Siracha Tempeh Hotwings

With an avocado dipping sauce! We modified this recipe from Serious Eats.

Slice tempeh into 10 pieces. Then marinate at least 30 minutes in:

1 TBL melted vegan butter (we used Coconut Earth Balance)
2 TBL siracha
1/2 TBL Braggs
1 TBL chopped cilantro (no stems)
1 tsp rice vinegar

Preheat oven to 400 F. Line a baking sheet with parchment or foil. Bake tempeh wings for 30-40 minutes until slightly blackened. Spread any leftover marinade on wings and enjoy. Easy!

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Vegan Tempeh Reuben


This was actually better than our last Reuben attempt! We adapted this recipe from Vegan Cooking School for the tempeh marinade and the carraway makes all the difference. SHAMWOW.

Cook the tempeh:
1 package tempeh, steamed in the microwave and then sliced very thin
1/2 cup water
2-3 TBL Braggs or soy sauce
1 tsp cumin
1/2 tsp caraway
2 tsp German mustard
1 garlic clove, minced
1 TBL olive oil

Heat oil in a dutch oven and saute tempeh and garlic about 2 minutes. Combine remaining ingredients in a small bowl and stir well. Add sauce and coat tempeh, bring sauce to a boil. Reduce heat and simmer about 30 minutes. Stir occasionally to prevent sticking. The tempeh should absorb most of the sauce.

For the sandwich, you will also need:
Sauerkraut
Thousand Island dressing (3 TBL vegan mayo, 3 TBL ketchup, 2 TBL apple cider vinegar [or 3 TBL pickles], 1/4 ts lemon juice, 1/4 tsp black pepper)
Vegan cream cheese
Toasted (gluten-free) bread [or rye bread if you’re not gf]

Reuben assembly:
Spread 1 slice of toasted bread with vegan cream cheese and a little Thousand Island dressing
On the other slice, pile tempeh, sauerkraut, and more Thousand Island
Put the sandwich together and heat gently in a pan or in the oven

Tempeh “fish” tacos

For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste

oil for frying

Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.

For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper

Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion,  and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!

Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.

Vegan tempeh reuben pitas

You can’t see all the goodies inside, so let me explain the mechanics of this sandwich. Slice open your pitas and add a generous dose of German or dijon mustard. Then fill with some pickled cabbage (or sauerkraut if you planned ahead) and homemade vegan thousand island dressing (ketchup, chohula hot sauce, vegan mayo, dill pickle, soy sauce, minced onions, lemon juice, black pepper). Add a layer of sauteed onions and mushrooms (do not add salt), and finally a layer of soy marinated tempeh (sauteed with some balsamic vinegar until it’s a good chewy texture). Bake sandwiches in a 400 degree oven about 10 minutes.

Tempeh curry (vegan “butter” “chicken”)

No butter, no yogurt, no chicken. It will knock your socks off, I swear.

Slice one block of tempeh into thin strips, then cut into bite sized pieces. Then blend: 1/4 diced tomatoes, 1 TBL garlic, 1 TBL ginger, 2 TBL Earth Balance, 3/4 cup rice milk, 2 TBL curry, 1 tsp coriander, and 2 TBL lemon juice, 1/2 tsp salt. Marinate the tempeh in the sauce for 30 minutes.

Cook 1.5 cups rice with 3/4 cup lima beans.

For the sauce, blend together 1 cup diced tomatoes, 1 TBL garlic, 1 TBL ginger, 1/4 cup cashews until smooth. Set aside.

Heat 1 tsp Earth Balance in a large pan. Add tempeh with the marinade and 1 sliced jalapeno, cook until tempeh is tender and the sauce is mostly absorbed. Add 1 tsp fenugreek seeds, 1 TBL curry, 1/2 TBL garam masala, 1/2 TBL cayenne. Then add reserved sauce. Cook covered on medium heat for 10 minutes, stirring occasionally. Add 1/2 cup chopped fresh cilantro. And cook another 1o minutes. Taste for seasoning, add salt and pepper if needed.

Serving suggestion: 1/2 cup rice with limas, with 1 cup curry, and 1 cup fresh arugula.

Vegan curried tempeh-chix salad

We have to thank Rachel Ray for parts of this recipe. Without her version I would never have thought to use dijon mustard in the dressing. Serve over baby arugula for an extra peppery summer dish. (Potato-cado salad on the left.)

First: soak 1/2 cup raw cashews in 1 cup cold water for at least 1 hour.

Prepare the tempeh: Dice 1 onion and saute in 1 tsp oil in a dutch oven or other pan with a cover. Add 1 faux chicken bullion cube and cook 2-3 minutes. Add diced tempeh and saute 2 more minutes on medium heat. Deglaze with cheap rum (Bacardi) or white wine when the pan becomes sticky. Cover and cook 10 minutes. Stir and flip tempeh pieces and cook another 15-20, stirring and flipping when needed. When the tempeh is crisp on the outside to your liking remove from heat and set aside.

For the dressing: Blend together cashews and water, 2 TBL white vinegar, 1.5 TBL curry powder, 1/2 TBL cumin, 1 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp garlic powder, 2 TBL dijon or German mustard.

Chop 1 small apple (about 1 cup) and 1 cup of celery into small pieces.

Mix together tempeh, apples and celery, and dressing, cover and refrigerate at least 4 hours. I made this in the early afternoon and we ate it for dinner, or you could make it the night before.