21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What does tempeh go well with? ›

Tempeh works well in a variety of dishes, including soups, stews, stir-fries, sauces, kebabs and sandwiches, whether it's treated the same way as meat or not. Tempeh can be cut into strips, cubes or steaks. It can be grated or crumbled.

But where does the bitter taste that can ruin tempeh recipes come from? According to Home Kitchen Talk, bitterness may build up in tempeh because of too much fermentation or how vinegar was used during tempeh production.

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.

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.

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.

Who Shouldn't Eat It? You should avoid tempeh if you have a soy allergy. There is some concern that soy may affect how your thyroid works or how you absorb thyroid medication. To be safe, you should talk to your doctor about eating tempeh or other soy products if you have a thyroid disorder.

Tempeh has a firmer texture than tofu and whilst it's super versatile, it's better suited to savoury dishes. Tempeh is especially great for salads, sandwiches, stir-fries, pasta sauces, nourishing bowls, curries and more. Compared to tofu, tempeh has a stronger flavour, often described as nutty.

Steam tempeh

Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.

Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics. Trader Joe's tempeh is made with non-GMO soybeans and is free from preservatives and artificial flavors.

What does vinegar do in tempeh? ›

tempeh starter: contains Rhizopus mold spores that grow when you ferment the tempeh. They bind the soybeans. vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria.

Tempeh's flavor is often compared to that of mushrooms. Its slightly nutty and savory flavor, making it ideal when adding to recipes like teriyaki bowls, salads and curry. Seitan's taste is a bit more savory, with a taste closer to a portobello mushroom or bland chicken.

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.

Fact: soy doesn't cause breast enlargement in men. Fact: soy doesn't raise your breast cancer risk. It's actually linked to a lower risk of breast cancer. “It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily,” says Palmer.

Can tempeh be eaten raw? Yes. There is nothing wrong with eating it raw. However, when raw tempeh is coated with any oily mix like mayonnaise moisture gets sealed in and air gets sealed out and this creates a favorable environment for some anaerobic bacteria which will give tempeh an unpleasant taste.

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.

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.

Nanbanzuke is a Japanese version of the Spanish escabeche and contains soy sauce. Basically, you deep-fry and marinate the tempeh, and then serve it cold. This marinade is most popular with seafood; however, I use tempeh. Tempeh has a solid texture so it becomes a substantial main dish.

Tempeh's protein and fiber content have been suggested to inhibit cholesterol absorption and enhance production of bile acids in human intestines (Greany et al., 2004). Numerous studies have demonstrated that consuming tempeh can lower cholesterol thereby promote a healthier heart.