Sweet and Sour Tempeh

This recipe is originally from Indonesia.

Sweet and Sour Tempeh

Ingredients:

500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying

Method:

1. Fry tempeh until golden brown. Remove from pan and set aside.

2. Fry onion, garlic and ginger on medium heat until brown.

3. Add tempeh and coriander and stir fry for 8-10 minutes.

4. Add all other ingredients and cook on a low heat for a further 10 minutes.

5. Serve with brown rice.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 5

Rating: 4/5

Ozymadias Salad

This recipe is kind of like taking the best bits of Caesar salad and combining it with the best bits of Waldord salad to make one yummy salad. It calls for "tempeh bacon" and the recipe for this can be found elsewhere on this site.

Another recipe that is vegan (therefore egg and dairy free) as well as gluten free.

Ozymandias Salad

Ingredients:

Salad:

4 cups of salad greens (any that you like)
1 cup walnuts (broken up into chunks)
2 cups pears (sliced)
1 cup tempeh bacon (broken into bite-sized pieces)

Dressing:

1&1/2 cups silken tofu
1 Tbsp capers
1 Tbsp caper liquid
1/3 cup roasted garlic
1/3 cup flaxseed oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 tsp umesu* (optional)
2 tsp Herbamare seasoning salt (or whatever you have at home)

Method:

1. Place the salad leaves on a platter, and sprinkle the pears and walnuts over the top.

2. Blend the dressing ingredients together until thick and smooth. Chill in the fridge.

3. Just before serving, drizzle the dressing liberally over the salad and sprinkle the tempeh "bacon" on top.


* Umesu is available in Asian specialty stores. It is a Japanese plum vinegar made from umeboshi. If you can get some, this recipe will thank you. If not, it doesn't really matter.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 5/5

Tempeh "Bacon"

Tempeh originates from Indonesia, but is readily available in everyday supermarkets, health foods and specialty stores now. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a higher content of protein, dietary fibre, and vitamins compared to tofu, as well as firmer texture and stronger flavour.

It's a guilty pleasure to have this stuff in the morning for breakfast, or in a salad (like the "Ozymandias Salad" elsewhere on this site).

The recipe calls for "liquid smoke". Now, I know this stuff was popular in the 1970s, and is still really popular in America, but I have had a little trouble finding it in Australia now. However, the Vegetarian Society of Queensland with ship some out to you. http://www.vegsoc.org.au/resources_list.asp?type=Other If you find it anywhere else, please let me know.

This recipe is vegan (therefore dairy and egg free), as well as gluten and nut free.

Tempeh "Bacon"

Ingredients:

230g tempeh
1 Tbsp liquid smoke
1/3 cup apple cider vinegar
1/4 cup Braggs liquid aminos (or tamari or soy sauce)
1 Tbsp tomato paste
2 Tbsp maple syrup
2 cloves of garlic
1/4 cup olive oil

Method:

1. Slice the tempeh into pieces 2cm wide x 1/2cm thick x length of the packet

2. Slice the cloves of garlic in hald and brush along each of the tempeh slices

3. Whisk together the rest of the ingredients. Place the tempeh and garlic into the liquid mixture, cover, and marinate for at least 30 minutes (overnight is MUCH better, though).

4. To cook, heat 1 Tbsp of olive oil in a frying pan over a medium heat and place 1/3 of the tempeh flat into the pan and cook until dark brown. Flip over and cook until dark brown, adding a little of the marinade to moisten the tempeh/pan as required. Repeat with the rest of the tempeh, adding more oil if necessary.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Leigh Drew acknowledges that this recipe is adapted from the recipe in Isa Chandra Moskowitz's book "Vegan with a Vengeance".

Serves: makes about 20 pieces

Rating: 4/5