Tempeh Crumbles Food

TEMPEH SAUSAGE CRUMBLES

Tempeh Sausage Crumbles image

From postpunkkitchen (theppk.com) Created by Isa- this recipe is all her. I put it here to share with you all. Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.

Provided by VegSocialWorker

Categories Breakfast

Time 32m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried marjoram or 1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or 2 tablespoons soy sauce
1 tablespoon olive oil
1/2 lemon, juice of

Steps:

In a saute pan, crumble the tempeh and add enough water to almost cover it.
Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Nutrition Facts : Calories 155.1, Fat 9.8, SaturatedFat 1.8, Sodium 509.7, Carbohydrate 7.9, Fiber 0.9, Sugar 0.3, Protein 11.9

CRUMBLED TEMPEH

Crumbled Tempeh image

This crumbled tempeh is a deliciously "meaty" vegan topper for any grain bowl or salad. Quick and easy, perfect for meal prep.

Provided by thenewbaguette.com

Categories Main Course

Time 20m

Number Of Ingredients 10

Ingredients

One 8-ounce package tempeh
2 tablespoons avocado oil, or any other neutral oil
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon molasses *(see note below for substitutions)
1 tablespoon seasoned rice vinegar*
2 medium garlic cloves, minced
1 tablespoon peeled and minced ginger
1/4 teaspoon chili flakes
Serving suggestion: brown rice, cucumber slices, scallions, and sesame seeds

Steps:

Crumble the tempeh with your fingers until it resembles a ground meat texture.
Place in a large non-stick pan and add 1/2 cup water. Bring to a boil, then simmer over medium heat until all the water has evaporated, about 5 minutes.
Stir in 2 tablespoons neutral oil and cook over medium heat until the tempeh is golden brown and crisp, 8 to 10 minutes.
Meanwhile, in a small bowl, whisk together 1 tablespoon each of soy sauce, sesame oil, molasses, and rice vinegar, along with 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon chili flakes.
When the tempeh is browned, stir in the soy mixture. Cook for another 30 seconds or so, until the glaze thickens and coats the tempeh. Taste and adjust the seasonings, if needed.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 185 calories, Fat 13 g, Carbohydrate 9.3 g, Fiber 4.5 g, Protein 10.5 g

TEMPEH TACOS

Tempeh Tacos image

Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.

Provided by Ali Slagle

Categories dinner, easy, quick, weekday, weeknight, tacos, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip

Steps:

In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.

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