Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative -- .
or 1 minute. Toss in tempeh, red bell pepper, yellow bell
ully dissolved.
Cut the tempeh into thin strips (less than
ith a fork, and add vegan creamer and oat milk. Use
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
iscard the solids.
Place tempeh in a bowl and pour
Start by preheating your oven to 375 degrees.
Cut tempeh into triangle shapes and arrange on cookie sheet. Cook for 5 minutes on each side.
While tempeh is baking, combine Earth Balance and Hot Sauce in a pot on low heat.
When tempeh is finished baking, drop the triangles into the melted concoction and let them soak up the spicy goodness!
Arrange on a plate with cucumbers and celery, or over a bed of lettuce to create a salad! We've even stuffed these babies into a baguette with avocado for a tasty sandwich!
Slice the tempeh about 1/4-inch thick.
oodles if not vegan and use your favorite vegan cheese.
Preheat
o make the marinade. Place tempeh in marinade; refrigerate for 1
over medium heat then add tempeh and bring to simmer. Reduce
Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and
POACHING TEMPEH:
It's recommended to poach tempeh before using in recipes to
egetarian Times: Before using tempeh in recipes, you can briefly poach it
edium high heat. Add the tempeh bacon and fry on both
edium bowl, combine the ground tempeh, cooked veggies tomato paste, Worcestershire
Cut tempeh block in half and simmer
Slice the tempeh into 1/8 inch thick
Cube and marinate tempeh in broth, olive oil, cajun
Saute tempeh (frozen or thawed) with bulgur