three of the BEST TEMPEH vegan recipes
Recipes in this Video
Ingredients
- โ1 block (8 oz) tempeh, cubed
- โ2 cups mixed vegetables (bell peppers, broccoli, carrots)
- โ2 tbsp soy sauce
- โ1 tbsp sesame oil
- โ1 tbsp olive oil
- โ2 cloves garlic, minced
- โ1 tsp ginger, grated
- โ1/2 tsp red pepper flakes
- โSalt and pepper to taste
- โ2 green onions, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the cubed tempeh and cook until golden brown, about 5-7 minutes.
- 3Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
- 4Add the mixed vegetables and stir-fry for about 5 minutes until they are tender-crisp.
- 5Pour in the soy sauce and sesame oil, stirring to coat the tempeh and vegetables evenly.
- 6Sprinkle red pepper flakes, salt, and pepper to taste, and stir well.
- 7Cook for an additional 2-3 minutes to heat through.
- 8Remove from heat and garnish with chopped green onions.
- 9Serve hot over rice or noodles if desired.
Equipment
Ingredients
- โ1 cup tempeh, crumbled
- โ1 tablespoon olive oil
- โ1 teaspoon chili powder
- โ1 teaspoon cumin
- โ1/2 teaspoon garlic powder
- โ1/2 teaspoon onion powder
- โ1/4 teaspoon salt
- โ1/4 teaspoon black pepper
- โ8 small corn tortillas
- โ1 cup shredded lettuce
- โ1/2 cup diced tomatoes
- โ1/4 cup chopped cilantro
- โ1 avocado, sliced
- โLime wedges for serving
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add crumbled tempeh to the skillet and cook for 5 minutes, stirring occasionally.
- 3Stir in chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- 4Cook for an additional 5 minutes until tempeh is heated through and slightly crispy.
- 5Warm the corn tortillas in a separate pan or microwave until pliable.
- 6Assemble the tacos by placing a portion of the tempeh mixture on each tortilla.
- 7Top with shredded lettuce, diced tomatoes, chopped cilantro, and avocado slices.
- 8Serve with lime wedges on the side for squeezing over the tacos.
Equipment
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