the best recipes with tempeh - 4 recipes
Top rated Tempeh recipes
Vegan: Pad Thai-style Noodles with Tempeh
By á-3151
Vegan and Gluten Free. Serve with Sriracha sauce on the side for people who like a spicier dish
- 1/2 cup fresh lime juice
- 6 tablespoons agave nectar or natural cane sugar
- 6 tablespoons low-sodium tamari
- 1-2 teaspoons crushed red pepper flakes
- 4 tablespoons virgin coconut oil (divided)
- 8 ounces tempeh
- 8 ounces Thai rice noodles (preferably brown rice)
- 4 large shallots (thinly sliced)
- 3 cloves garlic (minced)
- 2 carrots (thinly sliced on a diagonal)
- 8 ounces (about 2 handfuls) bean sprouts
- 1/3 cup coarsely chopped fresh cilantro
- 8 scallions (thinly sliced on a diagonal)
- 1/3 cup roasted peanuts (lightly crushed)
- Lime wedges (for garnish)
Mango Tempeh Stir-fry
By Kathy_Hester
Slightly sweet and full of veggies this hearty stir-fry really is a meal in itself
- sauce:
- 1/2 cup water
- 1/2 medium mango
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- main ingredients:
- 2 tablespoons sunflower oil or other veggie oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 tablespoon minced ginger
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow or green bell pepper
- 2 ribs celery cut thin on the diagonal
- 2 to 3 cups broccoli florets (fresh or frozen)
- 8 ounces tempeh, cubed
- 1/2 mango thinly sliced
- cooked rice, for serving
Tempeh Orzilla
By modernvegan
To prepare the tempeh: For time management, I steam the tempeh first, and prep the veggies, then rinse out the pot...
- For the sauce:
- 8 oz orzo
- For the tempeh
- 8 oz tempeh
- 1 tablespoon olive oil
- 1/2 teaspoon dried coriander
- 1/2 teaspoon anise seed (or fennel)
- 1 tablespoon soy sauce
- 2 teaspoons olive oil
- 1 small red onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes (dry ones, not the oil packed kind)
- 1/2 teaspoon dried rosemary
- 1 cup dry white wine wine
- 1/2 teaspoon salt
- Fresh black pepper
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 3 cups baby spinach
Coconut-Crusted Tempeh
By á-170456
Preheat oven to 325 degrees
- 2 packages tempeh - (8 oz ea) cut crosswise
- into 12 thin strips
- 1/4 cup thinly-sliced fresh ginger - (1 oz)
- 3 large garlic cloves minced
- 1 cup fresh basil - (loosely packed) coarsely chopped
- 1 teaspoon salt
- 4 pieces star anise
- 1 can lite coconut milk - (14 oz)
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened coconut flakes
- 1 cup plain dry bread crumbs
- 1/4 cup sesame seeds
- 1 tablespoon kudzu dissolved in
- 2 tablespoons cold water
Any burning questions? Our chefs answer!