Tag: tempeh

Vegetable Tempeh Mash

Melissa King 7 Comments

I have to confess, this dish was supposed to be tempeh veggie burgers, but I just could not get them to bind up.  So alas, the tempeh vegetable mash was born!  It is really tasty.  Sometimes you have to make a mistake to discover something wonderful. 🙂

I ate this dish as is, but it would go well into a whole wheat hot dog bun too.  Or, you could serve it over some rice or quinoa.

Vegetable Tempeh Mash

Vegetable Tempeh Mash

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Prep Time 15 min Cook Time 20 min

Ingredients

  • 1 pkg tempeh
  • 1/4 -1/2 head green cabbage shredded
  • 1 large carrot shredded
  • 4-5 mushrooms diced
  • 2 tsp garlic powder
  • 2 T toasted sesame oil
  • 2 T organic soy sauce (I used SanJ)
  • 1 T mirin
  • 1 tsp ume plum vinegar
  • 1/4 cup whole wheat bread crumbs

Instructions

  1. In a large pan, cook the sesame oil, garlic, mushrooms and tempeh until the mushrooms are soft.
  2. After they are softened, add the cabbage and carrot.
  3. After the carrot and cabbage start to soften, add the soy sauce, mirin, ume vinegar and breadcrumbs.
  4. Cook until all flavors are blended. Plate and serve.

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Tempeh Stir Fry With Soba Noodles

Melissa King 7 Comments

So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

Tempeh Stir Fry With Soba Noodles

Tempeh Stir Fry With Soba Noodles

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Ingredients

  • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
  • 8-10 mushrooms sliced thin
  • 1pkg tempeh (I used organic flax)
  • 1 carrot sliced thin
  • 1 red pepper sliced thin
  • 2 big bunches of baby spinach
  • 2 tsp garlic powder

For the sauce

  • 1T miso
  • 3T water
  • 3T mirin
  • 2T organic soy sauce (I used SanJ)

Instructions

  1. Whisk all ingredients together
  2. Cook the noodles according to the package instructions and set aside.
  3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
  4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
  5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
  6. Once the spinach starts to wilt, add the sauce and the soba noodles.
  7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!

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Tempeh Vegetable Stir Fry

Melissa King Leave a comment

Stir fries are a great way to use up any veggies from the fridge that may be going bad.  They don’t take long to make.  Often, I will cut the veggies the day before so all I have to do is throw everything in the pan for a few minutes. We also make a big batch of the sauce and refrigerate what we don’t use.  The sauce keeps for quite a while in a air tight container.

For those of you that don’t know what tempeh is (I didn’t until 6 months ago),  it is made from soybeans.  Unlike tofu, which is airy and spongy, it is made from fermented whole soybeans which are packed into a cake like form.  It has an earthy, nutty like flavor.  It packs twice the amount of fiber and protein than tofu does.

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It is my favorite vegan protein.

Vegetable Stir Fry

Tempeh Vegetable Stir Fry

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Prep Time 10 min Cook Time 20 min

Ingredients

  • 1 pkg tempeh (Please try to buy orgainic. Soybeans are usually filled with GMOs)
  • 1 large head of broccoli stalk removed (My 3 yr old calls them little trees)
  • 2 carrots shredded
  • 1 bell pepper cut into thin sliced
  • 1 pkg mushrooms
  • 2 T toasted sesame oil

For the sauce

  • 1/2 cup organic soy sauce (I use SanJ Organic Shoyu)
  • 2 T mirin
  • 1 T brown sugar
  • 1 tsp umaboshi vinegar
  • 1-2 tsp garlic

Instructions

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