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Reply to "50 Hearty Vegetarian Recipes (That Even Omnivores Will Love)"

6 - Tempeh

 

Vegan Tempeh Stroganoff

 

Tempeh is a fermented soybean cake, but don’t tell any omnivores or newbie tempeh friends that. All they need to know is that tempeh is an awesome fermented food that’s great in many meatless recipes. You can usually find tempeh in the refrigerator of your local natural foods store, but if you don’t have a local tempeh maker, it may be hiding in the freezer. Tempeh does best with a marinade, and it tends to dry out faster than tofu, so keep that in mind when working with this great food.

 

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Chipotle Tempeh

 

Chipotle Tempeh and Garden Vegetable Pizza

Chipotle Tempeh and Garden Vegetable Pizza

 

This bold and spicy tempeh dish is rich with tomato and chipotle flavors. This Mexican-inspired dish will warm your stomach and your soul! It is also good served with brown rice.

8 oz.  Tempeh, cut in 1“ cubes

 

Marinade:

1 tablespoon chipotle paste
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 tablespoons tomato paste
2 cups water
1 tablespoon lime juice
2 tablespoons agave or sweetener of choice
1 teaspoon red pepper flakes
1 teaspoon olive oil
½  medium onion, cubed
2 teaspoons garlic, minced

cilantro, minced for garnish

  • Combine tomato paste, water, lime juice, seasonings, agave and chipotle. Place tempeh in marinade in covered dish or pan in refrigerator for 1-2 hours or overnight.
  • Preheat oven to 375 degrees.
  • Sautee onion and fresh garlic in olive oil until tender. Remove tempeh from marinade and set tempeh aside. Add marinade to sautéed onions and garlic. Bring to a simmer and cook 5 minutes.
  • Place tempeh cubes in pan and cover with onion and marinade mixture. Cover with foil and bake for 30 minutes.
  • Place tempeh on plates and garnish with cilantro (and extra pepper flakes if you want it more spicy.)

Serves: 4

Cooking time: 45 minutes

FM
Last edited by Former Member
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