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three of the BEST TEMPEH vegan recipes

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PlantWhys
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Recipes in this Video

2 recipes
vegangluten-freenut-free

Ingredients

  • โ—1 block (8 oz) tempeh, cubed
  • โ—2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • โ—2 tbsp soy sauce
  • โ—1 tbsp sesame oil
  • โ—1 tbsp olive oil
  • โ—2 cloves garlic, minced
  • โ—1 tsp ginger, grated
  • โ—1/2 tsp red pepper flakes
  • โ—Salt and pepper to taste
  • โ—2 green onions, chopped (for garnish)

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add the cubed tempeh and cook until golden brown, about 5-7 minutes.
  3. 3Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
  4. 4Add the mixed vegetables and stir-fry for about 5 minutes until they are tender-crisp.
  5. 5Pour in the soy sauce and sesame oil, stirring to coat the tempeh and vegetables evenly.
  6. 6Sprinkle red pepper flakes, salt, and pepper to taste, and stir well.
  7. 7Cook for an additional 2-3 minutes to heat through.
  8. 8Remove from heat and garnish with chopped green onions.
  9. 9Serve hot over rice or noodles if desired.

Equipment

large skilletspatulacutting boardknife
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLow
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • โ—1 cup tempeh, crumbled
  • โ—1 tablespoon olive oil
  • โ—1 teaspoon chili powder
  • โ—1 teaspoon cumin
  • โ—1/2 teaspoon garlic powder
  • โ—1/2 teaspoon onion powder
  • โ—1/4 teaspoon salt
  • โ—1/4 teaspoon black pepper
  • โ—8 small corn tortillas
  • โ—1 cup shredded lettuce
  • โ—1/2 cup diced tomatoes
  • โ—1/4 cup chopped cilantro
  • โ—1 avocado, sliced
  • โ—Lime wedges for serving

Instructions

  1. 1Heat olive oil in a skillet over medium heat.
  2. 2Add crumbled tempeh to the skillet and cook for 5 minutes, stirring occasionally.
  3. 3Stir in chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  4. 4Cook for an additional 5 minutes until tempeh is heated through and slightly crispy.
  5. 5Warm the corn tortillas in a separate pan or microwave until pliable.
  6. 6Assemble the tacos by placing a portion of the tempeh mixture on each tortilla.
  7. 7Top with shredded lettuce, diced tomatoes, chopped cilantro, and avocado slices.
  8. 8Serve with lime wedges on the side for squeezing over the tacos.

Equipment

skilletspatulameasuring spoonscutting boardknife
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLow

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