Tempeh Schnitzel with a Citrus Sauce
The citrus marinade really enhanced these tempeh Schnitzels. We enjoyed these, with parsley potatoes and green beans. It was a very nice meal.
Serving Size: 4
Ingredients:
1 organic lemon
1 pkg. (about 175 grams) tempeh
1 cup orange juice
6-8 sprigs thyme
1 Tbs. sesame oil
2 Tbs. oil
1 Tbs. soy sauce
1 tsp. vegetable bouillon powder
Directions:
Slice the tempeh in thin slices.
Make a [...]
Tempeh Escalope à la Bordelaise
This was a very nice way to enjoy tempeh. It’s a meal that can be made ahead and then warmed up later. It really gives tempeh that nice Mediterranean taste.
Serving Size: 6
Ingredients:
2 onions, chopped
1-2 cloves garlic, minced
2-3 tomatoes
3 slices wholewheat bread
fresh parsley, chopped
6 small spring onions
6 personal size slices tempeh
2-3 Tbs. oil
salt and pepper to [...]
Review: Tempeh Wingz
Katie of Don’t eat off the sidewalk posted this recipe, which I think is originally from Veganomicon. Celine at Have cake will travel and 28 Cooks also have made them and posted them also, which is no wonder – they are delicious. There are 2 big things that make a difference with them. [...]
Lemon risotto with tempeh
Soy and lemon are so nice together, they give this recipe a nice fresh springy flavor.
Serving Size: 4
Ingredients:
4 ounces soy tempeh, cut into 1/4-inch cubes
2 cups vegetable bouillon
1 1/2 tablespoons soy margarine
1 tablespoon olive oil
1/3 cup shallots, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
2 [...]
Sweet-sour tempeh with zucchini
Sweet sour is always a favorite way of enjoying vegetables as well as temphe and tofu. This is one of our standard meals that we often enjoy.
Serving Size: 4
Ingredients:
300-400 grams tempeh, cut in bite sized pieces
1 zucchini, cut in matchsticks
3 tbs. cornstarch
3 tbs. soy sauce
1/2 cup brown sugar
[...]
Bar-B-Cue Tempeh
This quick meal is very handy to make on day’s when you’ve been busy up to the last minute.
Serving Size: 2
Ingredients:
1 package tempeh
for the bar-b-cue sauce
1/2 cup ketchup
1 small onion, chopped
1 can small tomato paste
1 tbs. oil
1/4 teaspoon cayenne pepper
4 tbs. vinegar
2 tbs. brown sugar or [...]
Zucchini Ankara
We had a very good summer for zucchini. This year we grew yellow zucchini, and froze a lot so we would have it during the year.
Zucchini that has been frozen works best in stews or soups. This makes a very tasty meal, especially when served over couscous that has been cooked with 1 cube of [...]
Tex-Mex Zucchini Casserole
Serving Size: 4
Ingredients:
2 lbs. zucchini or summer squash
150 grams tempeh
1 onion, chopped
1 oz. chili peppers, de-seeded and chopped
2 jalapeno peppers, chopped
8 oz. soy cheese, shredded
1 cup soy cream
1 1/2 cups tortilla chips, crushed
paprika
soy cheese (optional but nice)
Directions:
Slice squash 1/4-inch thick.
Saute the tempeh until golden brown.
Set aside in a mixing bowl and [...]
Tempeh Bourgogne
Ingredients:
2 tbs. oil
1 pkg. (300 grams) tempeh, sliced on bite sized pieces
1 package (250 grams) mushrooms, sliced
1 large onion, chopped
1/2 cup or more red wine
2 tbs. soy sauce
salt
1/2 red bell pepper (optional), cut in small pieces
1 tbs. cornstarch
Directions:
Heat the oil in a large frying pan.
Add the onions and saute until glassy.
Add the chopped red bell [...]
