad with Baked Tempeh

December 18, 2012 by epicureanvegan

Whether or not you’re fighting a cold or illness, this is the perfect salad to eat to boost your immune. No one wants to be sick during the holidays. It also doesn’t help that we tend to not eat or drink as healthy during these yuletide times. Instead of throwing back some harmful meds with a measly glass of OJ while you’re sick, head for the fridge (or ask someone politely) to fix this cold-fighting bowl of awesomeness. If anything, steam some kale, eat a raw orange bell pepper, and a bowl full of white mushrooms. Then repeat.

INGREDIENTS:
1 bunch of kale, torn from stem and chopped small (high in iron, vitamins C, A & K, antioxidants, omega-3s (anti-inflammatory), fiber, and calcium)
1 small bunch of spinach, stems removed and chopped small (1 C=337% of the RDA of vitamin A!! vitamin C, vitamin E, vitamin K, beta-carotene, manganese, zinc and selenium)
1 orange bell pepper, chopped small (vitamin C and B-6, fiber, and antioxidants)
10-12 white mushrooms, stems removed and chopped, (great sources of potassium, riboflavin, niacin, and selenium. They’ve also been proven to reduce the risk of breast and prostate cancers)
2 large carrots, shredded (beta carotene, vitamin A, cancer-preventing properties, and alpha-carotene and lutein, which fight heart disease)
6-7 green onions, sliced thin (Quercetin, an antioxidant and anti-histamine, chromium, vitamin C, fiber, manganese, vitamin B6, potassium, and copper)
1/2 C pepitas (high in vitamins C, D, E, and K. They are rich in beta carotene (that is converted into vitamin A in the liver), rich in the eye protective carotenoid lutein. A handful of these will deliver 9 grams of protein, along with manganese, magnesium, phosphorous, iron, copper and zinc. They are also rich in omega-3 fats and are also shown to reduce inflammation. Definitely a super food!)

Dressing:
2 cloves garlic, cut in half (boosts hydrogen sulfide production=protects against various cancers, including breast, prostate and colon cancer and protects the heart. Raw garlic’s antimicrobial fights viruses, bacteria, parasites and fungi. Its also helps fight asthma, bronchitis, inflammation, rashes, bug bites, tooth aches, ear infections and other infections i.e. Staph and MRSA. Unlike antibiotics that weaken your immune system, garlic actually boosts your immune system)
1/3 C sunflower seed butter (calcium, iron, zinc, phosphorus, copper, manganese, and magnesium. Also a great source of B vitamins: thiamin, riboflavin, and niacin, and B6, folate, and pantothenic acid. Folate is also essential during pregnancy for proper fetal development. Let’s not forget protein and the healthy, unsaturated fats)
1/4 C tahini (Packed with B vitamins: B1, B2, B3, B5 and B15, protein and calcium)
3 Tbs lemon juice
1 Tbs light miso (Protein, has probiotics, B vitamins, especially B12, fights cancers, high in antioxidants, and can even help lower cholesterol)
1/4 C nutritional yeast (TONS of B vitamins, protein, and fiber. It’s also low in sodium)
1/4 C chia seeds (Omega-3 and 6 oils, protein, and antioxidants. Considered a super food, chia seeds not only support the immune system, they balance blood sugar levels, support the cardiovascular system, give you energy, aid in weight loss, help detox the body, and provides fiber, iron, calcium, niacin (B-3), phosphorus, and magnesium. Did I mention brain-boosting, too?!)
1 C water

Tempeh (optional)
8-oz pkg. tempeh, cut into small cubes (high in fiber, easy to digest, low sodium, and contains antioxidants. It also helps balance blood sugars)
1/4 C soy sauce
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced or crushed (see above)
1 Tbs olive oil
Salt and pepper

Whew! Did you get all that?! Talk about a loaded salad!

DIRECTIONS:
If you’re adding tempeh, you’ll want to start that now. Combine the tempeh with the soy sauce (preferably low-sodium), Worcestershire sauce, oil, garlic, and salt and pepper in a large ziplock bag; coat the tempeh thoroughly. Line a baking sheet with foil and pour the tempeh on the sheet. Bake at 375 for 5 minutes, stir around, then bake another 5 minutes.

Combine all of the salad ingredients in a large bowl, then chop up the tempeh into even smaller pieces; add to the salad.

To make the dressing, combine all of the dressing ingredients in a blender and blend 2 minutes, or until completely smooth. It makes about 2-1/2 cups.

You can pour the dressing over the entire salad and blend well, or keep it separate. If you store it separately, keep in mind that it will probably set up in the fridge; you’ll need to add some water and/or lemon juice to it to thin it out some more. I hope all of you are staying healthy and continue to do so during these oftentimes stressful days! Enjoy!

Cornmeal-Crusted Tempeh

October 11, 2010 by epicureanvegan

I have been trying for some time now to find a recipe with tempeh that The Husband will like. He’s not big on these fermented soybeans. But I think I’m making progress! The flavor is outstanding, but I will admit, by themselves, the tempeh pieces are a little dry. I recommending serving them in a sauce or with a dipping sauce. The Husband and Sixth Grader had the audacity to dip them in ketchup – – -and like it! This would be so tasty to add to a stir-fry or instead of making small triangles, make tempeh burgers. Then maybe ketchup will be allowed. . .

INGREDIENTS:
2-8 ounce pkgs tempeh
1/2 C olive oil
Marinade:
1/4 C tamari
1/4 C shoyu
3 Tbs brown rice syrup
1 Tbs garlic, minced
1 Tbs fresh ginger root, grated/zested
Crust:
1/2 C cornmeal
1 tsp red pepper
1 tsp thyme
1 tsp oregano
1 tsp cumin
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. Cut tempeh into thirds, then slice each third lengthwise.You’ll end up with 12 slices. Whisk together marinade ingredients in a small bowl, then pour over tempeh.

Cover and bake for 1 hour.

Let cool, then cut tempeh into triangles. In a shallow dish/bowl, combine the crust ingredients. Heat oil in a large skillet. Meanwhile, dredge each piece of tempeh in the cornmeal mixture and cook in the oil for a minute on each side. I served these with some toasted almond pilaf and steamed kale—delicious! Enjoy!

Tempeh and Peanut Stir-fry

August 25, 2010 by epicureanvegan

This is another quick meal to make when you’re short on time. You can substitute the soba noodles with rice if you’d like and add other ingredients such as bamboo shoots or Chinese snow peas.

INGREDIENTS:
1 pkg tempeh, diced
1 Tbs olive oil
1 med zucchini, sliced then quartered
1 red bell pepper, cut into large pieces
1/2 a med onion, cut into large pieces
8-10 mushrooms, quartered
1/2 C lightly salted peanuts
12-14 oz soba noodles or 2 C cooked rice
Sauce:
1 Tbs cornstarch
1/8 C water
1/2 C shoyu, tamari, or soy sauce
1 tsp mirin
1/2 tsp brown rice vinegar
1 tsp toasted sesame oil
1/4 tsp ginger
2 Tbs Hoisin sauce

DIRECTIONS:
Heat olive oil in a large skillet. In the meantime, cook the noodles or rice. Add the zucchini, tempeh, onion, and bell pepper to the pan and saute for about 15 minutes. Drizzle with a little mirin. While these are cooking, combine the cornstarch and water in a small bowl. In another small bowl, combine all of the sauce ingredients, then whisk the cornstarch mixture into the sauce mixture. Add the mushrooms to the skillet and cook just a few minutes–I don’t like shriveled mushrooms, so I always add them last. Stir in the sauce and the peanuts and combine well. Let it simmer a couple of minutes, then serve on the noodles or rice. Enjoy!

“Tuna” Salad Sandwich

August 11, 2010 by epicureanvegan

This recipe is from The Kind Diet by Alicia Silverstone who says this recipe doesn’t exactly replicate tuna, but isn’t necessarily trying to. It has a taste all its own and she’s correct. It’s delicious in its own right. I recommend making this ahead of time as it requires steaming tempeh and marinating onions, as well as chilling time—all worth it.

INGREDIENTS:
1-8oz pkg tempeh
1 red onion, minced
1/4 C umeboshi vinegar
1 celery stalk, chopped
1/2 carrot, chopped (I used a full carrot as I usually don’t have a use for 1/2 a carrot)
1/2 C frozen corn kernels, thawed
1/3 C frozen peas, thawed
1/2 small cucumber, chopped
1/4 C chopped kosher dill pickles
1 Tbs Vegenaise
1/2 tbs Dijon mustard
1 Tbs fresh lemon juice
2 Tbs chopped fresh dill, or to taste
1 Tbs drained capers (I left these out–not a big fan)
2 Tbs chopped fresh parsley
Optional ingredients: I added about 2 tablespoons of Tofutti sour cream for extra creaminess and also some salt and pepper, to taste

DIRECTIONS:
Cut tempeh in half and steam for 20 minutes. Set aside to cool. Bring a small pot of water to a boil. Add the onion and boil for 10-15 seconds. Used a strainer or slotted spoon to transfer onion to a mixing bowl. Keep water boiling on the stove. Add the vinegar to the onions and let marinate for 30 minutes.

Blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each veggie is done. Set aside to cool.

Drain the marinated onions on a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Vegenaise, mustard, lemon juice and dill. This is also were I added the sour cream and salt and pepper. Serve topped with capers and parsley. (I stirred parsley in with the other ingredients). Enjoy!

Tempeh “Chicken” Salad

Tempeh-Avocado Reuben Sandwich

Quinoa-Tempeh Veggie Wraps

Tempeh-Salad Sandwich

Quinoa-Rice Salad with Tempeh and “Feta”

Tempeh Lettuce Wraps

Immune-Boosting Salad with Baked Tempeh

Cornmeal-Crusted Tempeh

Tempeh and Peanut Stir-fry

“Tuna” Salad Sandwich

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