How to Cook Tempeh: 5 Easy Recipes That Make Tempeh Tasty!
Recipes in this Video
The BBQ tempeh sandwich is a delightful fusion of flavors that highlights the versatility of tempeh, a traditional Indonesian soy product. This dish has gained popularity in American vegan cuisine, often served at barbecues and picnics as a hearty, plant-based alternative to pulled pork. With its smoky BBQ flavor and creamy pickle mayo, it offers a satisfying bite that appeals to both vegans and meat-lovers alike. Today, variations abound, with different sauces and toppings reflecting regional tastes.
Ingredients
- ●tempeh
- ●bbq sauce
- ●whole grain bread
- ●pickles
- ●mayonnaise
- ●lettuce
- ●tomato
- ●onion
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Slice tempeh into thin strips.
- 2Marinate tempeh in BBQ sauce for at least 30 minutes.
- 3Heat olive oil in a skillet over medium heat.
- 4Add marinated tempeh to the skillet and cook until caramelized, about 5-7 minutes.
- 5Toast whole grain bread in a toaster or on a skillet until golden brown.
- 6Mix mayonnaise with chopped pickles in a bowl to create pickle mayo.
- 7Spread pickle mayo on one side of each slice of bread.
- 8Layer lettuce, tomato, and onion on the mayo-spread side of the bread.
- 9Add the grilled tempeh on top of the vegetables.
- 10Top with the second slice of bread, mayo side down.
- 11Cut the sandwich in half and serve with extra pickles on the side.
Ingredient Alternatives
mayonnaise
Healthier: avocado
Cheaper: yogurt
Avocado provides creaminess with healthy fats.
bbq sauce
Healthier: homemade sauce
Cheaper: ketchup + spices
Homemade sauce can control sugar and additives.
Techniques
Equipment
Also Known As
Ingredients
- ●1 block (8 oz) tempeh, sliced
- ●2 tbsp harissa paste
- ●2 tbsp maple syrup
- ●1 tbsp olive oil
- ●1 cup giant couscous
- ●2 cups vegetable broth
- ●1 lemon, zested and juiced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh mint, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, mix harissa paste, maple syrup, olive oil, salt, and black pepper to create a marinade.
- 3Add the sliced tempeh to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes.
- 4While the tempeh is marinating, bring vegetable broth to a boil in a saucepan.
- 5Add the giant couscous to the boiling broth, reduce heat to low, cover, and simmer for about 10-12 minutes or until tender.
- 6Once cooked, remove from heat and fluff the couscous with a fork. Stir in lemon zest, lemon juice, parsley, and mint.
- 7Spread the marinated tempeh on a baking sheet lined with parchment paper.
- 8Bake the tempeh in the preheated oven for 20-25 minutes, flipping halfway through, until golden and sticky.
- 9Serve the sticky harissa tempeh over a bed of lemon herb giant couscous.
Equipment
Ingredients
- ●8 oz elbow macaroni
- ●2 cups fresh spinach
- ●1 cup kale, chopped
- ●1 cup broccoli florets
- ●2 cups heavy cream
- ●1 cup shredded cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3Add the chopped kale and broccoli florets to the skillet. Sauté for about 5 minutes until they begin to soften.
- 4Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 5In a separate saucepan, heat the heavy cream over medium heat. Add the cheddar and Parmesan cheese, stirring until melted and smooth.
- 6Season the cheese sauce with salt, black pepper, and nutmeg.
- 7Combine the cooked macaroni with the sautéed greens in the skillet. Pour the cheese sauce over the mixture and stir to combine.
- 8Cook for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.
- 9Serve warm, garnished with extra cheese if desired.
Equipment
Creamy Rigatoni with Spicy Sausage is a comforting Italian-American dish that showcases the rich flavors of creamy sauces paired with savory sausage. This dish is often enjoyed during family gatherings and weeknight dinners, providing a hearty meal that satisfies. Modern variations include different types of pasta and protein, making it adaptable for various tastes and dietary preferences.
Ingredients
- ●rigatoni
- ●spicy sausage
- ●heavy cream
- ●parmesan cheese
- ●garlic
- ●onion
- ●olive oil
- ●red pepper flakes
- ●black pepper
- ●salt
- ●fresh basil
- ●chicken broth
- ●butter
- ●spinach
- ●nutmeg
Instructions
- 1Cook rigatoni in salted boiling water until al dente; drain and reserve some pasta water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add diced onion and sauté until translucent, about 3-4 minutes.
- 4Add minced garlic and red pepper flakes; cook until fragrant, about 1 minute.
- 5Add crumbled spicy sausage and cook until browned, about 5-7 minutes.
- 6Pour in chicken broth and bring to a simmer; reduce heat to low.
- 7Stir in heavy cream and butter; mix until combined and creamy.
- 8Add cooked rigatoni to the skillet; toss to coat in sauce.
- 9If sauce is too thick, add reserved pasta water a little at a time.
- 10Season with salt, black pepper, and nutmeg; stir well.
- 11Add fresh spinach and cook until wilted, about 2 minutes.
- 12Remove from heat and stir in grated parmesan cheese and fresh basil.
- 13Serve hot, garnished with additional parmesan and basil if desired.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
spicy sausage
Healthier: chicken sausage
Cheaper: pork sausage
Chicken sausage is lower in fat and calories
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor
Techniques
Equipment
Ingredients
- ●1 block (8 oz) tempeh, sliced
- ●1/4 cup soy sauce
- ●1/4 cup mirin
- ●2 tbsp brown sugar
- ●1 tbsp sesame oil
- ●1 cup jasmine rice
- ●1/2 cup cashews, chopped
- ●1 1/2 cups water
- ●2 green onions, sliced
- ●1 tsp sesame seeds (for garnish)
Instructions
- 1In a small bowl, mix soy sauce, mirin, brown sugar, and sesame oil to create the teriyaki sauce.
- 2In a skillet over medium heat, add the sliced tempeh and pour the teriyaki sauce over it. Cook for about 5-7 minutes, flipping occasionally until the tempeh is heated through and coated in sauce.
- 3While the tempeh is cooking, rinse the jasmine rice under cold water until the water runs clear.
- 4In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- 5Once the rice is cooked, remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 6In a dry skillet, toast the chopped cashews over medium heat for about 3-4 minutes until golden brown, stirring frequently.
- 7Combine the toasted cashews with the fluffed rice and mix well.
- 8To serve, place a portion of cashew rice on a plate, top with the teriyaki tempeh, and garnish with sliced green onions and sesame seeds.
Equipment
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