Serving Size: 4

Ingredients:

for the red cabbage:

• 1 small head red cabbage approx. 1 pound, finely shredded
• 2 ripe pears, pealed and cut into chunks
• 1 small knob fresh ginger
• 1 & 1/2 cups vegetable bouillon
• 3 tablespoons balsamic vinegar
• 1/4 cup walnuts, chopped

for the tempeh Schnitzels:

• 1 block tempeh, about 1 pound, sliced in 1/4 inch slices
• 1/4 cup flour mixed with water
• 3/4 cup fine dried breadcrumbs
• pinch salt and pepper
• pinch of Italian seasonings
• pinch of taco seasonings (optional)
• oil for frying
• lemon wedges

Directions:

to make the cabbage:

1. Finely shred the red cabbage.
2. Peel and cut the pears.
3. Peel and mince or grate the ginger.
4. Make the vegetable bouillon using boiling water and 1 vegetable bouillon cube.
5. Place the red cabbage, pears, balsamic vinegar and vegetable bouillon in the pot.
6. Bring to a boil, then reduce to a simmer.
7. Stir from time to time.
8. Cook until the red cabbage is tender – 30 to 40 minutes.

to make the tempeh Schnitzel:

1. Cut the tempeh into a block and then slice into approximately 1/4 inch thick “fillet”.
2. Using a shallow plate, mix the flour with water to make a thin batter.
3. In a second deeper plate, mix the dried breadcrumbs with the seasonings.
4. Dredge each tempeh fillet in the flour and water mixture to coat both sides evenly.
5. Next, dredge the same tempeh through the breadcrumb mixture to evenly coat the tempeh in breadcrumbs.
6. Do the same for each tempeh fillet.
7. Heat the oil in a large frying pan.
8. Fry the tempeh fillets – schnitzels until golden brown on each side.
9. Serve the tempeh schnitzel garnished with a lemon wedge (to juice over the schnitzel while eating) and with red cabbage on the side. We enjoyed these with boiled new potatoes.

Yield: 4 servings

Ingredients:

for the tempeh:

• 1 lb. tempeh, cut into blocks and marinated
• 1&1/2 cups yellow or mirabelle plum jam (see below)
• oil for braising the tempeh
• 2-3 yellow or mirabelle plums as garnish

for the marinade:

• 1/3 cup soy sauce or tamari
• 1/2 cup water
• 1/4 teaspoon garlic
• 1/4 teaspoon ginger
• 1/4 teaspoon Chinese 5 spices
• dash Tabasco

for the chutney:

• 1 & 1/2 cups yellow or mirabelle plum jam (recipe link below)
• 1/2 cup golden raisins
• 1 onion, minced
• 1 tablespoon oil
• 1/4 cup vinegar
• dash or 2 cayenne pepper (optional but nice)
• pinch salt
• depending on how sweet the jam is, you may want to add a bit of sugar

Directions:

1. One hour before making the meal, slice the tempeh and make the marinade.
2. Put the marinade in a low dish and lay the tempeh in the marinade.
3. After 15-30 minutes turn the tempeh pieces over so the other side gets soaked also.
4. Meanwhile, make the chutney.
5. Heat the oil in a small sauce pan.
6. Add the chopped onions and saute until they are soft, but not browned.
7. Add the vinegar and raisins and stir to mix.
8. Add the plum jam, pinch of salt and cayenne if using.
9. Stir the chutney and season to taste.
10. Keep warm on a low heat.
11. Heat a frying pan with oil.
12. Add the tempeh and lightly braise each side to a light golden brown. Be careful as sometimes, if there is a lot of marinade still on the pieces, and the oil is very hot, it will spatter.
13. Serve each slice of tempeh with some chutney on top and a few slices of yellow or mirabelle plums.
14. We enjoyed this meal with herbed small potatoes and garlicky sauteed zucchini.

Notes:

We used the Mirabelle (Plum) Jam with vanilla and star anise recipe by Pascale Weeks. You will need to make the jam the day before.

Serving Size: 4

Ingredients:

• 1 block tempeh (about 1 pound)
• 1 teaspoon dried basil
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh tangerine or orange juice
• 1 1/2 cups diced fresh pineapple
• 1 sweet red bell pepper, cut in small pieces
• 3 cups Napa cabbage, finely shredded crosswise
• 1 cup shredded carrots
• 4 scallions, thinly sliced (about 1/2 cup)
• 1 tablespoon each finely diced fresh basil, mint, and cilantro
• coarse salt and ground pepper

Directions:

1. Slice the tempeh in thin bite-sized pieces.
2. Brown in a frying pan evenly on all sizes and season to taste. We used a Mesquite sort of flavoring.
3. Prepare the pineapple and cut into bite sized pieces.
4. Grate the carrots and cut the scallions.
5. Cut the red bell pepper (discard the seeds and stem).
6. In a bowl, whisk together mustard, oil, and juices.
7. Add tempeh and pineapple.
8. In another bowl, toss together cabbage, carrots, herbs, and scallions.
9. Add tempeh mixture to vegetables and toss.
10. Season with salt and pepper.

Recently we received an email from Vegetarian Times with their tempeh version. The recipe is simple and the dough does not take a long time to rise as it does not use yeast. We really enjoyed these savory turnovers, especially with a bit of sambal oelek.

Yield: 8 slices

Ingredients:

• 8 slices bread, toasted
• 1 lb. tempeh, sliced in thin squares
• 1 can pineapple rings
• 1 jar vegan sandwich spread or vegan cheese
• 1 tablespoon oil
• 1 tablespoon tamari or soy sauce
• pinch sweet paprika powder as garnish
• 8 candied cherries as garnish

Directions:

1. Toast the bread in a toaster.
2. Slice the tempeh in 8 thin squares.
3. Warm the oil in a frying pan and braise the tempeh until golden brown on each side.
4. Remove from the heat, brush with the tamari sauce.
5. Drain 8 pineapple rings on a paper town, then lay in the warm frying pan to lightly brown and warm.
6. Once the bread is toasted, spread with vegan sandwich spread or vegan cheese.
7. Lay 1 tempeh slice on each slice of bread.
8. Top with the pineapple.
9. Dust with sweet paprika powder and place a cherry in the middle.

They were fairly easy to make, and tasted great, especially on a hot summer evening. When you go to buy the rice papers to wrap the spring rolls, make sure you don’t get the ones that need to be deep fried. And, these only needed about 5 seconds in the warm water, but worked well. We really enjoyed them and will be having them more often. Hope you try them and enjoy them as well.

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:

1. Slice the tempeh in thin slices.
2. Make a marinade form the orange juice, sesame oil, the juice from 1/2 of the lemon and vegetable bouillon.
3. Marinate the tempeh slices for 1/2 hour-4 hours.
4. Heat the 2 tablespoons of oil in a frying pan.
5. Strip the leaves from the time into the pan. (Leave 1 spring as garnish).
6. Braze the tempeh so that both sides are golden brown.
7. Season to taste with a pinch of salt, and freshly ground pepper.
8. Slice the other half of the lemon and place in the frying pan to lightly saute for 1-2 minutes.
9. Place the tempeh Schnitzels on a serving platter, and pour the marinade into the hot frying pan.
10. Allow the marinade to reduce, then pour over the Schnitzels or serve in a gravy boat on the side.
11. Garnish with the cooked lemon and thyme sprig.

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 taste
• 1 tsp. marjoram
• 1 zest lemon
• 3 Tbs. vegan margarine

Directions:

1. Slice a large piece of tempeh into 6 individual squares about 1/3 inch thick.
2. Optionally steam them, or marinate (but this is not so necessary).
3. Peel and chop the onion, and mince the garlic.
4. Chop the parsley, and make crumbs from the bread using the food processor or a blender.
5. Cut the tomatoes in small pieces and wash the spring onions.
6. Fry the tempeh oil until the slices are light brown on both sides.
7. Remove from the frying pan, slight salt and pepper and place in an oven proof baking dish.
8. Saute each of the spring onions lightly in the oil then remove from the frying pan.
9. Saute the chopped onion and garlic in the remaining oil until transparent.
10. Add the vegan margarine and the tomatoes.
11. Stir the mixture and allow to lightly cook.
12. Remove the pan from the heat, add the fresh parsley and the bread crumbs and mix well.
13. Season with salt and pepper.
14. Place the mixture evenly on top of each portion of tempeh.
15. Bake in a preheated oven for for 10-15 minutes or until the topping is golden brown and crusty.
16. For the last 5 minutes, place the spring onions in the baking dish to roast.
17. The dinner tastes nice with potatoes, rice or a small pasta serving.

Notes:

Adapted from Koken & Genieten march 2009.

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. First, steaming the tempeh, makes it softer and give is a more mellow flavor. And, secondly, the Penko really is super, it makes a much more crunchy crust than regular breadcrumbs. It’s quite expensive here, so I will use i sparingly, but it is worth it. Bravo to all involved with the making and posting of this great recipe.

http://donteatoffthesidewalk.com/?page_id=68

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 teaspoons lemon zest
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 tablespoons lemon juice
• 1/4 cup thinly sliced green onions

Directions:

1. Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
2. Add tempeh and saute 4 minutes or until golden brown.
3. Remove from pan and cool slightly.
4. Bring vegetable bouillon to a simmer in a medium saucepan.
5. Heat soy margarine and oil in a large saucepan over medium-high heat.
6. Add shallots; sauté 2 minutes or until tender.
7. Add rice; cook 1 minute, stirring constantly.
8. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
9. Stir in rind.
10. Add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
11. Stir in the tempeh pieces.
12. Add the lemon juice.
13. Shortly before serving add the chipped parsley and mix well.
14. Season to taste with salt and white pepper.
15. Serve garnished with the chopped spring onion and possibly a slice of lemon.

Notes:

adapted from Dana Jacobi , Cooking Light, AUGUST 2003