RECIPES - Using Organic Tempeh
Tempeh in Minutes
Below are ways to cook tempeh and use them subsequently in burgers,sandwiches, wraps etc (with tomato, lettuce and all).
Pan-fried tempeh
Cut tempeh block into half, then slice across to give total 4 pieces.
Pan-fry each slice, both sides. Set on a plate, and brush with soy sauce (while tempeh is still hot).
Serve or use as desired.
Baked tempeh
1. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
2. Place the marinated tempeh pieces on a nonstick baking sheet and bake for 12-15 min. Flip over and bake for another 10 min.
Remove from oven and use as desired.
Various ways to season tempeh - try them separately or in combination
Pan-fried tempeh
Cut tempeh block into half, then slice across to give total 4 pieces.
Pan-fry each slice, both sides. Set on a plate, and brush with soy sauce (while tempeh is still hot).
Serve or use as desired.
Baked tempeh
1. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
2. Place the marinated tempeh pieces on a nonstick baking sheet and bake for 12-15 min. Flip over and bake for another 10 min.
Remove from oven and use as desired.
Various ways to season tempeh - try them separately or in combination
- soy sauce
- peeled grated ginger
- freshly ground black pepper
- ground coriander
- toasted sesame oil
- Tabasco or other hot sauce
- ketchup
1. Bring water, soy sauce, and sesame oil to a boil in a medium saucepan. Put tempeh in water and simmer for 10 minutes. Remove from water and cool. When cool, coarsely grate.
2. Heat oil in a frying pan over medium heat. Add tempeh and fry for 3-4 mins, until tempeh browns a little. Add soy sauce and water and mix well (add more water if soy sauce is not evenly mixing through the tempeh). Then stir in chili sauce and remove from heat to cool.
3. While tempeh is cooling, steam asparagus until tender. Roll up lettuce leaves together and thinly slice.
4. To assemble the spring rolls, soak a piece of rice paper in water for about a minute. Put tempeh in row in the middle of the paper. Halve an asparagus stalk and flank the tempeh with the two pieces. Top with lettuce. Fold in sides, then roll up, being careful not to rip the rice paper.
5. Serve right away with chilli dipping sauce.
Adapted from vegandad.blogspot.co.nz
2. Heat oil in a frying pan over medium heat. Add tempeh and fry for 3-4 mins, until tempeh browns a little. Add soy sauce and water and mix well (add more water if soy sauce is not evenly mixing through the tempeh). Then stir in chili sauce and remove from heat to cool.
3. While tempeh is cooling, steam asparagus until tender. Roll up lettuce leaves together and thinly slice.
4. To assemble the spring rolls, soak a piece of rice paper in water for about a minute. Put tempeh in row in the middle of the paper. Halve an asparagus stalk and flank the tempeh with the two pieces. Top with lettuce. Fold in sides, then roll up, being careful not to rip the rice paper.
5. Serve right away with chilli dipping sauce.
Adapted from vegandad.blogspot.co.nz
Tempeh salad
1 block tempeh, cubed
Celery, red/green bell peppers, minced
1 Tbsp fresh parsley
1 Tbsp mustard
1 tsp lemon juice
Mayonnaise (to taste) - to make your own vegan mayonnaise, see below
Salt and black pepper (to taste)
1. Place the cubed tempeh in a saucepan of boiling, salted water.
2. Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
3. In a large bowl, combine the celery, bell pepper and parsley. Add tempeh to the bowl, along with the mayonnaise, mustard, lemon juice, salt and pepper. Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
Serve as is, or with toast, in pita pocket or in wraps.
Adapted from www.food.com
Celery, red/green bell peppers, minced
1 Tbsp fresh parsley
1 Tbsp mustard
1 tsp lemon juice
Mayonnaise (to taste) - to make your own vegan mayonnaise, see below
Salt and black pepper (to taste)
1. Place the cubed tempeh in a saucepan of boiling, salted water.
2. Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
3. In a large bowl, combine the celery, bell pepper and parsley. Add tempeh to the bowl, along with the mayonnaise, mustard, lemon juice, salt and pepper. Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
Serve as is, or with toast, in pita pocket or in wraps.
Adapted from www.food.com
Tempeh Sloppy Joes
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- Heat oil in a large nonstick skillet over medium-high heat. Add tempeh; sauté 6 minutes or until beginning to brown.
- Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.
- Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.
- Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.
Spicy Tempeh and Broccoli Rabe with Rotelli
Spicy fennel tempeh
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1. Prepare the pasta according to the package directions. Drain, toss with olive oil and keep covered in the cooking pot. While your pasta is boiling, prepare the other ingredients.
2. Place tempeh in a large, nonstick skillet. In a measuring cup, whisk together the broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
3. Transfer the tempeh to a bowl and crumble about half of the cubes with the back of a spoon.Return the skillet to medium heat and add 2 tbs. olive oil. To test the heat, drop a bit of tempeh in the oil -- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4-5 minutes, until it begins to brown. Remove from the heat, add to the pasta, and keep covered.
4. Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tbs. of the white wine and steam for 8-10 minutes, until the broccoli is bright green and its stems are tender (you may need to do this in two batches).
5. Remove the cover and continue to sauté for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss to mix.
From Veganomicon and www.tastebook.com
2. Place tempeh in a large, nonstick skillet. In a measuring cup, whisk together the broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
3. Transfer the tempeh to a bowl and crumble about half of the cubes with the back of a spoon.Return the skillet to medium heat and add 2 tbs. olive oil. To test the heat, drop a bit of tempeh in the oil -- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4-5 minutes, until it begins to brown. Remove from the heat, add to the pasta, and keep covered.
4. Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tbs. of the white wine and steam for 8-10 minutes, until the broccoli is bright green and its stems are tender (you may need to do this in two batches).
5. Remove the cover and continue to sauté for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss to mix.
From Veganomicon and www.tastebook.com
- Preheat the oven to 375 degrees.
- Mix the sake, mirin and soy sauce together in a dish that is big enough to accommodate the tempeh in a single layer.
- Crumble the tempeh into the dish and refrigerate for at least 30 minutes (a couple of hours is preferable).
- Pour the tempeh and marinade into a large bowl. Add the other ingredients and mix well.
- Spoon approximately 2 teaspoons of filling onto the center of each wonton. Moisten the edges of the wonton with water and fold it over the ingredients. Press the edges of the wonton skin together to seal.
- Brush oil over the wontons. Bake for 10 minutes, or until golden.
How to make Vegan Mayonnaise
1 cup canola oil
1/2 cup soymilk 3/4 tsp salt 11/2 tsp lemon juice (or apple cider vinegar) 1/4 tsp mustard (optional) Blend all (except lemon juice or vinegar) in food processor until smooth. Slowly add lemon juice or vinegar until mixture thickens and tastes as desired. From www.food.com 2 & 1/4 cups oil 1 cup soymilk 2 teaspoons (adjust to taste) dijon mustard 4 teaspoons (adjust to taste) lime or lemon or apple cider vinegar 1 to 1 & 1/2 teaspoon salt (adjust to taste) 1 tablespoon agave or fine sugar or maple syrup Blend all in food processor. From http://tahinisauce.wordpress.com/2011/12/28/imitation-vegenaise/ |