All About Tempeh - RECIPES




Tempeh Recipes

For some people Tempeh is love at first bite; for others it is a relationship that grows slowly. I think that has a lot to do with the way it is prepared. Here are some recipes that are real crowd pleasers.


Semper Tempeh Fidelus (V)

This is a quick and delicious way to prepare tempeh.

*another vegan tempeh recipe

1 package prepared Tempeh cut into ½” cubes
4 Tbs. Canola Oil
1 Tbs. Turmeric
⅛ tsp. Cayenne Pepper
1½ tsp. Bell’s Poultry Seasoning
3 - 4 Tbs. Red Star Nutritional Yeast

In a fry pan heat half of the Canola Oil (2 Tbs.) along with the Turmeric and Cayenne, Add the cubed Tempeh to the heated oil along with the Poultry seasoning. Brown and turn adding the remainder of the oil as you brown the other side of the cubes. When they are a golden brown in color, turn off the heat and dredge the tempeh in the nutritional yeast.Serve with Quinoa and Cranberry relish.




Tricorns of Couscous and Tempeh (V)

tender triangles of savory couscous and tempeh stuffed phyllo

*pre-heat oven to 420º -- another vegan tempeh recipe


1 package prepared Tempeh cut into ¼” cubes prepared as above.
1 Cup mixed minced vegetables: Carrot, Onion, Zucchini, Yellow Squash, Red, Yellow and Green Peppers
1 Tbs. Turmeric
4 Tbs. Vegetarian Chicken Stock Powder
2 Cups Pure Water boiling
1 tsp. Sea Salt
¼ tsp Cayenne
¼ tsp Black Pepper
1 tsp Bell’s Poultry Seasoning
1 tsp Granulated Onion
1 Cup Couscous
½ Cup Frozen Petite Pois
1 package Whole Wheat Phyllo Dough
½ Cup Extra Virgin Olive Oil

Mince vegetables and add to 2 cups boiling water along with the spices, vegetarian ‘chicken’ stock power and salt. Cover and turn heat down, simmering for 2 minutes.Put Couscous into a large bowl. Pour hot water and vegetables over couscous.Add Petite Pois and fluff with a fork.Cover with plastic wrap and allow to rest for 5 minutes. Remove plastic wrap add cooked tempeh. Fluff with a fork.Because it dries out very quickly, phyllo dough must be kept covered and handled as little as possible.

Open Phyllo Dough package; remove product. Place flat on a cutting board.Cut in thirds; stacking the three pieces together.Cover with a clean tea towel.Using a clean pastry brush dipped into the Extra Virgin Olive Oil Brush the length of each of three strips of phyllo dough, stacking them on the cutting board as you go along.Place 1 heaping spoonful of the couscous tempeh mixture on the corner of the phyllo strip.Flag fold, brushing the top of the packet with the oil.Place Tricorns on a cookie sheet.Bake at 425º for 12 minutes until golden.Plate and serve as a savory or main dish with a crisp mixed green salad.




Mellow Mango Tempeh (V)

2 package prepared Tempeh cut into ½” cubes
4 Tbs. Canola Oil
1 Tbs. Turmeric
⅛ tsp. Cayenne Pepper
1½ tsp. Bell’s Poultry Seasoning
1 Fresh Pineapple cut into ½” chunks
1½ Cups Fresh Chachies Mango Salsa
1 Tbs. Cornstarch or Arrowroot
⅓ Cup of RO Water
Splash each of Tamari and Mirin

In a fry pan heat half of the Canola Oil (2 Tbs.) along with the Turmeric and Cayenne, add the cubed Tempeh to the heated oil along with the Poultry seasoning. Brown and turn adding the remainder of the oil as you brown the other side of the cubes. When they are a golden brown in color add the fresh pineapple and sauté until they too are seared and golden. Add the Mango Salsa and 1 Tbs. Arrowroot dissolved into ⅓ Cup of RO Water with a small splash each of Tamari and Mirin. Continue to stir until the Tempeh and fruit is well coated, wonderfully fragrant and the glaze is clear. Serve with Quinoa, Brown Rice, Basmati Rice or over Quinoa or Rice Pasta.




Tempeh Cacciatore (LV)

Cacciatore means hunter’s hence this dish has a good earthy taste.

*another vegan tempeh recipe

2 packages prepared tempeh cut in half lengthwise and in thirds across.
¼ Cup Extra Virgin Olive Oil
1 pound sliced wild mushroom mix – Crimini, Oyster, Portobello
1 package dried Morels (if you cannot find fresh ones) reconstituted in ¼ Cup Pure Spring or RO Water.
2 Cups Fresh Tomato – peeled, seeded and chopped
1 Large Onion chopped
2 Tbs. Minced Garlic
1 Tbs. Tomato Paste
½ tsp Allspice
½ Cup Ariel – non-alcoholic – Chardonnay
1 tsp Thyme – rubbed between your hands into the pot
3 Bay Leaves
Sea Salt to taste

Topping:

3 Tbs. Minced Flat Italian Parsley
1 Tbs. Minced Garlic
Grated rind of 1 fresh Lemon
6 Fresh Basil leaves rolled and sliced very finely
Leaves of three sprigs of fresh Thyme


Heat the oil in a large skillet or Dutch oven. Brown the mushrooms with the garlic and onion. Brown the tempeh until golden. Add the alcohol free Chardonnay and allow it to boil for a minute or two. Add the tomatoes and their liquid, the tomato paste and herbs. Cover and cook slowly over low heat for 40 minutes. Plate on a serving platter with cooked Raddiatore, Penne or Fuseli. Finish with topping mixture lightly sprinkled over the top of the dish. Serve with grated Asiago or Parmesan Cheese




Pineapple Orange Tempeh (V)

a great company dish – good cold or reheated

*another vegan tempeh recipe

2 tbs. Sesame Oil
1 Tbs. each Minced Fresh Garlic and Ginger
1 Cup Pineapple Orange Juice
1 Package Tempeh Cut in 1” cubes
2 Tbs. Eden Mirin
1 Tbs. Rice Wine Vinegar
1 tsp. Mugi Miso
1 tsp. Toasted Sesame Oil
1 tsp. Shoyu
1 tsp. Garlic Chili Sauce

Sauté Garlic and Ginger in Sesame oil, add Tempeh and brown it on both sides. Whisk together Miso and pineapple orange juice, along with Mirin and vinegar, Shoyu and toasted sesame oil. Pour over tempeh. Stir in Korean Garlic Chili Sauce Cover. Reduce heat and simmer for about 20 minutes. Plate and serve with Brown Rice.

Variations on the Theme:


1) Add Celery, Onion and Carrot Nituke after browning the tempeh.
2) Add chopped Baby Bok Choy and Red Pepper Strips at the end stirring through the sauce for 2 minutes.
3) Add Arrowroot dissolved in ½ Cup Coconut Milk Stir until thickened. Top with Toasted Coconut




Barbequed Tempeh (V)

party food – good cold or reheated

*pre-heat oven to at 350º another vegan recipe


⅓ Cup Mugi or Hacho Miso
⅓ Cup Real Maple Syrup
⅓ Cup Molasses
⅓ Cup Tomato Paste
⅓ Cup Apple Cider Vinegar
⅓ Cup Grated Onion
1 Tbs. Minced Fresh Garlic
2 Tbs. Sesame Oil
⅔ tsp. Dry Mustard
⅓ tsp. Allspice


Whisk the above together. (Any Barbeque Sauce which remains can be stored in the refrigerator in a covered jar for up to two weeks.) Liberally coat 2 packages of Tempeh cut in ½ thick strips the width of the cake. Allow to marinate for 15 - 20 minutes.Place the marinated tempeh on a parchment covered cookie sheet.Bake at 350º for 10 minutes. Turn the tempeh over and bake until done. Serve with Eden’s Spinach Garlic Flat Noodles or Rice Noodles.




Tempeh Jambalaya (V)

Louisiana’s favorite up-dated for your vegetarian kitchen

*pre-heat oven to 325º- another vegan recipe

3 packages of tempeh cut into strips 1” wide the width of the cake.
4 Tbs. Canola Oil
1 tsp. Sea Salt
Freshly ground Black Pepper to taste
¼ tsp Cayenne Pepper
1 Cup diced Vege Ham from Taiwan
1 Cup diced Red and Green Peppers
1 Cup diced Celery
1 Spanish Onion diced
2 Tbs. Minced Garlic
5 Cups Vegetarian “Chicken” or Vegetable Stock
¼ Cup minced Flat Italian Parsley
3 Bay Leaves
1½ tsp. Old Bay Seasoning
1½ tsp. Thyme
1 Tbs. Bacos Soy Bacon Crumbles
1 ½ Cup chopped, skinned and seeded Tomato
2 Cups long grain Brown Basmati Rice


Heat the oil in a large skillet. Brown the Tempeh piecesSprinkling them with Sea Salt, Black Pepper, Old Bay’s and Cayenne. Remove from the pan and set aside. Add Vege Ham and diced vegetables cooking lightly until the Onion is transparent and the Garlic, Peppers and Celery are softened. Add the Stock and herbs, bring to a boil and cook until the broth has reduced to about 4 Cups. Add the browned Tempeh, Tomatoes and Rice stirring until well mixed. Pour into a Casserole and bake covered for an hour. Check after half an hour to be sure that there is enough liquid in the dish so that it doesn’t dry out.




Curried Tempeh (LV)

a delightful dish in a spicy, yet creamy yogurt sauce

4 Tbs. Canola Oil or Ghee
1 Tbs. each minced Garlic, Ginger, Onion
1 tsp. Mustard Seed
1 Tbs. Cumin Seed
1½ Tbs. Garam Masala
¼ tsp Cayenne
2 Tbs. Turmeric
1 small Tomato diced
1 Tbs. Sea Salt
2 Packages Tempeh cut into ½” cubes
1 32 oz. Can Plain Yogurt
1 Cups RO Water or Vegetable Stock
1½ Tbs. Cilantro Leaves


In a heavy bottomed skillet cook over low heat the Ghee and Spices to develop their flavor. Brown the tempeh pieces with the spices. Add the Onion and Tomato cook until the Onion is soft and transparent. Whisk the Yogurt and Stock together. Add slowly to the pan stirring constantly until the sauce is thickened slightlyAdd Cilantro leaves at the end. Serve with Peas Pilao or Lemon Coconut Rice.




Tempeh Gumbo (V)

*another vegan recipe from the Old South


¼ Cup Olive Oil
½ package Tofurky Italian Sausage (2 sausages) cut into ½” slices
3 packages Tempeh cut into 1” chunks
2 Spanish Onions Sliced stem to stern
2 Tbs. chopped Garlic
2 each Sweet Red and Green Peppers cubed
3 mild Chili Peppers chopped (seeds removed)
3 pounds Chopped Plum Tomatoes
1 pound Okra washed, patted dry and sliced into ½” pieces
3 Bay Leaves
1 Tbs. Fresh Thyme Leaves
1 tsp. Summer Savory
1 Lemon thinly sliced
Sea Salt and freshly Ground Black Pepper to taste
5 - 6 Cups RO Water or Vegetable Stock
2 Tbs. Gumbo File powder


In a large skillet brown the Sausages and Tempeh in the Oil. Remove. Add Onions, Garlic, Peppers and Chili Pepper cook until soft stirring occasionally – about 8 minutes. Add Okra, Tomato, Lemon Slices and Herbs. Simmer for half an hour. Add Tempeh and Sausage, Salt and Pepper simmering until heated through. Remove skillet from the heat add File Powder stirring it in well. Pour into a Tureen and serve with Rice and/or Crusty Bread.





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