SWEET AND SPICY TEMPEH BOWLS
Sweet and Spicy Tempeh Bowls are the perfect make-ahead vegetarian meal prep, with a medley of colors, textures, and bold flavors.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cut the block of tempeh into 32 thin triangles. For the block I used, I first cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make the pieces thinner. Add the tempeh triangles to a large non-stick skillet.
- Make the sweet and spicy marinade by combining the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn the skillet on to medium-high and simmer the tempeh, stirring occasionally, until the liquid evaporates and the tempeh begins to brown just slightly (about 10 minutes). Remove the tempeh from the heat.
- To make the polenta, combine the cornmeal, salt, and water in a medium sauce pot. Place the pot over medium-high heat and bring it up to a boil while whisking. Once it reaches a boil, turn the heat down to medium-low and continue to simmer 2-3 minutes more, or until the polenta has thickened. Remove the polenta from the heat and stir in the butter.
- To build the bowls, start with 1 cup of the polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, a pinch or two of shredded cheddar (about 1/2 oz.), 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.
Nutrition Facts : ServingSize 1 Serving, Calories 667.15 kcal, Carbohydrate 68.68 g, Protein 25.83 g, Fat 34.3 g, Fiber 12.1 g, Sodium 1020.15 mg
SWEET AND SPICY TEMPEH
A bowl of sweet and spicy tempeh that will get you excited about tempeh. Pan fried tempeh simmered in a sweet adobo soy sauce. An easy vegan weeknight dinner.
Provided by Catherine Perez
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Prepare your sauce by adding soy sauce, maple syrup, rice vinegar, adobo sauce and garlic in a bowl and whisking it together with a fork until well combined.
- Slice your tempeh into desired pieces. I recommend making your slices thin by cutting your tempeh down the middle. Then cut each rectangle in half lengthwise and then cut into even inch squares.
- Add tempeh to a large skillet with enough water to cover your tempeh, salt it (about 1/4 teaspoon salt to the water), and then bring to a simmer for 8 minutes. Drain the water and then place tempeh into a bowl with cornstarch, garlic powder and thyme and toss to coat.
- Dry your pan, then return to a medium heat with a little oil and sauté your onions and peppers with a pinch of salt until softened.
- Push your peppers and onions to the side of the pan, add a little more oil to the empty side and add your tempeh and cook on both sides until golden, about 2-3 minutes per side.
- Once the tempeh is golden on both sides, pour in your sauce and mix everything back together and allow the sauce to simmer and thicken around the tempeh for about 2-3 minutes, making sure the sauce coats the tempeh well.
BUFFALO TEMPEH TENDERS
Buffalo tempeh tenders are a vegetarian version of everyone's favorite Buffalo chicken tenders, just perfect for tailgating!
Provided by Jim Casarjian-Perry
Categories Everyday Cooking Vegetarian Protein Tempeh
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
- Dip tempeh slices in egg, then coat in matzo meal to coat completely.
- Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
- Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 39.6 g, Cholesterol 51.7 mg, Fat 28 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 1190.1 mg, Sugar 1.4 g
SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
- For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
- Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams
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