21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What does tempeh go well with? ›

This marinated tempeh is lovely served over rice or another grain like quinoa or millet. You can also serve it on cauliflower rice for a low-carb option. You can also pair it with a veggie side like my roasted broccoli or kale salad or try it in my tempeh bowls with pumpkin rice.

Its naturally bitter and earthy flavors make raw tempeh quite unappetizing. To enjoy tempeh to the fullest, I always recommend soaking it in a marinade and/or pan-frying it with a tart, sweet, and salty sauce.

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

To remove bitterness from the tempeh and to open its pores to absorb the flavor of the marinade fill a saucepan with an inch or two of boiling water and place the tempeh in the saucepan. Cover with a lid, reduce the heat and let it simmer for 10 minutes over medium low heat. Rinse and dry the tempeh with paper towels.

You should avoid tempeh if you have a soy allergy. There is some concern that soy may affect how your thyroid works or how you absorb thyroid medication. To be safe, you should talk to your doctor about eating tempeh or other soy products if you have a thyroid disorder.

Source of protective antioxidants. Soy isoflavones are powerful antioxidants and as such, they help to minimise the damage called oxidative stress, done by molecules called free radicals. Studies suggest isoflavones help reduce this oxidative stress and that tempeh may be especially good in this regard.

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

Because of this potential, to ensure food safety, all tempeh should be pasteurized or cooked before it's eaten (FYI, pasteurization and thorough cooking are pretty much the same thing). This is why tempeh, though fermented, should not be considered a probiotic food. But don't worry!

Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey.

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the tempeh into half-inch cubes and toss them with a little olive oil, salt, pepper and any other desired spices. Spread the cubes out into an even layer and bake for 35 to 30 minutes, until golden brown and crispy.

Why do you put vinegar in tempeh? ›

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

The beans in the tempeh should be packed around a firm layer of white mold (called mycelium). As this layer reaches peak, some discoloration may occur where you see some black or gray spots. If the tempeh continues to mature, the mold will become a more yellow color.

Tempeh will keep practically indefinitely in the freezer. In the refrigerator it will keep for about a week before it starts degrading. An easy way to remember: 10 days in the fridge, 10 months in the freezer (hopefully you'll eat it before then though).

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

In Java, tempeh is often traditionally prepared by cutting it into pieces, marinated in a mixture of ground garlic, coriander and turmeric, salt and water; then deep fried, and often served with sambal ulek chili paste.

Tempeh is fermented, which increases nutrient density. It is less processed than tofu, and has a slightly higher protein content. They both do contain some of the same nutrients such as iron, calcium, potassium and magnesium. Tofu may have more selenium and zinc, but Tempeh may have more B vitamins.

While you can't go wrong with either plant-based protein, tempeh is generally considered to be the healthier option due to its rich nutrient profile. It contains more protein, fiber, and vitamins than tofu. Tempeh is also fermented, and fermented foods are easier to digest and provide healthy gut bacteria.

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.