tempeh Archives - Page 2 of 2

Tempeh Bacon

July 2, 2010 by epicureanvegan

I know many people who would consider going vegan, but the thought of giving up bacon brings tears to their eyes. (Think what it does to the piggies!) Tempeh bacon may not cut it for them, but I love this stuff. A little caramelized, it tastes wonderful. You could break it up for salads, sandwiches, tofu scrambles, or just snack on it as it is.

INGREDIENTS:
1 pkg (80z) tempeh
1/4 C tamari
2 tsp Liquid Smoke
3 Tbs maple syrup (I’m not a huge fan of maple-flavored stuff, so I used brown rice syrup)
1/4 C water
Canola oil, for frying

DIRECTIONS:
Steam the tempeh for about 10 minutes. Meanwhile, in a large bowl, combine tamari, Liquid Smoke, syrup, and water. Mix well. Let tempeh cool before slicing it into thin, bacon-like strips.

Place slices in marinade (I used a large ziplock bag–just turn the bag over a few times to thoroughly marinate the slices) and let sit for as long as you like. Less than half and hour works great. After the tempeh has marinated, heat oil in a large skillet over medium-high heat. Fry the strips and each side until crisp. Sprinkle a little extra tamari and syrup on the tempeh while cooking—the tempeh will turn brown, caramelize, and get crisper and chewier . Remove to a plate lined with paper towels to absorb excess oil. Enjoy!

(BaconLettuceTomatoAvocado)

Recipe source: The Vegan Table

Smoky Tempeh Marinade

April 16, 2010 by epicureanvegan

Nope…that’s not cubed steak.

This is a great marinade for tempeh and veggies. I chopped up some tempeh, mushrooms and onions, combined them in a large zip lock with the marinade for about 24 hours (you can easily just do an hour) and sauteed them up. The recipe is super versatile–crumble up the tempeh into small pieces and toss with a salad–both with greens or a taco salad–mix into a bean dip, or make tempeh burgers. If you don’t want too much of the smokiness, marinade for just 30 minutes–that would still give it a nice, subtle flavor.

INGREDIENTS:
1/4 cup tamari or soy sauce
1/4 cup Liquid Smoke
1 tablespoon agave nectar
1 teaspoon ginger
Splash of water
1 pkg tempeh, cubed

Remove tempeh and other veggies with a slotted spoon and discard the marinade when ready to saute.

Enjoy!

Recipe source: Factory Farming Campaign

Hoisin-Glazed Tempeh with Green Beans and Cashews

March 18, 2010 by epicureanvegan

This is from Vegetarian Times and if you don’t have a lot of time, it’s a fast and easy meal. I made a few minor changes to the recipe like doubling the tempeh and sauce ingredients, plus I served it over rice that I seasoned with sesame seed oil and ground ginger. (I’ll list the original recipe–decide for yourself if you’d like to double it). If you’re not a big fan of tempeh, tofu would work great. The sauce itself is a great basic stir-fry sauce for any of your favorite stir-fry ingredients. I think mushrooms or bamboo shoots would have been a great addition to this recipe.

INGREDIENTS:
4 tsp hoisin sauce
2-1/2 tsp rice vinegar, divided
1 Tbs soy sauce or tamari
1 tsp cornstarch
1 Tbs vegetable oil
1-1/2 Tbs minced ginger
4 cloves garlic, minced (4 tsp)
1-8oz pkg tempeh, cut into 1/2″ cubes
1-12oz pkg frozen whole baby green beans (I used just 10 ounces of cut green beans)
1/3 C roasted, unsalted cashews (I used 2/3 and roasted them self in a dry pan over the stove–cheaper)!
1-2 C cooked rice seasoned with 3-4 splashes of sesame seed oil and 1/8-1/4 tsp ground ginger (Optional)

DIRECTIONS:
Whisk together hoisin sauce, 2 tsp rice vinegar, soy sauce, cornstarch, and 1/2 C water in a small bowl. Set aside.

Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1-2 mins or until garlic turns pale gold. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low and simmer 2 mins, or until sauce begins to thicken. Stir in green beans. Cover, and simmer 4-5 mins, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp of rice vinegar. Serve topped with cashews.

Enjoy!

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce

February 9, 2010 by epicureanvegan

This is another outstanding recipe from Vegetarian Times, this time, from their Healing Foods Cookbook. I used chicken-style seitan instead of tempeh and served it over mashed potatoes. I doubled it–making about 5 servings. Plus, taking less than 30 mins to make, I will certainly be making this again and again.

INGREDIENTS:
4 Tbs olive oil, divided
1 7-oz pkg tempeh, cut into 1/2″ cubes (I used 2 pkgs Westsoy seitan–blue box)
1 Tbs low sodium soy sauce
10 oz cremini or button mushrooms, sliced
8 oz shiitake mushrooms, stemmed and sliced (I didn’t have these so I just used more cremini mushrooms)
2 Tbs all-purpose flour
2-1/2 C lager, such as Samuel Adams Boston Lager (I used Dundee Lager–I don’t think it matters, plus I didn’t completely double this–used about 3-1/4 cups)
2 Tbs Dijon mustard
2 green onions, white and green parts finely sliced

DIRECTIONS:
Heat 2 Tbs oil in 12″ skillet over medium heat. Cook tempeh (if using seitan, keep in mind that seitan cooks faster than tempeh–it’s just a matter of browning it, which doesn’t take more than 5 mins) cubes in oil 7-10 mins, or until browned on all sides, stirring frequently. Add soy sauce and cook 2 mins, or until pan is almost dry. Transfer tempeh to a paper-towel-lined plate.

Add remaining 2 Tbs oil and mushrooms to pan, and sprinkle with salt to taste, if desired. Saute 10 mins or until browned and slightly caramelized, stirring occasionally. Reduce heat to medium-low and stir in flour. Cook 1-2 mins or until flour begins to brown, stirring constantly. Increase heat to medium-high, add lager and mustard, and bring to a boil. Reduce heat to medium-low. Simmer 15 mins, or until the sauce thickens. Stir in tempeh; simmer 5 mins more. Serve sprinkled with green onions.

NOTE: The recipe suggests that for a sweeter take on the sauce, stir in 1 Tbs agave nectar with the mustard and use use just 1-1/2 C of lager plus 1 cup of water.

Enjoy!

Marinated Tempeh with Vegetables

February 2, 2010 by epicureanvegan

This is just a great basic marinade that would work with seitan, tofu, or even as a stir-fry sauce and takes no time at all to throw together.

INGREDIENTS:
8oz tempeh, sliced into 16 triangles
3 Tbs minced ginger
4 Tbs Tamari
3 tsp brown spicy mustard
3 tsp sesame oil
1 Tbs mirin
1 Tbs Ume plum vinegar
4 Tbs water
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6-8 mushrooms, quartered
(asparagus would be good, too)!

DIRECTIONS:
Preheat oven to 350. Whisk together the ginger, tamari, mustard, sesame oil, water, mirin and vinegar in small bowl. In a medium-sized baking dish, combine the tempeh and vegetables and then coat thoroughly with the marinade. Cover with foil and bake for 20 mins. Remove foil, stir the tempeh and veggies and cover again; bake for another 12-15 mins. If you have more time, marinate the tempeh and veggies in the refrigerator for about an hour before baking.

Tempeh Burgers

January 25, 2010 by epicureanvegan

It didn’t take much to throw these together–which was good, because I didn’t have a lot of time–and with leftovers, the next day’s lunch is a breeze. Tempeh is an excellent source of protein, manganese and B12, not to mention low in fat, calories and devoid of cholesterol. No wonder it’s the perfect alternative to a beef burger!

INGREDIENTS:
1 (8-ounce) package tempeh
1/4 cup low-sodium tamari
2 tablespoons mirin (Japanese rice cooking wine)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Liquid Smoke

DIRECTIONS:
Cut the tempeh in half, then slice each half into thinner slices. Steam the tempeh for 10-15 mins. In a small bowl, combine tamari, mirin, garlic powder, onion powder, salt, pepper and Liquid Smoke. Place half of the marinade in a shallow bowl or dish, then add steamed tempeh. Pour the rest of the marinade and be sure to coat the pieces thoroughly. Marinate in the refrigerator 30-60 mins.

When ready to prepare, heat a large nonstick skillet with 2 teaspoons of olive oil. Cook the tempeh–3-4 mins on both sides.

Serve on buns, or open face. Here are suggestions of toppings:
Guacamole or avocado slices
Tomato
Vegan cheese
Lettuce
Mustard
Ketchup
Sliced jalapeno peppers
Onions
Pickles
I liked mine with Veganaise, vegan cheese and tomato. The hubby and son liked guacamole, cheddar cheese and ranch dressing (I’ve only been able to convince them to be part-time vegans). Load up on your favorite ingredients and enjoy!

Tempeh Spread

January 21, 2010 by epicureanvegan

I spent one day experimenting with tempeh for quick and easy appetizers and I love what I came up with! It’s also very versatile, so feel free to add your favorite other ingredients.

INGREDIENTS:
8 oz pkg tempeh, original
1 small carrot, grated
1 small red onion, diced
2 tsp lemon juice
1/2 tsp celery salt
1/2 tsp curry powder
2 Tbs vegetable stock powder
1/4 C Veganaise
Parsley, garnish

DIRECTIONS:
Cut the tempeh into small cubes and steam for about 10-15 mins. In the meantime, add carrots and onion to a food processor and chop up until they are very fine. Scoop out into a large bowl. Add the steamed tempeh to the food processor and chop up until fine as well. Combine the tempeh in the bowl with the carrots and onions and add the lemon juice, celery salt, curry powder, vegetable stock powder and mayo. Mix well. Scoop into pre-made phyllo shells and garnish with some parsley.

I halved the batch and after chopping up about a cup of mushrooms and 1/2 C of spinach leaves in the food processor, I added them to one half of the batch for a variation. They’re both delicious! You may want to add more spices to taste. Enjoy!

Tempeh Bacon

Smoky Tempeh Marinade

Hoisin-Glazed Tempeh with Green Beans and Cashews

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce

Marinated Tempeh with Vegetables

Tempeh Burgers

Tempeh Spread

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