Asian Vegetarian Noodle Bowl with Seared Tempeh. Overall rating Rating breakdown 1 review Ease of Preparation 0 out of 1 ( 0% ) customers recommend this recipe. By: Lightlife Serving Amount: 4 servings (1 1/2 cup each) Prep Time: 40 mins. Ingredients: Prepare sauce; set aside. Sweet & Sour Asian Sauce: Combine 1/2 cup of seasoned rice vinegar, 1/2 cup of water, 2 teaspoons of sugar, 2 teaspoons of fresh lime juice, 1/2 teaspoon of soy sauce, and 1/8 teaspoon of crushed red pepper.
Place noodles in large bowl. Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium-heavy skillet. To the hot skillet, add remaining 1 teaspoon of oil. To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. Recipe Variation - Asian Noodle Wraps with Seared Tempeh: Prepare noodle mixture as directed above. Indonesian / more Traditional Tempeh Recipes. This is what I do with it.
I ate it a lot in Indonesia and this is my best attempt at replicating a dish I had reguarly. It's probably a fair way off being authentic as I never saw it cooked, I just ate it. The photo has petai beans in it, you're not likely to find these easily so I've removed them from the recipe, it's just as good without them and just with green beans. Tempeh with Peanut Sauce Szechuan Recipe. Vegetarian tempeh chili recipe - Vegan chili with tempeh - Homemade tempeh chili - Vegetarian homemade chili. Homemade vegetarian chili with both tempeh and beans means this chili recipe packs a powerful protein boost.
I kept this tempeh chili recipe vegan, but you could always top it off with cheese and sour cream, if you'd like. Because the tempeh simmers so long in this recipe, there's no need to pre-simmer it, as with most tempeh recipes. See also: More homemade vegetarian chili recipes Ingredients: 2 tbsp olive oil, divided1 8-ounce package tempeh, diced2 tsp soy sauce1 red bell pepper, chopped1 green bell pepper, chopped2 cloves garlic, minced1 onion, diced1 4-ounce can sliced green chilis1 15 ounce can kidney beans or chili beans1 8 ounce can diced tomatoes1 tbsp chili powder1/2 tsp cumin powder1/4 tsp cayenne pepper, or to taste1 small can corn (optional)fresh cilantro to garnish (optional)
Tempeh Curry Recipe. I'm writing this as I'm eating dinner, which is not something I normally do.
But I think this is one of those recipes that a lot of you are going to like, and I'm feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin's recipes from I Am Almost Always Hungry - her Potatoes with Tomato Curry. I love an all-in-one-pot meal, and was cobbling together a hearty, vegetarian version of her recipe with tempeh. It wasn't at all complicated, just an onion sauteed with a short list of spices, diced tomatoes, a splash of cream, and eventually potatoes and tempeh. It all came together in a vibrant red-orange pot of curry. A bit of an aside, I picked up Lora's book while browsing the cooking section at the library down the street from me the other day.
Orange Pan-glazed Tempeh Recipe. This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal. The recipe comes with a bit of a story, originates in a book I suspect many of you haven't seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau.
It read, Dear Heidi, My name is Jude Blereau and I'm a Natural Foods Chef and author from Western Australia. The name sounded quite familiar to me, I did a quick scan of my cookbooks, and spotted her book immediately. We talked about all sorts of things, and I asked Jude if she'd let me highlight one of her recipes here on the site. And thank you for reaching out Jude, I look forward to visiting you in Perth someday. Smothered Tempeh Sandwich. Nutrition Facts cal.
(kcal) 452 Makes: 4 servings Prep: 30 mins Start to Finish: 30 mins Carb Grams Per Serving: 33 Ingredients 1 8 - ounce package tempeh, (see Shopping Tip) 1 tablespoon canola oil 10 ounces mushrooms, sliced 1 small red onion, thinly sliced 1/4 teaspoon salt 1 cup dry red wine 4 ounces sliced provolone cheese 8 thin slices whole-wheat bread, toasted Directions Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total. Nutrition Information Servings Per Recipe: 4PER SERVING: 452 cal., 19 g total fat (6 g sat. fat), 20 mg chol., 595 mg sodium, 33 g carb. (5 g fiber), 26 g pro.