Sausage (Tempeh) & Peppers w/ Greens
To prepare the Tempeh Sausage: 2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain or cook off any remaining water (if necessary). Add the...
Read MoreTempeh Sausage Crumbles
2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain any remaining water (if necessary), or cook it off with the pan uncovered. Add the rest...
Read MoreEasy Vegetarian “Meatballs”
8 oz tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ This is the same exact recipe as “Easy Marinated/Baked Tempeh”. I hate to be redundant, but thought I’d list it again,...
Read MoreEasy Marinated/Baked Tempeh
8 oz soy tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ In my early vegetarian days, I used packaged, frozen soy “meatballs” with pasta dishes. When I started getting more...
Read MoreTempeh Reuben
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Read MoreBasic Fried Tempeh
In case anyone is avoiding tempeh because they simply don’t know how to handle it, I hope these photos help… It’s certainly not the only way to prepare tempeh, but one of the easy, versatile ways we enjoy it. First, cut tempeh in half right through the plastic. Then squeeze out each half (gently pushing from the ends). Next, cut each half again so you have 4 quarters. Stand each quarter on its side and slice in half. You should now have 8 thin slices of tempeh. Heat oil of choice over medium heat in a large saute pan and saute a few chopped up cloves of garlic for a minute...
Read MoreGinger-Baked Tofu
1 pound extra firm tofu 2 TBSP lemon juice 2 TBSP mirin (japanese rice wine) 2 TBSP tamari/soy sauce 2 TBSP coconut oil 1 tsp sesame oil 1 TBSP pure maple syrup (or 6 drops liquid stevia) 1 TBSP peeled minced ginger (can buy this minced in jar if preferred) 2 garlic cloves, minced 1 tsp dried thyme Press tofu for 30 mins with weighted plate & drain. In the mean time, whisk the lemon juice, mirin, soy sauce, coconut oil, sesame oil & maple syrup (or stevia) together in a bowl. Mix in the ginger, garlic & thyme. Cut the tofu into triangles, place in baking dish in a single...
Read MoreQuinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds
For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...
Read MoreTLT
(dairy free) Lightlife organic smoky tempeh strips (fakin’ bacon) lettuce tomato mayo your favorite bread You can make this gluten & sugar free if you marinate your own tempeh…. Slice it thinly, and marinate in a mixture of gluten free soy sauce, liquid smoke, and a little onion powder. (using gluten free bread) If interested in making homemade mayo, click HERE....
Read MoreBalsamic-Roasted Seitan
1 & 1/2 lbs cipollini onions (or small white boiling onions) 16 oz of seitan cut into 1-inch chunks 2 sprigs fresh rosemary 1 cup dry red wine 1/3 cup balsamic vinegar 1/4 cup coconut oil or butter, melted 1/4 cup tamari/soy sauce 1 TBSP honey (or about 6 drops of liquid stevia) 1 TBSP chopped, fresh parsley Preheat oven to 475. In a large saucepan over high heat, bring approx 4 cups of water to a boil. Add the onions & blanch for 30 seconds. Drain the onions in a colander & cool under cold running water. Pull off their skins & drain. In a large ovenproof saute pan,...
Read MoreTempeh & Veggie Stew
4 TBSP butter, ghee, or coconut oil 4 (3 to 4 inch) strips kombu seaweed, broken into 1 inch pieces 3 garlic cloves, chopped 1 TBSP peeled, minced fresh ginger 2 sprigs fresh rosemary or sage 2 (8 oz) packages soy tempeh, cut into 1-inch squares 4 TBSP tamari/soy sauce 1 TBSP pure maple syrup (or 6 drops of liquid stevia) 1 large onion, cut into 1/2 inch think slices 1 & 1/2 pounds winter squash, seeded & cut into 2-inch chunks 1 large or 2 medium parsnips, peeled & cut into 1/2 inch thick slices 2 large carrots, peeled & cut into 1/2 inch thick slices pure salt 2 tsps...
Read MoreMalaysian Rempeh Tempeh
1 pound soy tempeh, cut into roughly 1 inch squares (2 packages) 1 red chile pepper, seeded & chopped 2 shallots, roughly chopped 3 garlic cloves 2 tsp grated ginger 2 TBSP good quality ketchup or BBQ sauce 1 TBSP lime juice 1 TBSP tamari/soy sauce 1 TBSP water 1 tsp natural sugar (or 2 drops of liquid stevia) 3 TBSP coconut oil 1/4 cup chopped fresh basil or cilantro Steam the tempeh for 30 mins, drain & set aside. In a small food processor or blender, combine the chiles, shallots, garlic & ginger, process to a paste & set aside. Heat the oil in a large skillet over...
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