Easy to Make Tempeh and Black Bean Chili
Tempeh and Black Bean Chili
2 (8 ounce pkg) Tempeh
1Tablespoon olive oil
1/4 teaspoon crushed red pepper
5 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 1/2 cups cremini mushrooms diced (7 to 9 with stems)
1 (14 1/2 ounce can) Mexican Stewed Tomatoes, pulsed
2 (15-ounce cans) black beans, drained and rinsed
3 tablespoons chili powder
3 Tablespoons Marukan Seasoned Gourmet Rice Vinegar
1/3 cup chopped fresh cilantro
Cube and steam tempeh over boiling water 15 minutes. Set aside. In a 5-quart saucepan, heat oil and crushed pepper over medium-high heat, 1 minute. Add garlic, onion and bell pepper. Sauté 3 minutes, stirring frequently. Crumble tempeh into the pan, add beans and mushrooms. Reduce heat to medium and cook 5 minutes, stirring occasionally. Pulse stewed tomatoes, briefly in a small blender and add to the pan with chili powder, rice vinegar, and cilantro. Reduce heat and simmer for 15 minutes.
Nutrition Analysis per serving 2 1/2 cups
Calories 165, Protein 11g, Carbohydrates 21g, Fiber 11g, Fat 5g, Cholesterol 0.0mg, Calcium 43 mg, Sodium 307mg
Marie Oser is a best-selling author, writer/producer, and host of VegTV. Her latest book is The Skinny on Soy. Follow Marie on Facebook and Twitter
Best TEMPEH recipe ?! Tempe Orek Indonesian Dish ????????, How to cook Tempeh , Vegan Food Ideas ????
Presented by Indonesian Student Society of Huddersfield
Complete Recipe ( For 3-5 person) :
250 grams of Tempeh
8 cloves of tiny shallots
6 cloves of garlic
3 Red chilli
3 Green chilli
5 cayenne pepper
3 stems of lemongrass
3 Kaffir lime leaf
3 Bay leaf
2 Galangal
2 Ginger
1.5 tbsp of brown sugar
1.5 tsp of salt
1 tsp of white pepper
2 tbsp of sweet soy sauce
1 tbsp of soy sauce
1 tbsp of Tamarind juice (smooth out the tamarind and soak it with a little bit of water, and use the remaining juice) / just use regular lemon juice
50 grams of bitter bean (optional)
Water
Oil
Enjoy!!
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So Easy Crispy & Crunchy Tempeh, Peanuts, Anchovies in Spicy Chillie Sauce
#crispy #tempehpeanutanchovy #snack
Fried crispy tempeh, fried crispy peanuts and crispy fried anchovies in chillie sauce. Can eat as snack or served with rice. So yummy !
INGREDIENTS for the Recipe
1-2 small packets of tempeh cut into strips
2 big handfuls of peanuts
2 handfuls of white bait or anchovies
Chillie sauce of your choice
For the method please watch the video. Thanks for watching and support. Lots of easy and delicious recipes in my channel. Please check it out. If this is your first time watching, don’t forget to subscribe. Press the subscribe button and click the bell to be notified of new video uploads. If you like this video please give a thumbs up, comment and share. Sharing is caring. Thanks again.
Meaty tempeh pasta with white mushroom sauce
Finally tempeh is so much easier to get hold of! Now you can even find it in lots of supermarkets, so I thought I show you how to prepare it and paired it with a super indulgent creamy white mushroom sauce on pasta. Yum! It's of course really easy and literally only takes a few minutes. If you've never heard of tempeh, then definitely take it into consideration in your meal planning. Made from fermented soy beans, it's basically the healthier, less processed brother of tofu and much higher in protein. However, it's also very versatile and can be seasoned to suit anyone's taste.
My friend Lawrence from Plantpower foods produces one of the best tempeh I have ever tried. Sometimes tempeh can have a bit of an after taste, but his tempeh doesn't have that. It kinda tastes a bit of turkey and doesn't need a lot of seasoning like tofu does. And if you can't find his tofu in the shops then try other tempeh brands, there are more and more coming out at the moment.
NGREDIENTS (1 portion):
Step 1:
• Pasta of your choice
Meaty tempeh pieces - step 2:
• 100gTempeh
• 1/2 tsp smoked paprika
• 1 tbsp soy sauce
• Black pepper to taste
White mushroom sauce - step 3:
• 1/2 small white onion
• 150g white mushrooms
• 250ml soy yoghurt (no sugar from Alpro)
• 1/2 tsp minced garlic
• 1/2 tsp Mixed herbs
• 3/4 stock cube
• Black pepper to taste
METHOD:
Step 1:
Cook 1 portion of pasta of your choice (personally I love maraconi best because it absorbs flavour very well). As almost everyone is in self isolation at the moment and a lot of my friends are single, this is a recipe for them - so this recipe is only for 1 portion. But you can easily scale it up to create more portions.
Step 2:
Cut the tempeh into 1cm small cubes (or even smaller - this way they absorb flavour better).
Heat up some oil in a pan and fry the tempeh until it has slightly browned. Then turn down the heat a bit and season with 1/2 tsp smoked paprika powder, 1 tbsp soy sauce and black pepper to taste. You only have to cook it for 1-2 more minutes because the tempeh absorbs the flavours really well. That's it, very simple.
Step 3:
For the white mushroom sauce dice 1/2 small onion and finely slice 150g white mushrooms. Heat up oil in a pan and fry until both have softened. Then add all the other ingredients and cook for another 2 minutes. Done!
Mix the white mushroom sauce with the sauce and add the meathy tempeh pieces. Enjoy with a refreshing green salad on the side.
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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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Vegan Tempeh Recipes | Sambal Tempeh & Tempeh Kicap
2 vegan tempeh recipes that have a burst of flavour and a hint of heat! Here's are some authentic tempeh recipes to try out!
Malaysian Sambal Tempeh
Ingredients
5 chili peppers, deseeded
2 bird's eye chillies, deseeded
1 packet of tempeh (100g)
2 large garlic cloves
2 large shallots
¼ cup water
10 French beans
2 1/2 tbsp vegetable oil, divided
2 tbsp Soy sauce
1 tbsp Brown sugar
Instructions
1. Sliced chillies lengthwise and deseed them. Roughly chop them into 1/2 inch pieces.
2. Roughly chop the garlic and shallots into ¼ inch pieces.
3. Place garlic, shallots and chillies with ¼ cup of water into a blender. Blend on medium speed until a smooth paste.
4. Heat 1/2 tbsp of oil in a pan, saute French beans for 3-4 minutes until vibrant green and tender.
5. Heat 1 tbsp of vegetable oil, pan fry tempeh until golden brown on both sides.
6. Heat 1 tbsp of vegetable oil on medium heat, pour in the sambal sauce. Saute for about 3 minutes until the sambal has reduced.
7. Transfer in the french beans and tempeh. Season with soy sauce and brown sugar.
8. Toss and cook for another 1-2 minutes until the sugar has melted.
9. Serve immediately with steamed rice.
Tempeh Kicap
Ingredients
2 packet of tempeh (200g)
1 chili pepper
1 large shallot, sliced
3 tbsp soy sauce
4 tbsp brown sugar
1. Heat 1 tbsp of oil, saute the french beans until its tender and vibrant green for 3-4 minutes. Remove from the pan.
2. With the remaining oil, pan fry the tempeh till golden brown. This will take about 6 minutes. Remove from the pan.
3. Heat 1/2 tbsp of oil, saute chili peppers for 1-2 minutes. Add in soy sauce and sugar.
4. Let it simmer on medium low heat until it has reduced into a syrup consistency. Transfer in the sauteed shallots and tempeh then toss well.
5. Serve immediately over steamed rice.