Tag Archives: tempeh

Simple Slaw with Fried Tempeh and Barbecue Sauce

DSC_0010Prepare the simple slaw first giving it time to marinate. Then prepare the barbecue sauce. Fry the tempeh. Stack and enjoy.

Simple Slaw
1/2 head green cabbage
1/3-1/2 teaspoon sea salt
pinch fresh ground black pepper
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil

Rinse the cabbage, cut in half, remove any “bad” leaves, cut out the interior stem and quarter. Slice the cabbage into fine strips and place into a large mixing bowl. Sprinkle with salt and pepper, drizzle with vinegar and oil and toss until well combined. Set aside.

Barbecue Sauce
3 Tablespoons ketchup (homemade)
3 Tablespoons maple syrup
1 teaspoon prepared mustard (I used Grey Poupon)
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne (or to taste)

Combine all ingredients in a small bowl. Set aside.

Fried Tempeh
2 Tablespoons canola oil
1 8 oz package tempeh *for celiac- read the ingredientsto be sure it is gluten free, as gluten sensitive I get the soy and brown rice,

Preheat a large heavy bottomed pan (I use cast iron) over medium high heat. Cut the tempeh block in half lengthwise and crosswise.
DSC_0101 DSC_0102Add canola oil and allow to heat. Place tempeh in pan and fry until golden crispy on one side, flip and fry until golden crispy on the other side. Remove from heat.

Scoop a generous serving of the simple slaw onto a plate, place a piece of tempeh on top and add a dollop of barbecue sauce. Not celiac? see below for a great sandwich.

Xav enjoys his tempeh on a sandwich and with a slice of cheese.
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Vegan Pepper Tempeh Steak

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Serve on a bed of greens or as a sandwich.

1 8 oz package tempeh
2 Tablespoons fresh pressed lime or lemon juice
2 Tablespoons ketchup
1 teaspoon prepared mustard
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
pinch nutmeg

extra virgin olive oil for the pan

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Cut tempeh in half lengthwise then flip on the side and cut in half widthwise. Place in a single layer on a plate or glass dish. Combine remaining ingredients in a small bowl. Spread half of the marinade over the sliced tempeh, flip and spread the remaining marinade on the other side. Set aside while preparing the fried peppers and onions.

2 Tablespoons extra virgin olive oil
1 onion; halved and sliced
3 peppers; cut into 1/4 inch strips- roughly 2 inches long
2 cloves garlic; halved and thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Preheat a skillet with a lid over medium heat while preparing onions and peppers. Pour olive oil to coat the bottom of the pan and add the peppers and onions to the preheated pan. Cover and sauté for 3 minutes. Stir, add the garlic, salt and pepper, cover and sauté 10 minutes stirring occasionally.

Meanwhile preheat a large skillet over medium heat for the tempeh. Lightly oil the skillet with extra virgin olive oil, place the tempeh in the preheated and oiled pan in a single layer and cook until just beginning to brown, flip and cook until beginning to brown on the other side.

Serve tempeh with fried peppers and onions scooped over top on a sandwich (Xav had a slice of swiss cheese on his too) with a salad or cole slaw on the side OR over a bed of greens for a lighter vegan and gluten free meal.

CELIAC Note that Lightlife soy tempeh contains no gluten but is not celiac certified. I believe this is because the 3-grain tempeh contains barley. If you are gluten sensitive, like I am, this is fine but true celiac should contact the company for further information.

Vegan Tempeh Dog

DSC_00031 8 oz package tempeh (makes 4 dogs)
1 clove garlic; crushed
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cumin
pinch coriander
pinch turmeric
1 tablespoon white wine vinegar
1 tablespoon canola oil
1 tablespoon water

Cut tempeh into hot dog sized pieces and lay in a glass or ceramic dish (a plastic baggie will work too). Mix remaining ingredients together, pour over the cut tempeh and allow to stand/marinade for at least 1/2 an hour but I normally do this prep in the morning and then cook for dinner. Fry in a medium high preheated skillet till golden and crispy or place on a small baking sheet and put into a toaster oven and “toast” till heated through, 10 minutes was good in my toaster. Served here on a whole wheat bun with mustard and homemade relish http://www.seriouseats.com/recipes/2012/07/sweet-and-spicy-pickle-relish-recipe.html and potato chips on the side

Ratatouille with Fried Tempeh Over Quinoa

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Ratatouille can be served as a side dish (traditional) or over pasta as a meal. I served it over quinoa (gluten free) with fried tempeh making it into a hearty meal. Mozzarella is a nice option for vegetarians but not necessary for a satisfying meal.

4 Tablespoons extra virgin olive oil
1 onion; diced
1 1/2 teaspoons sea salt
1 Italian pepper; diced
3 plum tomatoes; diced
2 heirloom tomatoes; diced
1 eggplant; cut into 1/2 inch cubes
1 zucchini; cut into 1/2 inch cubes
5 cloves garlic; crushed
1/2-1 teaspoon fresh ground black pepper
large handful fresh basil; chopped (or 2 Tablespoons dry)

Heat a large wide bottom cook pot over medium heat. Add olive oil, onion and salt, stir and cover. Stir occasionally until onions are tender and transparent, about 3 minutes. Add pepper, stir, cover and sauté another minute. Add remaining ingredients except basil and simmer with lid on stirring occasionally so the eggplant and zucchini begin to soften and break up. *this is a good time to start the fried tempeh* Simmer for 10 minutes or until the eggplant and zucchini are tender. Add the basil, stir and continue to simmer an additional 5 minutes.

*To prepare the friend tempeh (be sure to read the ingredients for gluten free, I get the soy and brown rice but there are tempeh varieties that have gluten in them so beware) preheat a large heavy bottom skillet over medium high heat. Meanwhile, cut tempeh into bite sized cubes. Pour a generous amount of extra virgin olive oil in the preheated pan, place the cubes in the hot oil and turn as the edges begin to brown and continue turning until all sides are crisp and golden. You may need to add more oil during the process as the tempeh absorbs the oil. Place pieces that are done in a shallow dish or on a plate to reserve for serving with the meal.*

 

Vegetarian Reuben Sandwich

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 This vegetarian reuben sandwich was constructed on a homemade roll layered with corned tempeh, Jarlsberg cheese, cole slaw and a thousand island inspired dressing.

Corned Tempeh
2- 8 oz packages Tempeh; cut into quarters (see below)
2 Tablespoon canola oil
2 teaspoon brown sugar
2 teaspoon prepared mustard (I use Dijon)
2 teaspoon apple cider vinegar
2 clove garlic; crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2-1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper

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Place half of the tempeh in one layer in a glass dish. Combine the remaining ingredients.
DSC_0001 DSC_0006Spread the sauce over the tempeh on both sides of each piece and stack together. Refrigerate for at least half an hour. Preheat a large skillet over medium high heat. Oil pan lightly and fry the tempeh until crispy on first side, flip, fry until crispy on second side. Continue until all tempeh is fried.

Cole Slaw
DSC_00025 cups green cabbage; shredded or thinly sliced
5 cups red cabbage; shredded or thinly sliced
2 carrots; shredded
1/2 onion; quartered and thinly sliced
3/4 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
1 1/2 teaspoon dill weed (or 3 Tablespoons chopped fresh)
3 Tablespoons red wine vinegar
1/3 cup mayonnaise (replace with 3 Tablespoons extra virgin olive oil for a vegan option)

Place all vegetables in a large mixing bowl. Add salt, pepper, dill and vinegar and toss together. Add the mayonnaise (or olive oil) mix well, transfer to a glass or ceramic bowl and refrigerate until ready to serve.

Dressing (optional for vegans unless using vegan mayonnaise)
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1/4 cup ketchup
1/4 cup mayonnaise (or vegannaise)
1 Tablespoon minced bread and butter pickles (click link for home made recipe) OR relish

Combine well and refrigerate until ready to serve.

8-16 Slices Jarlsberg Cheese Optional For Vegans (traditionally a Reuben sandwich includes Swiss cheese so use whatever you like)
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8 Rolls or 16 Slices Hearty Bread

Gluten Free Wraps


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This recipe makes 7- 6 1/2 inch wraps; adjust according to how many mouths you are feeding.

1/2 cup besan (aka chickpea flour)
1/2 cup oat flour
1 teaspoon sea salt
1/2 cup hot water
additional 1/4-1/2 cup water
olive oil for pan

Mix flours and salt in a bowl. (I grind my own oat flour in a coffee mill reserved for gluten free grains, nuts, seeds and spices; don’t use the one you grind your brew in or you will get all sorts of funky flavors. The besan can be found with other gluten free flours or in Indian/Asian markets). Add the hot water and mix with a whisk until there are no lumps and the batter is creamy. Add 1/4 cup more water and mix well. Set aside for 15 minutes (or until your fillings are prepared). Preheat a medium sized heavy frying pan, I like cast iron- nature’s non-stick, over medium high heat. Add an additional 1/4 cup (or so) of water to make the batter thin like crepe batter. When the pan is really hot, add enough olive oil to coat the pan, pour the batter into the pan to cover about 1/2 of the bottom then twirl the pan to coat the bottom with the batter. When the batter is set on top it should be golden on the bottom and ready to flip to cook to the other side. Repeat until all of the batter has been prepared. Fill as desired.

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We filled ours with “barbecued” tempeh, fresh salsa, romaine lettuce,avocado and tomato.

Barbecued Tempeh
1 8 oz package tempeh; sliced to about 1/4 inch pieces
olive oil
juice of 1 lime
2 teaspoons honey
1/4 cup ketchup
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon ground cumin
pinch ground coriander
dash cayenne (or to taste)

Heat a large cast iron skillet over medium high heat. Add olive oil to generously coat and arrange the tempeh. Combine remaining ingredients in a small bowl. Fry until golden and crisping on the bottom then turn off heat. Pour the sauce over the tempeh and spread to coat the pieces. Place under the broiler for 5-10 minutes until crispy. Enjoy in your healthy wrap!

Tempeh with Mushrooms and Onions

DSC_00121 8 oz package Tempeh; cut in half and in half again
1 Tablespoon extra virgin olive oil
1 onion; quartered and sliced
1 quart/4 cups crimini mushrooms; sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon butter (for a vegan option replace with additional extra virgin olive oil)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

bread/roll
slice of cheese (we had Jarlsberg)

DSC_0002 DSC_0004 DSC_0008 DSC_0009Preheat skillet over medium heat, add olive oil and butter and sauté onions for 3 minutes then add mushrooms, salt and pepper and sauté with lid on till the water from the mushrooms cooks out. Remove lid and simmer until 1/2 the moisture has evaporated.
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In the meantime, preheat another skillet over medium high heat, add olive oil and fry tempeh squares until they are golden on both sides. Serve on toast with optional slice of cheese.
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I had the tempeh with mushrooms and onions with a side of blue potato salad (left over from the other night) because I need to avoid gluten.