Okay so I probably lost you back there at the "fermented part" or maybe the "cake-like patty did you in...but bear with me, there's more to tempeh than meets the eye (or the description). Because tempeh retains the entire soy bean, it also retains more of the fiber, protein, vitamins and minerals. Take that tofu and TVP!
Tempeh's taste is a nutty, earthy, unique flavor, which along with the way it looked when I took it out of the package, scared me a bit. But I'm glad I conquered my fear, because this stuff is good. On top of that it's really quick and easy to make. You don't have to press it like tofu or hydrate it with water like TVP, just crumble it, sauté it, and add some spices or sauce and you're good to go. Perfect for those busy weeknights when you don't want to spend hours slaving away over the stove!
In case you're wondering, a package of tempeh costs about $2-3 a package and I get mine at my local health food store, Nature's Pantry. You could probably find it at Whole Foods or Trader Joe's too. Unfortunately most standard groceries stores don't seem to carry it, if only they knew what they were missing!
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| Those are actual soy beans that have been fermented (cue the white-ish stuff) and pressed into a patty. |
Check out a video tutorial of how I cook with tempeh to make a spaghetti sauce and nachos...
No time to watch the video? It's all good, let's break it down with pictures, shall we?
As I said in the video, my favorite way to have tempeh is in a "crumble-like form" similar to ground beef or ground turkey. I get the tempeh that way by simply giving it a whirl in my food processor for a few seconds. I tried grating it with a grater but it took me forever and all I did was make a mess in my kitchen. I like how the food processor is quick, easy, and no where near as messy!
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| Ground tempeh that can be used in place of ground turkey, ground hamburger, or TVP. |
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| I brown it on Med-Hi for 4-5 minutes. |
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| It will look about like this. |
This is where the creativity begins because you can have it two different ways, in a "Spaghetti Sauce" or in some yummy "Nachos".
So to review....you start out with: 1 pkg of tempeh and 1/2 an onion chopped.
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| Your tempeh recipe base: 1 pkg. tempeh + 1/2 onion chopped |
From there you can make either one of the recipes listed below (or make up your own!)
Meat-less Tempeh Spaghetti
Ingredients:
- 1 pkg. gluten-free brown rice noodles (or any noodle you like)
- 1 jar of spaghetti sauce
- 1 pkg. of tempeh
- 1/2 onion chopped
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| Ingredients needed: 1 pkg. of noodles 1 jar of spaghetti sauce. |
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| 1. After sautéing the tempeh and onion for about 5 minutes, reduce the heat to low and add the jar of spaghetti sauce. Be sure to start your noodles as well. |
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| 2. Simmer for 5-10 minutes or as long as you like. I usually simmer until the noodles are done. |
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| 3. Now you are ready to top the cooked noodles with the tempeh spaghetti sauce. |
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| Chunky "meaty" goodness! |
If you're not feeling like a spaghetti dish, skip the sauce and noodles and give this Mexican dish a try! It's very quick and easy and you don't need many ingredients.
Tempeh Nachos (or burritos or tacos!)
Ingredients:
- 1 Tbs. cumin
- 1 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- tortilla chips (I like Frontera Thin + Crispy)
- cheese (I like Daiya Vegan Cheddar Cheese)
Optional:
- guacamole (here's my favorite recipe)
- salsa
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| Ingredients needed. |
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| 1. After sautéing the tempeh and chopped onion on Med-Hi for 5 minutes or so, add the corn and spices. |
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| 2. Saute for another 3-5 minutes until warm. Then serve on tacos, burritos, or nachos. |
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| I warmed my nachos in the oven at 350 degrees for about 5-6 minutes. |
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| Then I slid them onto my plate (carefully!) and topped them with guacamole and salsa. |
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| So delicious and filling. |
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| It's Tempeh Time! |
- Frugally Sustainable as part of the "Frugal Days, Sustainable Ways Blog Hop."
- Whole New Mom as part of "Allergy-Free Wednesdays"
- "Healthy Vegan Fridays" over at The Veggie Nook, and Carrie On Vegan or Green Thickies
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