21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What are some tricks to cooking tempeh? ›

Simmer the tempeh to soften the flavor.

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes. Drain and pat dry.

Its naturally bitter and earthy flavors make raw tempeh quite unappetizing. To enjoy tempeh to the fullest, I always recommend soaking it in a marinade and/or pan-frying it with a tart, sweet, and salty sauce.

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

Luckily, throwing tempeh into a steam bath before cooking with it helps to purge the flavours these food-fermenting organisms can leave behind. Which means that your steamed tempeh will be ready to take on whatever flavours you want to give it through marinades, rubs, or sauces!

To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces.

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Liquid Smoke, Smoked Paprika, and Black Pepper, to add more umami-goodness, a touch of Maple Syrup, to help caramelize the Tempeh, and some Vegetable Bouillon (or Veggie Broth) for extra liquid and flavor.

While you can't go wrong with either plant-based protein, tempeh is generally considered to be the healthier option due to its rich nutrient profile. It contains more protein, fiber, and vitamins than tofu. Tempeh is also fermented, and fermented foods are easier to digest and provide healthy gut bacteria.

Tempeh should be cooked before being eaten and should not be eaten raw.

Don't skip this step! Steaming tempeh before baking or grilling it helps it soak up a marinade and infuse it with extra flavor. Steam the cubes for 10 minutes, and whisk together a marinade while they cook.

Can you eat too much tempeh? ›

“It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily,” says Palmer. Of course, if you're allergic or sensitive to soy, you'll want to avoid it.

When cooked, tempeh should have a chewy, meat-like texture. If it's rubbery, that means it's probably overcooked. It's a delicious and healthy way to replace meat in stir-fries, salads, wraps, sandwiches, and Bolognese dishes, but it may take time and practice to get it right.

Like tofu, tempeh is a soy-based product. Unlike tofu, though, it's made from whole soybeans, meaning it's less processed than tofu. It's also fermented, which is what gives it its unique flavor.

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

Then cover the tempeh in water, and either simmer it in boiling water for 5 minutes, or microwave it for 5 minutes. This step helps to bring out the natural nuttiness of tempeh while dialing down the stronger flavors that some people find objectionable.

All you need to do is just using the former tempeh wrappers which still have the molds by rubbing it directly to the soybeans which is ready to ferment. Using this way, it normally needs 5-10 dry leaves for 1kg soybeans. Moreover, you can also squeeze the dry leaves and then mix into the soybeans.