21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What are some tricks to cooking tempeh? ›

Simmer the tempeh to soften the flavor.

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes. Drain and pat dry.

Its naturally bitter and earthy flavors make raw tempeh quite unappetizing. To enjoy tempeh to the fullest, I always recommend soaking it in a marinade and/or pan-frying it with a tart, sweet, and salty sauce.

Serve over rice! So good. Add crispy baked tempeh or tempeh bacon to salads or sandwiches. Serve in tacos, burritos, grain bowls, fried rice, stir fries, pastas, and so much more!

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces.

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

Because of this potential, to ensure food safety, all tempeh should be pasteurized or cooked before it's eaten (FYI, pasteurization and thorough cooking are pretty much the same thing). This is why tempeh, though fermented, should not be considered a probiotic food. But don't worry!

When cooked, tempeh should have a chewy, meat-like texture. If it's rubbery, that means it's probably overcooked. It's a delicious and healthy way to replace meat in stir-fries, salads, wraps, sandwiches, and Bolognese dishes, but it may take time and practice to get it right.

Tempeh, along with other fermented soy products, is generally considered safe for most people. However, some individuals may want to consider limiting their intake of tempeh. Those with a soy allergy should avoid tempeh altogether. Eating tempeh may trigger an allergic response for these people.

How do you add Flavour to tempeh? ›

Tamari, to give a nice golden color and depth of flavor, Liquid Smoke, Smoked Paprika, and Black Pepper, to add more umami-goodness, a touch of Maple Syrup, to help caramelize the Tempeh, and some Vegetable Bouillon (or Veggie Broth) for extra liquid and flavor.

While people with inflammation should generally avoid dairy, soy protein products like tofu and tempeh have been found to reduce pain in joints according to a study from Oklahoma State University. An easy way to add soy to your diet is using soy protein powder.

As they point out, if tempeh ferments for even just a little too long the bitter flavours of lactic acid bacteria and acetobacter (a microbial companion to vinegar) overwhelm the mushroomy flavour of the rhizopus oligosporus used to make tempeh.

Tempeh will keep practically indefinitely in the freezer. In the refrigerator it will keep for about a week before it starts degrading. An easy way to remember: 10 days in the fridge, 10 months in the freezer (hopefully you'll eat it before then though).

Neither of these microbes are harmful to humans. But both of them can create bitter tastes in fermented foods. Luckily, throwing tempeh into a steam bath before cooking with it helps to purge the flavours these food-fermenting organisms can leave behind.

All you need to do is just using the former tempeh wrappers which still have the molds by rubbing it directly to the soybeans which is ready to ferment. Using this way, it normally needs 5-10 dry leaves for 1kg soybeans. Moreover, you can also squeeze the dry leaves and then mix into the soybeans.