Jamaican Jerk Tempeh

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Have I ever mentioned how crazy I am for jerk? This wildly flavorful balance of hot peppers, herbs, spices, brown sugar and tangy onions is so crazy good–and I never even tried it at home until I went vegan. I like it homemade better than any other way.

With this recipe, I suggest you make it worth your while and double or even quadruple the ingredients to either freeze some marinade for later, or do what I did: roast up a ton of tempeh in the oven and store in the freezer for a quick supper or crumbled in dirty rice. Yum!

Jamaican Jerk Tempeh

8 ounces tempeh (Westsoy Brand is preferable), cut crosswise into 8 slices

Marinade: 

2 scallions, chopped

2 large cloves garlic, chopped

1/2 cup onion, chopped

2 habanero peppers, stemmed and seeded (or if you can take the heat, level up with scotch bonnets)

2 T lime juice

1 T soy sauce

1 1/2 T olive oil

2/4 T sea salt

1/2 T brown sugar

1/2 T fresh thyme leaves

1 t allspice, ground

1 t black pepper, ground

1/4 t fresh grated nutmeg

1/4 t cinnamon

Method:

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Puree all marinade ingredients in blender until smooth.

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Marinate tempeh slices overnight

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Roast in 400 degree oven on a greased, foil-lined pan  for 15 minutes. Turn over and roast another 10 minutes or so, until marinade is absorbed and exterior is crisp and dry.

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Enjoy!

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Summer Tempeh Sammies

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Okay, everyone knows tempeh is good for you. At first, I didn’t know what to do with it. I cut it up and slapped it in a skillet. And guess what? Yuck!

My dilemma in the beginning was how to make it taste good.  That is never a problem nowadays. First: You’ve gotta get with a good brand. Westsoy is the only brand I buy. Why? Because it is never bitter. If you can’t get ahold of Westsoy, no worries, simply fabricate your tempeh into slices or chunks or whatever size you need for your recipe and steam it for 20 minutes. That should do the trick.

Secondly: Marinate, marinate, marinate. If you really want good flavor, I think it’s the best way. Here is an awesome marinade from our good friends at Thug Kitchen. What? You’ve never heard of Thug Kitchen? You’re welcome.

Here’s the recipe (which for some reason has been removed from the site, but you should visit anyway. I forgive you, Michelle.  www.thugkitchen.com 

This marinade is zippy! That’s the best word to describe the tangy, garlicky, savory punch in the taste buds it delivers. One word of caution, though–if you are serving more than two people, double the recipe because it goes fast!
Thug Kitchen’s (Secret) Summer Tempeh Sammies
Ingredients:
  • 8 ounces of tempeh
  • 1 teaspoon olive oil
  • Marinade:
  • 1/2 cup vegetable broth or water
  • 1/4 cup sherry vinegar (chill out, that shit isn’t expensive but you can use apple cider vinegar if you already have that at home)
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons of your favorite smoky hot sauce (something with chipotle pepper is fucking delicious)
  • 1 tablespoon lemon juice
  • 3 cloves of garlic

Method:

Cut tempeh width wise into about 1/3-1/2 inch pieces (16 pieces). Marinate in shallow container for at least 30 minutes, no longer than 60 minutes. :

Brown tempeh in oil for 4-6 minutes each side. Moisten pan with marinade.

Serve on sandwiches with sundried tomato spread or your favorite mayo 🙂

Here are the pics:

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Tempeh Sausage Crumbles

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These tasty sausage crumbles are versatile, lending a satisfying umami flavor and a chewy  bite to gravy, sauces, rice or other grain dishes–even pizza!

Tempeh Sausage Crumbles

adapted from a recipe by Lindsay Nixon

Ingredients:

1 tsp fennel seeds

1 8-oz pkg tempeh

2 tbsp low-sodium soy or tamari sauce

1 tsp rubbed sage (not powdered)

1 tsp onion powder (granulated)

1 tsp garlic powder (granulated)

1/2 tsp dried oregano

1/2 tsp dried thyme

dash of black pepper

1/2 tbsp olive oil

Method:

Grind fennel seeds into a fine powder using mortar and pestle or electric spice grinder and set aside.

Shred tempeh using a cheese grater and mix with soy or tamari sauce and spices (add fennel last)

Heat oil in non-stick skillet over medium-high heat then add tempeh mixture to saute, stirring constantly until browned and crisp.

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Use immediately or store refrigerated in airtight container for up to 5 days.

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Note: You can adjust the seasonings, such as leaving out the sage and adding basil and a pinch of crushed red pepper for an Italian flavor. For a sweeter breakfast style sausage, add a bit of maple syrup.

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Tempeh Meatloaf

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One of my very favorite comfort foods is meatloaf. It is not easy to duplicate in vegan cookery, although recipes abound for variations of this classic main dish.  I have been on a quest for four years to find the texture and flavor I am looking for. I think I have found the one with this hearty loaf from Anne Gentry, owner of Real Food Daily restaurant.

The most important technical factor in a loaf, for me, is that is MUST hold together tightly and slice well. Loaf recipes can be tricky l and I will admit, I messed up on my first try.

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Not a problem, though, because I just crumbled the whole loaf and froze it to use later in a Shepherd’s Pie! Never waste good tasting food!

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I tried again and followed the directions explicitly and the second loaf turned out perfectly. I think I overcooked the tempeh the first time around. Yes, the recipe is a bit fussy, but the results are worth it– a substantial, tasty tempeh loaf, great paired with your favorite gravy or cold the next day on a sandwich, just like Mom used to make–well, sorta.

Tempeh Meatloaf

from The Real Food Daily Cookbook

1 tbsp. plus 2 tsp. canola oil

1 ½ pounds tempeh

1/3 cup organic ketchup

1/3 cup yellow miso

¼ cup nutritional yeast

2 tbsp. unsweetened soy milk

¾ cup gluten flour

1 cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped peeled carrot

1 tomato, finely chopped

2 tsp. minced garlic

1 tbsp. finely chopped fresh oregano or 1 ½ tsp. dried

1 tbsp. finely chopped fresh rosemary or 1 ½ tsp. dried

2 tsp. finely chopped fresh thyme or 1 tsp. dried

1 tsp. sea salt

1 tsp. freshly ground black pepper

1 tsp. sesame oil

shred

Preheat oven to 375. Coat the inside of a 9 inch loaf pan with 1 tsp. sesame oil and set aside. Shred tempeh with the shredder blade of a food processor or a hand grater.  In a large bowl, combine the ketchup, miso, nutritional yeast and soy milk. Add the tempeh and stir just to coat. Sprinkle gluten flour over mixture and combine. Mixture will be moist.

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Transfer to sheet pan oiled with 1 tsp. canola oil. Cover with foil and bake 15 minutes, stirring occasionally, until heated through. Meanwhile, sauté the onion, celery, carrot and garlic in 1 tbsp. canola oil until soft (about 8 minutes). Add tomato, spices, salt and pepper and continue to cook another 5 minutes. Add tempeh mixture to hot vegetable mixture and mix well. Note: vegetable mixture must be hot when adding together. Transfer to loaf pan and pack tightly. Cover with foil and bake 25 minutes. Uncover and bake 20 more minutes or until brown. Allow to cool in pan for at least 5 minutes before removing. Slice and serve hot with your favorite gravy.

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Tempeh Picatta

Tempeh Picatta

Tangy lemon and capers in a savory butter garlic sauce over pan-seared tempeh. A very easy, enlightened version of the restaurant classic!

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans and its high protein content makes it a wonderful substitute for meat. It is found next to the tofu in the grocery store. I like to use it in recipes that call for a “meatier” texture like for loaves and faux meatballs.

This recipe makes plenty of sauce, so it goes great with pasta or rice on the side.

Tempeh Picatta

from “Chloe’s Kitchen” by Chloe Coscarelli

1 8-ounce package tempeh, thinly sliced

4 tablespoons olive oil, divided

1 onion, chopped

2 cloves garlic, minced

Sea salt

Freshly ground black pepper

1 cup vegetable broth

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons fresh lemon juice

2 tablespoons vegan margarine

2 tablespoons drained capers

2 tablespoons chopped fresh Italian parsley

*In a large pot, place the tempeh in a steamer basket over enough water to reach the bottom of the basket. Cover and steam for 20 minutes, checking the water level periodically and adding more if needed.

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In a large skillet, heat 2 tablespoons oil over medium-high heat and cook tempeh on each side for 5 minutes, or until nicely browned. Transfer to a plate.

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In the same skillet, heat remaining oil and saute onions until soft. Add garlic and let cook a few more minutes. Season with salt and pepper. Slowly add broth to skillet so the oil doesn’t spatter. Reduce heat to medium and let the broth bubble down for 1 to 2 minutes.

Whisk together cornstarch and water in a small bowl and slowly drizzle it into the skillet, stirring constantly, until sauce thickens. Reduce the heat to low. Add lemon juice and let simmer for a few minutes. Add the tempeh back into the pan and turn over to coat and heat through. Turn off the heat and stir in margarine, capers and parsley until margarine is melted and well incorporated. Check for seasoning and serve immediately.

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*Note: Use this steaming method to remove any bitterness from the tempeh. If you use West Soy Brand tempeh, however, bitterness will not be an issue and you can skip this step!

Tempeh-Walnut Meatballs

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I have tried various combinations of grains, beans and nuts that call themselves meatballs, but these actually taste like the real deal.

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Sure, you can go to your local Whole Foods and pick up frozen Gardein meatballs which are pretty tasty, but they are highly processed. When you have a little extra time, this recipe is worth the bit of effort it takes to create a tasty whole food, plant-based meatball that pairs perfectly with your favorite marinara sauce.

Tempeh-Walnut Meatballs

  • 8 ounces Tempeh
  • 1 cup Walnuts
  • 2 tbsp. Nutritional yeast
  • 2 tsp. Parsley, fresh
  • ½ tsp. Oregano, dried
  • ½ tsp. Basil, dried
  • ½ tsp. Thyme, dried
  • 4 cloves Garlic , rough chopped
  • ½ cup Onion, diced
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. Tomato paste
  • 2 tsp. Tamari
  • 2 tbsp. Water
  • 2 tbsp. Olive oil
1. Preheat oven to 350 degrees:
2. Steam tempeh: Using a steamer basket, steam tempeh for 25 minutes to soften. Let it cool.
3. Process ingredients: In food processor, combine walnuts and remaining ingredients until you have a semi-moist meal.
4. In a bowl, crumble the steamed tempeh with your hands until there are no big chunks left.
5. Add the mixture from the food processor into the bowl with the tempeh and mash together with your hands.
6. Form into balls about 1 1/2 inch in diameter. : Oil a baking sheet. Place balls and coat with a bit more oil and bake for 30 minutes.
Servings/Yield: 5 servings | 20 balls
Source: Sexy Vegan
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Tempeh Meatloaf II

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Image courtesy Chef Melanie daPonte

I don’t hear much talk of tempeh these days–but lest it be forgotten, tempeh is a wonderful source of protein and texture for those transitioning to a vegetarian or vegan diet.

Tempeh is made from whole soybeans and is way less processed than tofu, so it is a great plant-based, whole food product.

Over the years, I have tried  more than a few vegan loaf recipes and I keep coming back to the same few over and over. These are the ones that make it to the blog.

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I don’t know what’s taken me so long to add this one. It comes from the Everyday Happy Herbivore Cookbook by Lindsay Nixon. It holds together exceptionally well, due to the addition of quick-cooking oats (which also makes it gluten-free, if you buy the gf certified oats).

It has a great flavor and I like to add a tomato glaze, making it more like the kind I grew up with. There is no added oil, so that’s also another plus. This loaf makes great sandwiches as well.

Enjoy!

Tempeh Meatloaf

1 c instant oats

1 8-oz pkg tempeh, shredded, using a cheese grater

1 small onion, finely chopped

4 tbsp ketchup

2 tbsp yellow mustard

2 tbsp low-sodium soy sauce

2 tbsp nutritional yeast

1 tbsp Italian seasoning

1⁄2 tsp browning sauce (optional)

Tomato glaze (optional, see recipe below)

Preheat oven to 350°F. Grease a standard bread pan and set aside. Mix all ingredients together and let rest for 5 minutes. Transfer to the bread pan and pack it down tightly, making sure it gets into the corners. Top with tomato glaze, if using. Bake for 25 to 35 minutes, or until firm and golden. Let cool for 10 minutes before trying to pry it out and cutting slices. The longer you wait, the better it will hold.

Tomato Glaze

2 tbsp ketchup

1 tbsp balsamic vinegar

1 tbsp maple syrup

Blend together and spread over top of loaf before baking

Images courtesy Chef Melanie daPonte

Buffalo Tempeh Caesar Wrap

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Way back when before I went vegan (BV) my favorite lunchtime meal was a big Caesar salad with grilled or blackened chicken or fish. Later on, it was the Buffalo Chicken Caesar Wrap, sometimes found as a lunch special on menus. I love the contrast of the creamy tangy dressing and crunchy Romaine lettuce against the spicy cayenne pepper sauce.

Now I have finally found an excellent vegan Caesar salad dressing, courtesy of Roberto Martin, Ellen DeGeneres’ personal chef,  and an excellent vegan Buffalo sauce recipe from The Post Punk Kitchen that tastes EXACTLY like restaurant-style, the two worlds have come together in my NEW favorite lunch!

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Tempeh is one of the very best plant-based sources of protein. I find WestSoy brand very mild, without the bitterness sometimes associated with tempeh. It also helps to steam tempeh before combining with sauces and marinades to improve texture and flavor.

Caesar Dressing

From Vegan Cooking for Carnivores

Note: This recipe makes alot of dressing (2 1/2 cups). A tablespoon of this intensely flavorful dressing goes a long way, so I cut the recipe in half when I make it.

Ingredients:

Juice of 2 lemons

3 garlic cloves, crushed

4 tablespoons capers, packed in brine

Dash of caper brine from the jar

4 tablespoons Dijon mustard

2 teaspoons vegan Worcestershire sauce (preferably Annie’s)

2 tablespoons red wine vinegar

1 to 2 tablespoons nutritional yeast (optional)

1 1/2 cups vegan mayonnaise

1 tablespoon freshly ground black pepper

3 ounces good-quality extra-virgin olive oil.

Method:

Place all the ingredients in the jar of a blender and puree until smooth. Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.

Here’s a link to the Post Punk Kitchen’s Buffalo Tempeh recipe http://www.theppk.com/2013/07/ranch-salad-with-buffalo-tempeh/

Blueberry Pancakes Stuffed with Tofu Scramble and Tempeh Chorizo

This was a dinner idea that popped into my head during the cool down phase of my workout tonight. Yes, I was really hungry!

It got me thinking…how I really enjoy tofu in its many forms, today more than ever. Tofu has this chameleon-like quality that lends itself so well to so many applications.

The thing about tofu–I never really appreciated it until I quit eating meat. Not until my palate adjusted to a level of sensitivity where it could pick up on subtle flavors and textures did I truly begin to enjoy what has become a staple in my menus.

This recipe begins a short series I will call “Turning on to Tofu”. I will be sharing over the coming posts, some of my favorite uses for this versatile food.

For the above recipe, I took a lovely homemade vegan blueberry pancake ( I always keep a few in the freezer), warmed it in the microwave and rolled it out with a rolling pin to flatten it a bit. I scooped in a good portion of fresh scrambled tofu (Post Punk Kitchen’s recipe) and a spoonful of tempeh chorizo (recipe from Sexy Vegan).

I rolled it up like a burrito and served it with a little real maple syrup. It was delicious!