Posts Tagged ‘tempeh’

  1. lazy tempeh sloppy joes

    January 22, 2013 by Angie

    This is something I used to make when I was a single lady because it’s fast, easy, and makes enough to eat a few times. I also happen to think it tastes amazing and, if you get a low sugar BBQ sauce and don’t get crazy with the bread and (optional) cheese topping, it’s not bad for you either.

    Sloppy Joe filling

    A shot of the Sloppy Joe filling. First thing I’ve cooked at our new house!

    Ingredients

    vegetable oil
    small onion, chopped
    red bell pepper, chopped
    green bell pepper, chopped
    2 packages of tempeh, crumbled
    about 1 cup of low sugar BBQ sauce like Stubb’s Original
    buns, we like whole wheat buns
    reduced fat Swiss cheese slices

    Directions

    1. Chop the onion and bell peppers into a medium-sized chunks.
    2. Heat some vegetable oil in a large-ish pan.
    3. Saute the onion and bell peppers for a couple of minutes. I like to keep the veggies on the crisp side for this recipe.
    4. Crumble the two packages of tempeh into the pan and stir to combine. Cook for about 5 minutes to brown the tempeh.
    5. Pour a cup of BBQ sauce into the pan. Stir to combine and cook just until everything is warm.
    6, Pile a ton of the tempeh mixture onto a toasted bun bottom, top with a slice of Swiss cheese, then top with the bun top.

    Lazy Tempeh Sloppy Joes

    The filling is going to squeeze out the sides of the bun but that’s part of the Sloppy Joe experience. Come armed with a fork and some napkins.


  2. tempeh BLT & a strawberry salad

    May 10, 2012 by Angie

    Cute Husband loves BLT sandwiches.  I made this vegan version with marinated, baked tempeh.  I followed this recipe for tempeh bacon from Vegetarian Times.  While the bacon was baking, I toasted two slices of whole wheat bread for each sandwich.  To construct a sandwich, put a little Vegenaise on one slice of bread then top with fresh spinach leaves (you can use lettuce if you’re a purist) and slices of tomato followed by a heaping helping of tempeh bacon and the second piece of bread.

    These were easy and tasty.  The addition of the liquid smoke to the marinade goes a long way toward achieving the bacon flavor.

    I made a strawberry salad to go with it.  The salad is mixed field greens, quartered strawberries, reduced fat feta cheese, and fat free raspberry dressing.  Yummy!


  3. tempeh étouffée

    April 12, 2012 by Angie

    This is a slow-cooked vegan interpretation of the popular Cajun seafood dish usually made with shrimp or crawfish.  My family is from New Orleans and they love seafood.  Being allergic to seafood (and a vegetarian for the past decade), I’ve missed out on a lot of traditional foods and am trying to catch up with this recipe.  For an authentic Nawlins feel, serve it over a bowl of white rice.

    Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson.

    Ingredients:
    2 tbsp olive oil
    12 oz (one and a half packages) tempeh
    1 medium-size yellow onion, finely chopped
    1 green bell pepper, chopped
    2-3 ribs of celery, chopped
    1-2 tsp minced garlic
    26 oz Pomi brand chopped tomatoes
    1 c water
    1 tsp salt
    1 1/2 tsp parsley flakes
    1/2 tsp ground thyme
    1/2 tsp chili powder
    a tiny pinch of ground cayenne pepper

    Instructions:
    1. Wash and chop the onion, bell pepper, and celery.  Cut the tempeh into small cubes.


    2. Heat one tablespoon of olive oil in a pan (with a lid).  Brown the tempeh on all sides.
    3. While the tempeh is browning, mix the chopped tomatoes, water, salt, parsley, thyme, chili powder, and cayenne pepper together inside the crock pot.
    4. Once the tempeh is browned, add it to the tomato mixture in the crock pot.


    5. Keep the skillet over medium heat and add another tablespoon of olive oil.  Sauté the garlic, onion, bell pepper, and celery. Put a lid on the pan and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
    6. Add the vegetable mixture to the crock pot and stir.
    7. Put the lid on the crock pot and set it to low. Let it cook for 6-8 hours. I like to stir it a couple times over the course of the day to prevent sticking if I’m home.
    8. Add salt and pepper to taste.  Serve over rice or with a slice of toast.