Tempeh Recipes


Vegetarian "Beef" Pizzaiola

This is a twist on an old classic that I grew up on. I swapped out the beef, of course, and used Tempeh. I also needed something quick and easy so I gabbed a can of spiced tomatoes. For such a quickie recipe it came out delicious.

Ingredients

String beans 1/2 lb.
8 ounces Tempeh
16 Oz. can of Muir Glen, Organic Diced Tomatoes: Fire Roasted with Medium Green Chillies
Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:

  1. Add olive oil to hot pan. Allow to heat up and then add Tempeh.
  2. Cook Tempeh on both sides until light brown.
  3. While you're doing that, steam the string beans for about 5 to 7 minutes. This will speed up the cooking process when you add them to the sauce.
  4. Add the tomatoes and string beans to the pan with the Tempeh.
  5. Cook on low heat until water from tomatoes reduces.

Vegetarian, Faux Crab and Veggie Cakes

I made these delicious faux crab cakes this weekend. The prepping took a bit of time but it was worth it. They're crunchy on the outside and nice and moist on the inside; just perfect.

This will make eight, small crab cakes.

Ingredients:

One 8-ounce package tempeh, or 4 ounces of tempeh and half of a 15 ounce can of chickpeas 1/3 cup finely diced yellow onion
1/3 cup finely diced red bell pepper
1/3 cup finely diced celery
2 teaspoon capers, drained and chopped
2 tablespoon chopped, fresh Italian parsley
1 teaspoon Dijon mustard
1 and 1/4 teaspoons kelp powder
1/8 teaspoon cayenne
1 large beaten egg
2 teaspoons Old Bay seasoning
3/4 cup, whole-wheat Panko breadcrumbs
Salt and pepper
Extra virgin olive oil
Lemon wedges to squeeze on top — optional, but good

Directions

  1. Steam the tempeh for approximately 25 minutes.
  2. In the meantime, finely dice the pepper, onion, and celery.
  3. Heat 1 tablespoon of the olive oil and add the diced vegetables. Cook until the vegetables are soft and the onions are transparent. This will take approximately eight minutes. When done, pull off the heat and let cool.
  4. Once the tempeh has cooled, place in a bowl and either use your fingers, a fork, or a potato masher to create a mashed consistency. If using chickpeas, mash those, too.
  5. Add to the mashed tempeh the cooled vegetables, Dijon mustard, kelp powder, cayenne, 1 teaspoon Old Bay, a pinch of salt and pepper, Capers, Parsley, beaten egg and approximately 1/4 cup breadcrumbs.

  6. Note: add the breadcrumbs slowly. If the mixture is very wet you may need to add the full 1/4 cup. If not, add just the amount needed to allow cakes to stay together.

  7. Mix together half a cup breadcrumbs and one teaspoon of Old Bay and dredge the cakes in the mixture. (if not sticking well, or want a crispier cake, can dredge cakes in beaten egg before adding to the breadcrumbs.
  8. Heat 1 tablespoon of olive oil in frying pan.
  9. Over medium heat, cook vegetarian crab cakes for approximately three to four minutes on each side, or until browned.
  10. Serve with lemon wedges and sprinkle with Old Bay seasonings.

I got my inspiration for the recipe above from the cookbook, "The Sexy Vegan Cookbook," by Brian L. Patton. Great book.


Teriyaki Tempeh with Portobello mushrooms

This recipe has all the elements I love in a good vegetarian dish. It's fast, delicious, versatile and has a complete protein — Tempeh.

Ingredients

Tempeh (approx 6 ounces or 1/2 standard package)
2 large Portobello mushrooms or 1 cup chopped broccoli
1/2 cup cooked Quinoa
1 tbs. Olive Oil

Teriyaki Sauce*

1 tsp. grated, fresh ginger
1 crushed garlic clove
2 tbs. soy sauce
s 1 tsp. cornstarch or arrowroot
1 tbs. xylitol
pinch of crushed red pepper

Directions:

  1. Prepare teriyaki sauce. In a bowl combine soy sauce, xylitol, ginger, crushed garlic (do not add cornstarch yet). Mix well.
  2. For the Tempeh, there are two cuts you’re going to make. Slice the tempeh in half to make it thinner. Then cut into triangles.
  3. Marinate tempeh in teriyaki mixture for approximately 15 to 20 minutes. Because it's thin, it will absorb the marinade quickly.
  4. After removing tempeh from teriyaki, add the cornstarch. This will thicken the sauce as it cooks.
  5. Heat up the pan over medium head, preferably non-stick, and add olive oil.
  6. While pan is heating, clean and slice portobello mushrooms.
  7. Cook tempeh in pan on both sides until it starts to color. Then add mushrooms and stir-fry for a couple of minutes.
  8. Add the teriyaki sauce to the pan and mix until tempeh and mushrooms are completely coated, and the sauce has thickened.
  9. Remove from heat the enjoy on top of a bed of Quinoa!
  10. *The teriyaki sauce is adapted from a recipe in " Good Food Made Simple, Vegetarian," published by Paragon Inc.

    Like this page?


    Most Popular Articles

    1. Chia Seeds vs. Flaxseeds: The Superseed Throwdown

      Chia seeds are becoming popular with vegetarians mainly because it's the best source of Omega-3 ALA. But Chia has much more to offer. It's also high in vegetarian protein, fiber, vitamins and minerals.

      read more

    2. Vegetarian Weight Loss Tips

      Switching to a vegetarian diet doesn't necessarily mean that you'll lose weight. In fact, during my first six months as a vegetarian I actually gained ten pounds. Since then, I've lost the weight, and kept it off by following these vegetarian weight loss tips:

      read more

    3. Top Vegetarian Foods for Naturally Beautiful, Healthy Skin

      It's no coincidence that the same vegetarian foods that we need to stay healthy, also keep our skin youthful and beautiful. In fact, the right vegetarian diet can keep your skin moisturized, radiant, and wrinkle free.

      read more

    Welcome
    photo
    1. Thanks for visiting! I created this website to help both aspiring and experienced vegetarians. As a seasoned vegetarian (over 15 years) and a Board Certified, Holistic Health Coach, I have a passion and mission to help people with their health and happiness.

      Feel free to contact me, or share your comments below. Enjoy!

    Recent Posts

    1. Tempeh and Bok Choy Stir-Fry

      Tempeh and Bok Choy Stir-Fry

      I’m always playing around with different ways to use Tempeh. Why? Because it’s one of the healthiest plant proteins. For example, tempeh has a lot of protein (16 grams in just three ounces), and it’s…

      Read more

    2. Here's what you really need to know about saturated fats and coconut oil

      Coconuts

      There’s been a lot of press lately debating whether coconut oil is a healthy or unhealthy food. Those that argue that it's unhealthy base their claim on the fact that coconut oil is saturated and satu…

      Read more

    Facebook Comments

Facebook Comments

DISCLAIMER: The information on this website is not intended to replace the advice of a qualified health care professional, and is not intended as medical advice.