Tempeh Tempeh Tempeh... :)~

Tempeh is another meat replacer in a vegetarian/vegan lifestyle.
This is what it looks like packaged at the store...

Tempeh is cake of soya beans that is made by removing the hull of cooked, soya beans, mixing with a culture, and ageing for a day or two. The culture helps hold the soya beans together in a cake form. It is common to find tempeh made with added ingredients such as vegetables or grains.Since tempeh is made from whole soybeans, it is a fibre-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. The natural tempeh fermentation process also make the soya more digestible.

Here are some recipes with tempeh

Indonesian Curried Tempeh

2 Tbs vegetable oil
9 oz tempeh, cubed
2 red or green bell pepper, seeded, sliced
1 large sweet potato, diced
1 clove garlic, minced
1 onion, chopped
1 cup coconut milk
1 Tbs curry powder
1/2 cup fresh basil, chopped
2 Tbs tamari

Heat the oil in a large frying pan and fry the tempeh over medium heat until slightly browned. Sauté the peppers, sweet potato, garlic and onion for ten minutes. Combine tempeh and vegetables in the frying pan and add curry powder, coconut milk, basil, and tamari and cook over medium heat for about ten minutes. Serve with brown rice. Serves 4


Tempeh with Peanut Sauce

2 Tbsp canola oil
4 Tbs soy sauce
2 Tbs vinegar
1/3 cup rice wine
1 clove garlic, minced
9oz tempeh, cut in small cubes

1 cup peanut butter
2 Tbs honey
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

To make the marinade mix the first 5 ingredients. Put the tempeh in a baking pan. Pour the marinade over the tempeh. Bake at 425-450 covered with foil until almost dry. 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, honey, soy sauce, vinegar, ginger, garlic, water, salt and pepper. Serve over brown rice and top with peanut sauce. Serves 4



Spicy Tempeh Tacos



9 oz tempeh, crumbled
1/2 cup water
1 red bell pepper, chopped
1 zucchini cubed
1TB taco seasoning
1 Tbs olive oil
1 cup cooked black beans, rinsed and drained
1 tomato, chopped
2 scallions , chopped
handful chopped lettuce
shredded cheddar cheese
8 whole wheat tortillas or hard taco shells

Saute the tempeh in the olive oil for about 4 minutes. Add red pepper, zucchini, and onion and continue to saute for about 7 minutes more. Add the taco seasoning, 1/2 cup water and the beans and cook for about 5 minutes or until most of the water has evaporated.Serve in the tortillas with the chopped lettuce, tomato and cheese. Serves 4