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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MUSIC : Audio Library
SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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DISCLAIMER-The information provided on this channel is for general purposes only and should NOT be considered professional advice. All opinions expressed here are my own based on my personal experience and All the content published on this channel is my own creative work and is protected under copyright law in case you need to use my content for any purpose please write to me - swadbyrekha@gmail.com
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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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Chili Tempeh with Long Bean 香辣长豆天贝
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor. In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir fries or soups.
Check out this simple recipe:-
12 LONG BEANS CUT INTO 3CM LENGTH
1/2 PC TEMPEH SLICE THINLY
1 MEDIUM SIZE ONION CHOPPED
5 SHALLOTS
2 GARLICS
2 RED CHILIES CHOPPED
2 DRIED CHILIES SOAKED AND DESEED
1 TEASPOON SALT
3 TEASPOONS SUGAR
5 TABLESPOON COOKING OIL
½ TABLESPOON SOY SAUCE
100ml WATER
1) THINLY SLICE TEMPEH
2) FRY UNTILL CRISPY AND GOLDEN
3) BLEND SHALLOTS, GARLIC, RED CHILIES & DRIED CHILIES
4) HEAT OIL & STIR FRY CHILI PASTE
5) ADD SALT & SUGAR
6) ADD IN LONG BEANS & ONIONS. STIR FRY FOR 2 MINUTES
7) ADD IN SOY SAUCE & WATER. COVER FOR 1 MINUTE
8) LASTLY ADD IN FRIED TEMPEH
Serve with rice.
Easy and Delicious Southwestern Tempeh Chili Recipe
Hello Everyone and Welcome Back to Healthy Cooking With Shayda where we share easy and healthy recipes with you!
Looking for a cozy and comforting meal that's packed with protein and flavor? Look no further than this Southwestern Tempeh Chili recipe! This delicious chili features tempeh, beans, tomatoes, and aromatic spices for a hearty and satisfying meal that's perfect for any time of year.
And the best part? You can make this protein-packed chili in your Instant Pot for a quick and easy meal that's ready in no time. Simply toss in the ingredients and let the Instant Pot do the rest of the work!
Not only is this Southwestern Tempeh Chili recipe easy to make, but it's also incredibly nutritious and delicious. Tempeh is a great source of plant-based protein, and the beans and tomatoes add even more nutrition and flavor to the dish.
So if you're looking for a cozy and comforting meal that's packed with protein and flavor, give this Southwestern Tempeh Chili recipe a try. It's the perfect meal for a chilly night or any time you're in the mood for something hearty and delicious!
Let's get started!
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???? Please check out my website for this recipe and for more recipes & webinars at:
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