This is adapted from Isa Chandra's website, theppk.com. You should check her out- her recipies rock! Check the website out here theppk.com 1 lb tempeh 1 T ground fennel seed 1 t dried basil 1 t dried margoram 1 Read More
I recently came across this article in Southern living and decided to try the kabobs with tempeh. I boiled the tempeh in broth first. I like to boil a few pounds at a time and freeze so that they are Read More
This is an oven roasted tempeh dish. It is good to let all the liquid be absorbed. This way the tempeh firms up and takes on a meaty texture. 1 lb tempeh 1 C fresh OJ ¼ C Read More
This is great on a seaweed rice cracker and awesome in sushi. Think spicy tuna! As always, adjust sriracha to your liking. 1 lb tempeh 2 T mayo 2 T sriracha 1 t sesame oil 1 T scallions, Read More
These patties are cooked in the oven to make it easy. They are still solid slabs, so they work great in a biscuit! 1 lb tempeh ¼ c tamari 1 c beer 2 T EVOO 2 T Cider vinegar Read More
Now, you can make just about any meat based salad into tempeh salad. Just steam the tempeh for 20-30 minutes, cool it, and then proceed with the recipe. Here's one I made a few weeks ago: Dilled Tempeh Salad 1 Read More
Parsley, sage, rosemary and thyme… how can you go wrong? 1 lb tempeh, ground 3 eggs 1 t salt 1/2 t black pepper 1 t parsley 1 t sage 1 t rosemary 1 t thyme 1 t garlic powder 2 Read More
I made pesto a few months ago & it was super good. I also had some tempeh that needed to be used up. So I mixed 1 cup of pesto with 1 pound of cut up tempeh and put Read More
There’s just something great about sauce and tempeh together. The tempeh really mellows the sauce and the sauce accents the nutty flavors of the tempeh. These were tempeh meatball patties that lost structural integrity. Basically, I made a meatball with Read More
This recipe came from The Blissful Chef at theblissfulchef.com only I substituted dried cranberries for the currants. You can find the recipe here. This was a big hit at the Grand Opening celebration of the shared use kitchen! Read More
This was an easy weeknight meal. I just bought 16 oz of whole foods pineapple salsa and mixed it with 1 lb cubed raw tempeh in a ziplock for 24 hours. The next day I cut a large onion into Read More
I have not made this but am examining a new idea based on others I have seen. This sort of feels french and I think that it would have some real savory qualities, especially if allowed to sit a bit Read More
This is it. This is the Tempeh Bacon recipe Tempeh Girl uses for their bacon. Now you can make it at home! 1 lb tempeh ¼ c tamari 2 T apple cider vinegar 1 T maple syrup 1 T Read More
This can be an appetizer, snack, or base of a meal. You slice the tempeh between 1/8th and 1/4 inch thick and fry in a neutral oil until nicely browned. then you can serve it up with a condiment of Read More
This was awesome. We ate some mighty fine Reubens for quite some days off this. Wonder how it would be rubbed with pepper & coriander and smoked like Pastrami? 2 Quarts water 1 c kosher salt 1 cinnamon stick, Read More
This recipe is almost exactly the recipe in Peter Berley and Melissa Clark’s Fresh Food Fast: deliciously seasonal vegetarian meals in under an hour. You can serve this with the grain and vegetable of your choice. The lemony charmoula is Read More
I found it online, I’m posting the link here. I didn’t come up with it, but I did serve it at the 2011 Taste of Carrboro at Carrboro elementary school. Make sure the tempeh is browned to your liking before Read More
Man o’ man, best of upstate New York, veggie style! Fry tempeh in peanut oil until browned and mix with buffalo wing sauce! Great on a salad, substantial in a sandwhich, high class in a wrap! Tempeh sliced 1/4 ” Read More