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How To make Grilled Tempeh w/Red Onion & Eggplant
3 Tempeh cakes
6 sl Red onion
2 sm Eggplants; sliced into
- 1/3" thick rounds Olive oil 12 sl Whole wheat bread
1 bn Arugula
RED WINE MARINADE:
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
- sliced into ovals 1 tb Rosemary leaves; -OR-
1 ts -Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper SWEET LEMON MAYONNAISE:
1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon-style mustard
1 ts Honey
1 Garlic clove
- minced to a paste Salt Freshly ground pepper Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator. Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator. Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste From Vegetables on the Grill by Kelly McCune. Posted by Nanette Blanchard
How To make Grilled Tempeh w/Red Onion & Eggplant's Videos
WHAT I COOK IN A SCHOOL WEEK ???????? healthy & vegan ????????
I hope you enjoyed the video, let me know in the comments which video you wanna see next! ????
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RECIPES FROM THIS VIDEO:
Day 1
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Braised leek:
-600g leek, cut in half lengthwise and horizontally
Fry in some oil for a few minutes.
Braising liquid:
-3 cloves chopped garlic
-1/2 Tsp Chili flakes
-5 Tbsp soy sauce
-2 Tbsp vinegar
-2 Tbsp agave
Add it to the leek and let it simmer 5-10mins
Tofu:
-400g Tofu, geared into chunks
-2 Tbsp corn starch
-a touch of oil and salt
Mix and bake at 175C/350F for 20 mins.
Mix with 1/4 cup (60g) BBQ sauce.
Bake for 5-10 more mins.
Serve everything with rice
Day 2
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Vegan chick‘n pasta:
-1 onion
-2 cloves garlic
-350g vegan chicken
First fry the chicken in oil for a few minutes, then add onion and garlic.
-2 Tbsp tomato paste
-a Splash of vegan red wine
First roast the tomato paste for 1-2mins, then deglaze with the red wine
-3 cups (750ml) tomato sauce
-salt, pepper and dried herbs to taste
Let it simmer 5-10mins.
Serve on pasta
Beetroot salad:
-shredded beetroot
-olive oil
-lemon juice
-agave
-salt and pepper
Day 3
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Shredded tofu burrito bowl:
-400g firm tofu
Pat dry it and shred with a grater.
-2 Tbsp soy sauce
-1 Tbsp oil
-2 Tsp cumin
-1 Tsp Paprika
-salt to taste
Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then).
Sauce:
-1 onion
-3 cloves garlic
Fry in some oil until softened.
-1 Tsp cumin
-1 Tsp Paprika
-1/2 Tsp chili powder
-2 Tbsp tomato paste
Roast 2-3mins
-1/3 cup (80ml) pineapple juice
-1/2 Tbsp soy sauce
Stir it in and bring to a bubble.
Then reduce the heat and stir in the baked tofu.
Cauliflower:
-1 head of cauliflower cut in florets
-2 Tbsp oil
-1 Tsp each salt, cumin and paprika
Mix and bake at 175C/350F for 25mis
Arroz rojo:
-1 cup rice
Toast in some oil
-1 onion
-2 cloves garlic
Sauté for a few minutes.
-1 Tsp paprika
-salt to taste
-2 Tbsp tomato paste
-1 cup each water and tomato sauce
First toast the spices and tomato paste.
Add the liquid and optionally place a chili on top.
Cook on low heat 15-20mins.
Serve everything with your favourite sauce (I made a vegan garlic-sriracha sauce)
Day 4:
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Cracked lasagna pasta:
-200g veggies of your choice
-70g smoked tofu
Sauté in some oil
Sauce:
-1 (70g) jarred roasted pepper
-1 Tbsp hummus
-a squeeze of lemon
-salt and dried herbs to taste
-pasta water to blend
Blend until smooth, add to the veggies along with pasta (or broken lasagna sheet pasta).
Day 5:
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Ottolenghi inspired eggplant:
-3 eggplants, cut into thick slices
-6 Tbsp oil ( I used peanut oil)
-salt to taste
Roast at 230C/450F for 45-50mins
Curry yogurt:
-4 big Tbsp vegan yogurt
-2 Tsp vegan mayo
-1/2 lime
-1 Tsp curry powder
-salt to taste
-1 Tsp agave
Curry onions:
-3 onions, cut in slices
Fry in oil on medium heat until slightly caramelised.
Season with curry powder.
Serve with couscous and a protein source of your choice.
Much love
Maya :)
One Can of Chickpeas Could Change The Way You Think About Meatloaf
Use code SAUCESTACHE60 to get 60% OFF + FREE SHIPPING on your Green Chef box at
One Can of Chickpeas Could Change The Way You Think About MEATLOAF?
This chickpea meatloaf is out of this world and contains no gluten and no soy! I love making chickpea meat using chickpeas but making this meatloaf was awesome! I had leftovers for days, used it on sandwiches, and even crumbled it up over some rice on the last day (which was awesome)
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Get more Sauce:
#saucestache
Mushroom Veggie Burgers
When you want to replace meat in your burger, this easy mushroom burger recipe is an excellent plant-based alternative! #burger #burgerrecipe #easyrecipe #grilling #veggies
Find the recipe here:
Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Best Vegan Sweet & Spicy Tempeh
The Best Vegan Tempeh Recipe with Minimum Ingredients.
INGREDIENTS
(one serving)
3 tablespoons Soy sauce
3 tablespoons Water
2 tablespoons Corn syrup
1 tablespoon Sesame oil
1 tablespoon Korean red chili pepper powder (gochugaru) or fine red pepper powder
1 teaspoon White pepper
Vegetable oil
200g Tempeh (sliced)
3 cloves Garlic (minced)
3 medium Red onions (sliced)
DIRECTION
1. Prepare the sauce by combining the ingredients.
2. In a large frying pan or wok, heat oil over medium-high heat. Cook the tempeh until golden brown and set aside.
3. In the same pan, fry minced garlic and sliced onions until the onions are soft.
4. Add the fried tempeh and the sauce. Cook until there is a little sauce left.
5. Garnish with some sesame seeds. Serve with baby spinach and steamed rice.
6. Enjoy.
* Corn Syrup ------ Wang Corn Syrup
NL ---
* Korean Red Chili Powder ------ Chung Jung One Bidan Red Pepper Powder Fine
NL ---
* Tempeh ------ Chef Select & You
NL --- /p35194
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* Follow on Instagram
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MUSIC : Audio Library
CHINESE EGGPLANT WITH MISO. Easy vegan eggplant recipe!
CHINESE EGGPLANT WITH MISO
This easy vegan eggplant recipe
is so delicious that I cook this once every week! I The eggplant taste so good, they are melt in the mouth and the skin slightly charred. The best thing is this is a minimal oil eggplant recipe!
I stopped eating eggplant at restaurants years ago when I discovered most restaurants deep fry them for a faster cook and they are like sponges soaking up a lot of oil. I have a technique that uses minimal oil but still gives us smoky melt in the mouth eggplant!
This recipe is so easy that I would rate it an easy vegan recipe for beginners and also easy vegetarian recipe for beginners!
To make this recipe you would need
Recipe
2 eggplants cut into thick wedges
1 medium size tomato
1 cup Thai basil leaves
3 - 4 cloves garlic minced
2 stalks spring onion, chopped
2 red and 2 green chillies chopped
Chinese parsley/cilantro , chopped
1- 2 dried chillies, cut into smaller pieces
1 tbs miso paste or soy bean paste
1 tbs mushroom sauce
1tbs soy sauce
1 tsp corn starch and 2 tbs water
2 tbs oil
.
#eggplant #easyveganrecipeforbeginners #homecooked #totallycookedbychrissy #veganfoodrecipes #veganfoods #vegetarians #plantbasedfoods #chinesevegan #stirfryvegetables #easyveganeggplantrecipe #eastvegetarianeggplantrecipe #easyvegan
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