Chilli Crab Tempeh (Vegan, Plant-based Cooking)
Chilli crab is a Southeast Asian seafood dish originating from Singapore in the 1960s. It's widely associated as the national cuisines of both Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. The red, savoury and sweet colour of this dish made it a perfect dish to be served during the lunar new year. This recipe is made vegan with no crab inside, by substituting the protein with our Angie's Organic Soybean Tempeh, allowing you to enjoy the dish without any harm to crabs :) Thank you to @veganish_mom for creating this recipe.
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200g Angie's Organic Soybean Tempeh, cut into 12
6 fresh red chillies, deseeded and cut into big chunks
1 cm old ginger, sliced
5 shallots, sliced
8 cloves garlic, sliced
2 tbsp olive oil
1 tsp fermented soybean paste (taucu)
2 tbsp sugar
300 ml water
4 tbsp ketchup
1 tsp salt
1 tbsp corn starch
2 tbsp water
30 g soft tofu
1 stalk scallion, chopped for garnishing
1 red chili, finely chopped for garnishing
6 mini mantou, steamed
3 tbsp oil, for panfrying
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1. Heat pan with oil. Pan fry tempeh till crispy.
2. Blend chillies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until fragrant.
3. Add fermented bean paste and continue sautéing for 3 minutes. Add 300 ml water to the pan and increase the heat to allow it to boil. Then, add sugar, ketchup and salt.
4. Cover with the lid. Cook at medium heat for 5 minutes.
5. Using a fork, mash silken tofu into pieces and add it into the sauce, then stir to combine.
6. Mix cornstarch and 2 tbsp water. Then, add to pan to thicken the gravy. Once gravy thickens, add panfried tempeh. Toss them well in the sauce until all slices of tempeh is coated with gravy.
7. Serve warm with steamed mantou.
REI Camp Recipes: Chipotle Tempeh Chili
Chipotle Tempeh Chili
Full recipe at:
Smoky, spicy, and completely vegetarian, this tempeh chili is a protein-powered and steeped in smoky adobo sauce and spicy poblano peppers. As we enter into the chili time of year (see: winter), we find ourselves searching for a new take on the old classic. While most vegetarian chili recipes bulk up on protein by adding more beans into the mix, we wanted to experiment with a new texture: tempeh.
Vegan Tempeh Stir Fry Recipe | Vegetable Tempeh Stir Fry Recipe | High Protein Tempeh Stir Fry
This vegan Tempeh Stir Fry Recipe is the best Vegan recipe. Vegetable Tempeh Stir Fry Recipe is one of the easiest vegan recipe. High in protein this stir fry recipe is a perfect snack.
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Click for the detailed written recipe!
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INGREDIENTS:
For the marination
Tempayy Cubes - 200 gms
Soy Sauce - 2 tsp
Salt and Pepper as per taste
For the sauce
Vinegar - 2 tbsp
Soy Sauce - 2 tbsp
Red Chilli Sauce - 2 tbsp
Honey - 3 tbsp
Tomato Ketchup - 3 tbsp
For the stir fry
Oil - 2 tbsp
Garlic - 5 cloves, sliced thin
Ginger - 1/2-inch piece, chopped fine
Spring Onion Whites - a few, sliced
Green Bell Pepper - 1/2, diced
Yellow Bell Pepper - 1/2, diced
Red Bell Pepper - 1/2, diced
Baby Corn - a few, cut lengthwise
Chilli Flakes - 1/2 tbsp
Roasted Peanuts - 2 tbsp
Spring onion greens - a few, sliced, for garnish
Sesame Seeds – for garnish
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Easy Tempeh Chili! | Instant Pot Vegan Chili Recipe (not spicy)
Easy Tempeh Chili! | Instant Pot Vegan Chili Recipe (not spicy)
Isn't Chili such a crowd-pleaser? I don't think I've ever met anyone who doesn't enjoy a hearty bowl of this stuff. Whether it's a meaty chili or a vegetarian chili, it's always delicious, filling, and pretty darn nutritious too!
This is a 100% vegan chili (that is until I loaded it with yogurt and cheese), and I make it in my Instant Pot which means it's a cinch to throw together any night of the week.
Thanks for watching! Here's the recipe:
Vegan Chili with Smoked Tempeh Recipe
1 large onion
2 sticks celery
1 large carrot
2 peppers (any colour)
4 cloves of garlic
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons chilli powder
1 large can of tomatoes
350 grams cooked black beans
350 grams cooked pinto or kidney beans
1 package smoked tempeh (or regular tempeh plus 1 tablespoon smoked paprika)
300 ml water
125-200 ml coffee (optional, but I like the flavour)
Pressure cook for 20 mins and you're done!
(Best eaten on day 2, 3, or 4)
A little about me:
I'm Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
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HOW TO COOK TEMPEH Without Pre-Boiling or Steaming ???? (The ONLY Method You'll Ever Need to Know)
➡️ NO PRE-BOILING OR STEAMING! ⬅️ Want to know how to cook tempeh so that it always tastes amazing instead of bitter or rubbery? Learn my secret to making the PERFECT tempeh that's deliciously savory, tender on the inside, with a nice golden crust on the outside. This is the best way to cook tempeh to help it taste less bitter + prevent it from smelling like stinky feet.
PLUS, I'll show you how to make a simple yet delicious vegan tempeh grain bowl loaded with plant based protein and fiber.
Tempeh is a healthy, high protein plant based meat alternative that contains all 9 essential amino acids. It's higher in protein than tofu, plus it's fermented = easier to digest.
With my tempeh cooking method, you'll get the best tasting tempeh every time! It's perfect for use in grain bowls, tacos, burritos, BBQ, salads, soups, and more.
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➡️ TIMESTAMPS:
0:00 Intro
2:04 How to prep tempeh for cooking
2:33 How to cook tempeh
4:24 How to keep cooked tempeh warm
4:44 How to make a vegan tempeh grain bowl
5:43 Taste test
6:26 Outro
#vegancooking #veganrecipes #veganyoutube #veganprotein #tempeh #plantbased
Orange Glazed Tempeh I The Buddhist Chef
This might be the best tempeh recipe I've published to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty, earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal.
Orange Glazed Tempeh
3 tbsp vegetable oil
240 g of tempeh, diced
1 tbsp chopped ginger
2 cloves of garlic, minced
3 green onions, chopped
1 cup of vegetable broth 250 ml
1/4 cup orange marmalade 60 ml
2 tbsp soy sauce
1/2 tsp Sriracha sauce
Salt to taste
In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes.
Add ginger, garlic and green onion. Cook for 2 minutes.
Stir in vegetable broth, orange marmalade, soy sauce, Sriracha sauce.
Cook until most of the liquid is absorbed.
Add salt to taste.
Serve over basmati rice.
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