21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What does tempeh go well with? ›

This marinated tempeh is lovely served over rice or another grain like quinoa or millet. You can also serve it on cauliflower rice for a low-carb option. You can also pair it with a veggie side like my roasted broccoli or kale salad or try it in my tempeh bowls with pumpkin rice.

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.

To remove bitterness from the tempeh and to open its pores to absorb the flavor of the marinade fill a saucepan with an inch or two of boiling water and place the tempeh in the saucepan. Cover with a lid, reduce the heat and let it simmer for 10 minutes over medium low heat. Rinse and dry the tempeh with paper towels.

Perhaps the only downside to tempeh is its calorie count is higher than tofu's, but the nutrients it packs more than make up for this.

Source of protective antioxidants. Soy isoflavones are powerful antioxidants and as such, they help to minimise the damage called oxidative stress, done by molecules called free radicals. Studies suggest isoflavones help reduce this oxidative stress and that tempeh may be especially good in this regard.

It is less processed than tofu, and has a slightly higher protein content. They both do contain some of the same nutrients such as iron, calcium, potassium and magnesium. Tofu may have more selenium and zinc, but Tempeh may have more B vitamins. Both are healthy and contain some of the same nutrients.

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!

Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey.

Acidity protects against harmful bacteria. It is therefore important to add vinegar when preparing tempeh. Vinegar can be added at two different times: when soaking the legumes, or when adding the culture.

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.

What is the GREY stuff on tempeh? ›

Yes grey spots are okay. Occasionally you may see your tempeh has black spots most commonly found on the corners.. This does not mean your tempeh is '”off” or “moldy” in the bad sense of the word. These spots are where the Rhizopus has formed spores - a sign of the beginning of overripe tempeh.

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

Good tempeh should be firm and have a yeasty or mushroom-like aroma. Signs of spoilage include: Off odours. Soft, mushy texture (no longer firm to the touch)

In Java, tempeh is often traditionally prepared by cutting it into pieces, marinated in a mixture of ground garlic, coriander and turmeric, salt and water; then deep fried, and often served with sambal ulek chili paste.

While both ingredients are excellent plant-based meat alternatives, tempeh is commonly considered the healthier option as it's less processed than tofu. That being said, tofu is still excellent for you, and when purchasing either, you must choose products from a trusted source.

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.

Bottom line is, tempeh that is cooked or pasteurized is extremely safe. Raw tempeh can be harmful and has no nutritional benefit compared to cooked tempeh. In Indonesia, the birthplace of tempeh, hundreds of years of experience have shown that tempeh should always be cooked or pasteurized before consumption.