TEMPEH

[Bowwowmeow]

What is tempeh?

Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh fermentation produces natural antibiotic agents which are thought to increase the body's resistance to intestinal infections but leaves the desirable soy isoflavones intact. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. It is also easy and rewarding to make your own tempeh at home.

Tempeh is healthy!

Tempeh is very nutritive and contains many health promoting ingredients, including soy phytochemicals (http://www.phytochemicals.info/). The main phytochemicals in tempeh are isoflavones and saponins. Tempeh is a complete protein food that contains all the essential amino acids. The proteins and isoflavones have many health promoting effects. Isoflavones strengthen bones, helps to ease menopause symptoms (http://www.isoflavones.info/menopause-symptoms.php), reduce risk of coronary hearth disease and some cancers. Tempeh maintains all of the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

Tempeh is a versatile product!

Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches. Basically, any recipe which works with mushrooms will work with tempeh as the flavour type is the same.

[Bowwowmeow]

Tempeh Tuna

Cube the tempeh and put it in a bowl. Then, add 2 tablespoons of water, 2 tablespoons of soy sauce (or Braggs Liquid Aminos), and a teaspoon of rice vinegar in the bowl with the cubed tempeh. Mix it around and then microwave for about 2 minutes, 30 seconds. Take it out, mix it around again and then microwave for another 2 minutes, 30 seconds. At this point, the tempeh has absorbed the soy sauce, water, and vinegar. Now, mash the tempeh up good. Then, add the vegan mayo and whatever else you used to like in your tuna sandwich. It is really good!

[Bowwowmeow]

Tempeh Ruebens

1 8-ounce package of tempeh
1 loaf of Russian Rye bread
1 jar of Sauerkraut
Vegan Swiss Cheese
Vegan Mayonnaise
Mustard (a Spicy Brown mustard is better)

Slice the Tempeh in sandwich size pieces. Cook them in a pan using oil or margarine. When they turn golden-brown, they're done. Then, grab two slices of rye bread and spread with margarine. Put the finished tempeh and a slice of Swiss between two buttered pieces of rye and fry. When the bread looks good and done, remove the sandwich from the pan. Apply the mayo, mustard, and, most importantly, sauerkraut to the sandwich and enjoy!

[Bowwowmeow]

Stir-Fried Tempeh

Total servings: 4

Recipe ingredients

200 g tempeh, cubed
2 Tbs soy sauce
2 cloves garlic, minced
3 Tbs oil
1 Tbs minced fresh ginger
1 medium onion, chopped
2 carrots, cubed
1 cup asparagus, cut into 5 cm pieces
1 red bell pepper, cut into strips
1 tsp vinegar
2 tsp cornstarch

Recipe directions

Steam tempeh for 10 minutes. Mix tempeh with soy sauce and garlic and marinate for 1 hour.

Heat oil in a pan and add ginger and cook for 1 minute. Add onion and carrots and stir-fry 6 minutes.

Add tempeh with its marinade, asparagus and bell pepper. Stir-fry until the asparagus are soft. Dissolve the cornstarch in 1/4 cup water and add together with the vinegar to the mixture. Bring to boiling point and cook for one minute.

Serve the stir-fried tempeh with rice or noodles.

[Bowwowmeow]

Sweet and Sour Tempeh

Total servings: 6

Recipe ingredients

250 g tempeh
1 cup vegetable stock
3 Tbs tamari
2 Tbs oil
1 can pineapple chunks (400 g)
2 green peppers
1 onion
1 Tbs agave nectar
2 Tbs maizena
1/4 cup vinegar


Recipe directions

Cut tempeh into thin cubes of 2 cm. Add the vegetable stock and tamari and let it cook for 10 minutes.

Drain tempeh, reserving liquid for sauce. Heat a skillet and bake tempeh in the oil until lightly browned.

Drain the pineapple chunks, adding the liquid to the sauce. Add sliced pepper and onion and bring to boiling point and let it cook for one minute. Drain.

Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups. Bring to a boil. Stir in the agave nectar. Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously. Cook until thickened and bubbly. Then add peppers, onion, pineapple and tempeh. Serve with hot rice.

[Bowwowmeow]

Stuffed Peppers

Total servings: 4

Recipe ingredients

250 g tempeh, cut in small cubes
4 bell peppers, green or red
1 1/2 cups water
4 Tbs tamari
5 fresh basil leaves, chopped
1 clove garlic, minced
2 Tbs vegetable oil
1/2 cup bread crumbs

Recipe directions

Preheat oven to 170°C.

Parboil the peppers 5 minutes in water. Cool under cold water. Core the peppers, discarding stalks, seeds and skin.

Combine tempeh, tamari and water and simmer for 20 minutes. Drain and transfer to a bowl. Add the basil and garlic. Mash the tempeh with the back of a spoon.

Fill the peppers with tempeh mixture and place in a oiled baking dish. Sprinkle with bread crumbs and cover the peppers with oil.

Bake 25 minutes. Finally broil for a few minutes or until top is brown. Serve the stuffed peppers hot with rice.

[Bowwowmeow]

Spinach Dip

Total servings: 4

Recipe ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
100 g crumbled tempeh
250 g frozen spinach, drained and chopped
100 ml soy yogurt
2 tablespoon vegan mayonnaise
1 tablespoon vinegar
salt and pepper to taste
vegetables or bread to use as dip

Recipe directions

Add the oil in a skillet and bake the onion, garlic and crumbled tempeh until the onions are translucent. Allow to cool a bit. Add the spinach, mayonnaise, vinegar and soy yogurt and mix well with a food processor. Put the spinach dip in a serving bowl. Bringthe spinach dip to taste with salt and pepper.

This spinach dip can be used with bread or fresh vegetables (cauliflower, carrots, cucumber, celery,...). It is not recommended to store the spinach for more than a day in a fridge.

[Bowwowmeow]

Tomato Cream Soup

Total servings: 4

Recipe ingredients

200 g tempeh, cut in small cubes
1Tbs oil 1 onion, chopped
2 cups soymilk
1 large tomato, diced
1/4 teaspoon oregano
salt and pepper to taste
2 Tbs chopped parsley

Recipe directions

Add oil and onion to a pot and sauté until tender. Add all the other ingredients, except the parsley, and cook for 20 minutes. Mix with blender until smooth.

Just before serving add 1 tsp chopped parsley in each soup bowl.

[Bowwowmeow]

Vegan Paella

Total servings: 6

Recipe ingredients

2 cups rice
4 cups water or vegetable stock
3 Tbs olive oil
1 medium onion, sliced
2 celery ribs, cut in small pieces
2 chili peppers
1/2 cup capers
1 tsp dried tarragon
1/2 tsp saffron powder
1/2 cup green olives
250 g tempeh, cut in small cubes
1 small cans of peas, drained
salt and pepper to taste
2 Tbs parsley, minced

Recipe directions

Heat oil in nonstick skillet over medium heat. Cook tempeh, onion and chili pepper for about 5 minutes.

Add rice and vegetable stock. Heat to boiling, reduce heat to medium low. Cover and let cook until rice is done and liquid absorbed, stirring occasionally.
Add capers, tarragon, saffron, peas, olives and salt and pepper. Simmer for one minute.

Sprinkle the vegan paella with parsley and serve hot.

[Bowwowmeow]

Tempeh in Coconut Sauce

Total servings: 4

Recipe ingredients

150 g tempeh, sliced
1/2 teaspoon ground coriander seed
2 cups coconut milk
2 Tbs oil 1 onion, sliced
2 green chilis, sliced
1 small red chili, sliced
2 tsp sugar
1 clove garlic, minced
1 bay leaf
4 cups cooked rice

Recipe directions

Heat a wok and add the oil. Add onion, coriander, garlic, red chili and saute for 1 minute.

Add the coconut milk together with the tempeh, green chili, bay leaf and sugar. Simmer for 15 minutes. Remove bay leave.

Serve over rice.

[thevegantwins]

We used to hate the taste of tempeh until we discovered Lightlife Fakin Bacon, very tasty. The kids eat it several days a week as does my husband.

[thevegantwins]

Tempeh Ragu (created by thevegantwins)

8oz package of tempeh
2 tablespoons olive oil
2 cloves minced garlic
1 small onion, finely chopped
2 teaspoons dried basil or 1 tablespoon chopped fresh basil
3-4 tablespoons non-dairy milk
1 12-14oz can of tomatoe sauce or diced tomatoes.
Salt & pepper to taste

Crumble the tempeh and add to a frying pan. Barely cover tempeh with water. Cook on medium-high heat for about 10 minutes, until all the water is absored. Add the olive oil, garlic, and onion. Sautee for another 10 minutes or so, until the tempeh is lightly browned. Add the basil and non-dairy milk. You just want the tempeh moistened with the non-dairy milk. Sautee for 5 minutes or so. Add 12-14oz can of tomato sauce or diced tomatoes. Heat another 5 minutes. Serve over pasta or rice.

[Bowwowmeow]

Tempeh with Tahini

Total servings: 6

Recipe ingredients

1 red bell pepper, deseeded, cut in small pieces
2 onions, chopped
2 Tsp oil
200 g tempeh, cut in small cubes
2 cups vegetable stock
2 Tbs miso
1 tsp soy sauce
1 Tbs vinegar
5 Tbs tahini
1 scallion, chopped

Recipe directions

Saute onions and pepper in the oil in a skillet. Add the vegetable stock, miso, and tempeh and simmer for 40 minutes. Remove skillet from heat.

Mix vinegar, soy sauce and tahini. Add this mixture to the skillet.

Garnish the tempeh with tahini with scallions. Serve with rice.

[Bowwowmeow]

Sauteed Tempeh with Mustard

Total servings: 4

Recipe ingredients

1 cup of vegetable stock
3 Tbs tamari or shoyu
200 g tempeh
4 Tbs flour
2 Tbs vegetable oil
100 g oyster mushrooms
1 tsp lemon juice
1 Tbs chives, chopped
1 tsp prepared mustard
1 tsp cornstarch
salt and pepper to taste

Recipe directions

Combine 2 cups of water with the tamari. Bring to boil, add the tempeh and simmer 10 minutes.

Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and cover with the flour.

In a skillet heat the oil over medium heat. Add the mushrooms and tempeh and saute about 10 minutes until tempeh is golden.

In a saucepan add 1 cup of vegetable stock, the lemon juice, chives, mustard and cornstarch. Bring to boil and simmer for 2 minutes. Add salt and pepper.

Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce.

Serve with rice.

[Bowwowmeow]

Tangy Tempeh with Peanut Sauce

Total servings: 4

Recipe ingredients

2 Tbsp vegetable oil
4 Tbs soy sauce
2 Tbs vinegar
1/3 cup rice wine
1 clove garlic, minced
250 g tempeh, cut in small cubes
1 cup peanut butter
2 Tbs agave nectar
2 Tbs soy sauce
2 Tbs vinegar
1 tsp fresh gingerroot, minced
2 cloves garlic, crushed
salt and pepper to taste
1/2 cup hot water

Recipe directions

To make the marinade mix the first 5 ingredients. Put the tempeh in in a wide saute pan. Pour the marinade over the tempeh. Bring to a boil and simmer over low heat during 15 minutes. Turn tempeh a few times. Uncover and cook until the tempeh is nearly dry.

To make the peanut sauce mix in a blender the peanut butter, agave nectar, soy sauce, vinegar, ginger, garlic, water, salt and pepper.

Serve over rice and top with peanut sauce.

[thevegantwins]

I created this last night for dinner and it was fantastic. I call it..

Tomato Tempeh Sauce

8oz package of tempeh
2 tablespoons olive oil
2 teaspoons fennel
2 teaspoons dried majoram or oregano
2 teaspoons dried basil
2 teaspoons onion powder
1/2 teaspoon red chili pepper flakes
2 cloves garlic, crushed or minced
1/2 lemon, juiced
24oz can of crushed tomatoes
2 teaspoons tomato paste

Crumble the tempeh into really small pieces. Place in large saute pan and cover with water. Heat until the water is simmering and cook until all the water has evaporated, about 20 minutes. Add the olive oil, spices, lemon juice and garlic and cook for about 15 minutes or until the tempeh is browned. Add the crushed tomatoes and tomato paste. Cook an additional 15 minutes. Pour over cooked pasta or rice. I served it with homemade sundried tomato gnocchi. :hungry:

[Fauxmage]

Maybe you should think about writing a cookbook, vegantwins. You seem very creative in the kitchen, and post lots of good recipes. :agree: :chef: :hungry:

[Gliondrach]

It looks nice. It would be good on toast.

[thevegantwins]

Maybe you should think about writing a cookbook, vegantwins. You seem very creative in the kitchen, and post lots of good recipes. :agree: :chef: :hungry:
:o Aww, thanks. That's actually a recipe I created from combining 2 other recipes plus my own creative license. Alot of my recipes are created from combining several other recipes so I don't know how original they really are. I read somewhere that as long as 3 changes are made in a recipe, one can then call it their own but I'm not sure if that is accurate.

It would be good on toast
That was my sentiment too after I tried the finished product. Mr. TVT asked if I could make sloppy joe sandwiches out of the mixture so next time, I'm going to prepare the recipe with a little less crushed tomato so it's thicker and serve it on wholemeal baps/buns.

[LetsEat]

I agree, VeganTwins, awesome recipes. You need a webpage. Seriously. :)