Tempeh
8 recipes found
Sticky, Spicy Tempeh
Crispy tempeh glazed in a spicy-and-sweet soy sauce can anchor many a dinner, whether served over rice and vegetables, rice noodles, lettuce wraps or soup. Tempeh is a fermented vegan protein with a nutty flavor and firm texture that can stand up to assertive seasonings. That could be the fresh sambal in tempe penyet, a famous street food in Indonesia, where tempeh was first made — or this easily memorizable ratio of two parts soy sauce to one part each rice vinegar, brown sugar and chile sauce. Crumbling the tempeh into small, irregular pieces so that it resembles ground meat creates a variety of textures in each bite. To make it a complete meal, stir in spinach, peas or another quick-cooking vegetable with the sauce — or accompany with crispy raw vegetables like thinly sliced cucumbers or radishes on top of rice.
Red Bean Tempeh Breakfast Scramble
We got some lovely Red Bean Tempeh the other day and after using half for a steak dinner I used up the remainder in this hearty 2-part breakfast scramble recipe.
Tempeh Tacos
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.
Crispy Coconut Tempeh
This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there’s a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Tempeh Stock
Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups. This is amazingly well balanced, meaty and full-flavored, especially for a vegan stock.
Tempe Penyet (Smashed Tempeh With Sambal)
Tempe penyet is a famous street food in Indonesia, especially common on the island of Java, where tempeh originated. “Penyet” means “to smash” or “to flatten” in Indonesian, and the technique ensures that every crack and crevice of this fried tempeh is penetrated by the sambal it is smashed upon. This version pan-fries the tempeh for ease, rather than deep-frying it, as is traditional. (If you prefer deep-frying, fry for 5 to 6 minutes in 350-degree oil until golden.) Caramelize the shallot, tomato and chile sambal until it browns and slightly chars, adding wonderful flavor and chewy-crispy bits. A drizzle of kecap manis, an Indonesian sweet soy sauce infused with spices, balances the dish with a savory-sweetness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Country ‘Meatloaf’ With Golden Gravy
Chloe Coscarelli, a vegan chef, offers this hearty vegetarian dish packed with protein.
Tempeh and Wild Mushroom Fricassee
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.