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Twice-Baked Tempeh Potatoes with Red Pepper Sesame Sauce

These potatoes are a fusion of textures from the creamy potato filling to the crispy skins. This recipe serves 2 hungry people as a main, or 4-8 as a side.

Ingredients:
4 large baking potatoes
2 tbsp suitable-for-vegans hummus
3 tbsp soy milk
1/2 tsp garlic powder
2 tbsp nutritional yeast
150g ready-to-eat (steamed and marinated) tempeh, finely diced
2 green onions, finely diced
2 tbsp fresh, minced parsley
Salt and freshly ground black pepper

For the Red Pepper Sauce:
1 red pepper, roughy chopped
1 tbsp soy sauce
2 tbsp nutritional yeast
1 heaped tsp suitable-for-vegans Dijon mustard
1/4 cup sesame seeds
1/2 tsp garlic powder
1 tsp smoked paprika

Directions:
1. Preheat the oven to 190C. Prick the potatoes all over with a fork, and bake for 60 minutes or until tender.
2. Meanwhile, make the sauce by blending all ingredients.
3. Allow to cool, halve, and scoop out the filling. Mash with the hummus, soy milk, garlic powder, nutritional yeast. Stir through the green onions, tempeh, and parsley. Season, and return the filling to the shells. Spoon about a tsp sauce over each potato half, and bake in the oven for 15 more minutes.

Spinach Pesto Pasta

A budget, quick and easy dinner that serves 4.

Ingredients:
500g wholewheat fusilli
1 can artichoke hearts, drained
1 can butterbeans, drained
1/2 cup unsweetened soy milk
2 tbsp lemon juice
1 tbsp soy sauce
5 cloves garlic
2 large handfuls spinach
Very large bunch basil
1/2 cup nutritional yeast
2 tbsp yellow miso
1/4 cup sun-dried tomatoes, finely chopped

Directions:
1. Cook the pasta according to package directions.
2. Meanwhile, in a blender, add half the artichoke hearts, the butterbeans, soy milk, lemon juice, soy sauce, garlic, spinach, basil, nutritional yeast and miso. Blend until smooth.
3. Drain the pasta, reserving about a quarter cup of the cooking water. Return to the pan with the pesto, the remaining artichoke hearts, and the tempeh.

Sweet Potato Pizza with Barbecue Tempeh and Bean Béchamel

With a soft and dense base, this isn’t like traditional pizza dough, but it’s filling, satisfying, full of flavour, and probably too nice to share. But if you insist on sharing, this will serve 2.

Ingredients

For the Base

700g sweet potato, peeled, cooked, and cooled until tender
100g rolled oats
100g coarse wholemeal flour (or flour of your choice)
2 tbsp ground flaxseeds
1/2 tsp garlic powder
1 tsp salt

For the Béchamel

1 cup white beans (I used butter beans)
11/2 cup soy milk
2 tbsp nutritional yeast flakes
1/2 tbsp yellow miso
1/2 tbsp rice vinegar
1/2 tsp salt
1/4 tsp garlic powder

For the Tempeh

150g tempeh, steamed for 15 minutes, and chopped small
2 tbsp barbecue sauce
2 tbsp water
2 tbsp soy sauce (or to taste)
1 tbsp maple syrup

To assemble

Steamed kale, as desired

Directions

1. Preheat oven to 200C. Line a 9″ dish with silicone or parchment (I used a loose-bottomed flan tin for easy removal).
2. In a food processor, blend the sweet potato. Add the oats, flour, flaxseeds, garlic powder, and salt until potatoes are smooth and all ingredients are well combined.
3. Place the potato mixture into the prepared dish and smooth out. Bake in the oven for 20-30 minutes until the top starts to turn golden.
4. Meanwhile, make the béchamel by blending all the ingredients.
5. Mix the barbecue sauce, water, soy sauce, and maple syrup in a shallow dish. Add the tempeh and toss.
6. When the potato is ready, invert onto a baking tray and return to the oven for 5-10 minutes more until what is now the top is lightly golden.
7. Remove from the oven, spread with béchamel, add kale, top with tempeh, and bake for 10 minutes more. Cut and serve.

Oil-Free Sambal Stir Fry

Warming but not overly spicy, with plenty of fragrant aromatics, this is a great way to enjoy a stir fry without the oil. This recipe serves 2-4, depending on the quantity of noodles used.

Ingredients

300g tempeh (approx.)
1 head of broccoli, in florets
2 pak choi, chopped; stems and leaves separated
1 red pepper, finely diced
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup
1 heaped tbsp suitable-for-vegans sambal oelek paste
1 heaped tbsp suitable-for-vegans garlic ginger paste
1 tbsp lime juice
1 tbsp cornflour
1 tbsp sesame seeds
Soba noodles, to serve

Directions

1. Steam the tempeh for about 12 minutes to remove the bitter flavour. Place the broccoli in another steamer basket on top and steam for 3 minutes more. When cooked, plunge broccoli into a bowl of cold water to stop it cooking. Drain as soon as it’s cool.
2. Meanwhile, mix the soy sauce, vinegar, maple syrup, pastes, lime juice, and cornflour, and set aside.
3. Heat a non-stick frying pan over a medium high heat. Cube the tempeh, and add to the frying pan, and cook, tossing occasionally, until golden on each side (about 8 minutes). Set aside and keep warm.
4. Add the broccoli and pak choi stems to the frying pan, along with a splash or two of water or vegetable broth. Cook for about 4 minutes, until the broccoli starts to soften. Add the pak choi leaves, red pepper, and tempeh, until pak choi is wilted (about 2 minutes).
5. Cook the rice noodles according to the package directions.
6. Add the sauce to the vegetables and tempeh, and allow the sauce to reduce and thicken slightly (about 2 minutes).
7. Serve the rice noodles with the vegetables and sauce, and sprinkle with sesame seeds.

Tempeh-Potato Bake with Caramelized Fennel and Red Onions in a White Wine and Dijon Mustard Gravy

The beautiful aniseed flavours of fennel are tempered in this dish by the caramelizing process and they blend perfectly with the earthiness of the cabbage and the umami notes of the tempeh. This is an oil-free dish and it serves 4-6 (depending on appetite!). If you use a mandolin, it will make slicing the onions, fennel, and potatoes much easier.

Ingredients

227g block tempeh
300g cabbage, shredded
2 red onions, very finely sliced
1 bulb fennel, very finely sliced
1kg potatoes (skins left on), very finely sliced
1 tsp salt
1 tbsp maple syrup
1 tsp balsamic vinegar

For the Tempeh Marinade
1/2 cup vegetable broth
2 tbsp soy sauce
1 tsp smoked paprika

For the Gravy
1 1/2 cups vegetable broth
1/2 cup suitable-for-vegans white wine
3 tbsp cornflour
1 tbsp suitable-for-vegans Dijon mustard
2 tsp maple syrup
2 tbsp balsamic vinegar

Directions

1. Preheat the oven to 200C. Steam the tempeh for 15 minutes, slice into thin strips and then each strip into thirds. Mix the tempeh marinade ingredients together in a shallow bowl, and add the tempeh. Toss to coat.
2. Preheat a large nonstick or stainless steel frying pan over a medium-low heat. Add the onions, fennel, and salt. Cook for about 10 minutes, stirring frequently, until the volume is greatly reduced and the vegetables are lightly coloured. If the vegetables start to stick, add a splash or two of water. Add the rest of the salt, the maple syrup, and the balsamic vinegar. Cook for 5 minutes more, stirring frequently. Add the cabbage, and cook until starting to soften.
3. Make the gravy by combining all ingredients in a bowl and whisking.
4. Spray a large casserole dish with suitable-for-vegan spray oil, and layer half of the potatoes in the bottom, overlapping them. Layer on the tempeh, and then the onion-fennel-cabbage mixture. Top with the remaining potatoes. Pour over the gravy. Cover the dish tightly with foil.
5. Bake for 45 minutes; remove the foil, and bake for 15 minutes more until the potatoes are soft and golden.

Sweet Potato and Tempeh Stew

A very easy recipe with lots of interesting flavours and textures that’s ready in about 20 minutes.

Ingredients

1 red onion, in medium dice
250g mushrooms, sliced
4 cloves garlic, minced
220g tempeh, cubed
1 large sweet potato, peeled and cubed
150g sugarsnap peas, roughly chopped
1 l vegetable broth
1 tsp mixed herbs
1 tsp smoked paprika
2 tbsp soy sauce
2 heaped tsp cornflour mixed to a paste in a little cold water

Directions

1. Sauté the onion and mushrooms in a large soup pot over a medium-low heat until softened (2 minutes), adding a splash of broth if the vegetables start to stick.
2. Add the garlic and cook for 30 seconds.
3. Stir in the tempeh, sweet potato, sugarsnap peas, vegetable broth, mixed herbs, smoked paprika, and soy sauce.
4. Bring to the boil, cover, reduce heat and simmer for 8 minutes or until the sweet potatoes are fork-tender.
5. Stir in the cornflour mixture and allow to simmer for about 2 minutes to allow the liquid to thicken.

Tempeh au Poivre

A rich and decadently-flavoured dinner that takes just 30 minutes to prepare, including marinating time, this tempeh au poivre is best accompanied by roasted vegetables and potatoes, or steamed greens and French fries. It serves 2.

Ingredients

1 block tempeh (approx. 250g), halved

For the Marinade

1/4 cup soy sauce
1/4 cup water
2 tsp smoked paprika
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp dill

For the Sauce

1 1/2 cups soy (or other all-plant) milk (1/4 cup set aside)
2 heaped tsp suitable-for-vegan Dijon mustard
2 tbsp crushed peppercorns
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp cornflour

Method

1. Steam the tempeh for 5 minutes.
2. Meanwhile, make the marinade by mixing all the ingredients in a shallow bowl.
3. Place the tempeh into the marinade and turn to coat. Leave to marinate for 15 minutes while you make the sauce. Meanwhile, preheat a griddle pan or health grill to high, or a regular frying pan to medium.
4. Mix 1 1/4 cup soy milk, mustard, peppercorns, soy sauce, and balsamic vinegar. Bring to a simmer, whisking. Mix the cornflour into the remaining 1/4 cup soy milk. Add this paste to the sauce, whisking all the time. Allow to thicken, and turn off the heat while you cook the tempeh.
5. Fry the tempeh 3-5 minutes each side until golden and heated through. Serve with the sauce.

Lime-Marinated Tempeh Skewers

A very simple dish that’s perfect for barbecues and al fresco dining. This serves 2.

Ingredients

1 tbsp hot lime pickle (if you can’t find this, use the juice of 1 lime, 1 tsp mango chutney, and a pinch of chilli flakes
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp dried mint, or 1 tbsp of finely chopped fresh mint
lime rind, to garnish
200g tempeh, steamed 15 minutes and then cubed
1 red pepper, coarsely chopped
1 red onion, coarsely chopped
8 cherry tomatoes

Method

1. Soak four bamboo skewers in boiling water.
2. Mix the pickle, tamari, vinegar, maple syrup and mint in a large, shallow bowl.
3. Add the tempeh, and toss to coat. Leave to marinade for at least 30 minutes.
4. Load your veggies and tempeh onto the skewers, brush with some marinade and griddle, grill or barbecue until cooked. These were cooked on a griddle pan for 10 minutes.
5. Serve with rice, with remaining marinade poured over, and garnish with lime rind.

Turmeric, miso stew with tofu, tempeh, mushrooms, and potatoes

Sweetened with dates, thickened with flax, and finished with baby kale, this is a rich, spicy stew with lots of strong flavour and colour. If you’re not a turmeric lover, keep the amount low to start.

Ingredients

1/4 cup water
1/2t coarse sea salt
2T scallions, finely chopped (reserve a few inches of green for garnish)
1-3t dried, ground turmeric (to taste — I use 1T)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1/2t dried, ground cumin
1/2t dried marjoram, rubbed
1/4t dried red chilis (or to taste — I use about 1/2t)
1 cup cremini mushrooms, stemmed and thinly sliced, about 1/8″
125g extra firm, high quality tofu, 1/3″ cubes
125g tempeh, 1/4″ cubes (use pasteurized)
1 1/2 cups potatoes, 1/3″ dice (I use organic russets)
1/2 cup dried, soft dates, pitted and finely chopped
1T lemon juice
1 ‘sprig’ dried kombu, about 2″
2 cups vegetable stock
2 cups unsweetened plant milk
3T red miso (or more, to taste)
1/4 cup nutritional yeast
1T sesame seed butter
2T milled flax seed
3 cups loose baby kale (leave a few leaves for garnish)
Coarse sea salt and black pepper to taste

Optional: White, yellow, or other shades of miso will work, but they’ll change the final colour. Use freshly grated turmeric (start with 1T) if you have an easy source. Leave out the garlic if you prefer. A little shredded cabbage added with the plant milk and/or a little cilantro for garnish wouldn’t hurt. Add some fresh blueberries to brighten up the flavour.

Method

Warm a large frying pan with a lid on medium heat. Add the water, sea salt and scallion. Water saute for 2 minutes. Add the turmeric, and other herbs and spices. Saute another minute.

Add the mushrooms. Saute for another 2 – 3 minutes. Add the tofu, tempeh, potatoes and dates. Saute another 2 minutes. Add the lemon and deglaze the pan (if necessary).

Add the stock, bring the pan to a light simmer, cover and reduce heat to low. Simmer for 15 minutes or until the potatoes are tender. Uncover, add the plant milk. Increase heat to medium low.

Simmer another 30 minutes or so uncovered on low heat (as low as you can set it but still simmer) stirring periodically. Remove from heat. Remove the kombu. Add the miso, nutritional yeast, sesame seed butter, flax and kale. Stir to combine.

Let stand 2 minutes to cool. Season to taste. Ladle out into bowls. Garnish with scallion green sliced on an angle and a few scallion greens and serve.

 

 

Warm tempeh and soft wheat salad with broccoli, red pepper and fresh raspberries

A warm fall salad with a variety of bold flavours, colours and textures. Rye berries will work in this dish as well; increase the cooking time to about 1 hour and add the tempeh after 15 minutes.

Ingredients

1/2 cup of soft wheat berries
2 cups of vegetable stock
1 ‘brick’ of pasteurized tempeh (250g) in 1/2″ cubes*
1/4t of coarse sea salt
1/4t of coarse salt
1 scallion, minced
1 red pepper, cored, seeded and cut in 1/2″ dice
2 cups of brocolli florets broken up in to about 1″ pieces
3T of cooking oil
1T of lemon juice
1T of agave nectar
2t of tamari
2T of nutritional yeast
1/2 cup of fresh raspberries, chopped**
Sea salt and black pepper to taste

Directions

In a pot with a lid, bring the stock to a light boil.
Add the wheat berries, the cubed tempeh, and the 1/4t of sea salt.
Cover, reduce to low and simmer 40-50 or until the water is absorbed and the wheat is soft. Add a little water if you start to run out of moisture.
When the wheat is done, in a frying pan, bring the oil to heat on high.
Add the sea salt and scallion and stir fry for 1 minutes.
Add the broccoli and red pepper and stir fry for 3-4 minutes.
Add the lemon, tamari and agave.
Stir to combine.
Add the tempeh, wheat and nutritional yeast.
Stir to combine and remove from heat.
Add the nutritional yeast.
Stir to combine.
Season to taste.
Plate and garnish with the chopped raspberries.

*Make sure to use pasteurized tempeh or to pasteurize your tempeh separately before preparing it using this recipe. Tempeh from a standard grocery store will often be pasteurized, but be sure to check the label. The recipe requires cooking longer than the time normally required for pasteurization, but better safe than sorry.