Chili Paneer with Tempeh | Hello Tempayy चिली घर पर | New high protein veg recipe | Chef RanveerBrar
CHILI PANEER with Hello Tempayy - Taste की guarantee meri, aur protein and nutrition ki guarantee Tempeh (Hello Tempayy) की :)
If you are looking for a change from the usual Chili Paneer, something more high protein and tasty, then try Tempeh.
Get Hello Tempayy at:
Tempeh kya hai?
A vegetarian protein rich food made by fermenting soybeans and cut into easy to cook cubes or crumbles. Super Simple.
38 gm protein, badiya swaad and not processed - the best. Trust me, try it.
Check out their Instagram:
More Tempeh recipes:
#collab #soychili #tempayychilli #chilipaneer #tempeh #protein
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
Soy 65 -
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CHILI 'PANEER' with TEMPEH
Preparation time 8-9 minutes
Cooking time 10-12 minutes
Serve 2-4
Ingredients
For Chili Tempayy
1-2 tbsp Fried tempayy oil, तला हुआ टेम्पाई तेल
1 inch Ginger (peeled & finely chopped) अदरक
3-4 Garlic cloves, finely chopped, लहसुन
2 no. medium Onion, diced, प्याज
1 large Capsicum, diced, शिमला मिर्च
1 Green chili (less spicy, chopped) हरी मिर्च
Prepared Fried Tempayy, तले हुए टेम्पेई क्यूब्स
½ tsp Sugar, चीनी
1 tbsp Tender coriander stems, धनिया के डंठल
Prepared sauce, तैयार किया हुआ सॉस
1 ½ tbsp Cornstarch slurry, कॉर्न स्टार्च का लिजाम
Salt to taste, नमक स्वादअनुसार
1-2 tbsp Spring onion, roughly chopped, प्याज़ पत्ता
For Marination
1 pkt Tempayy cubes, टेम्पे क्यूब्स
Salt to taste, नमक स्वादअनुसार
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Oil, तेल
1 tsp lime juice, नींबू का रस
For Frying Tempayy
1-2 tbsp Oil, तेल
Marinated Tempayy Cubes, मैरिनेटेड टेम्पे क्यूब्स
For Sauce
1 ½ tsp Dark soy sauce, डार्क सोया सॉस
1 tbsp Light soy sauce, सोया सॉस
1 ½ tbsp Tomato ketchup, टोमेटो केचप
1 ½ tbsp Green chili sauce, ग्रीन चिली सॉस
1 cups water, पानी
For Garnish
Spring onion, dice, प्याज़ पत्ता
Process
For Marination
In a mixing bowl, add tempayy cubes, salt to taste, ginger garlic paste, degi red chili powder, oil, lime juice and mix everything well.
Keep it aside and rest it for 10-15 minutes.
For Frying Tempayy
In a wok or pan, heat the oil, add marinated tempayy and shallow fry on moderate heat for 4-5 minutes or until golden in color.
Transfer it to a strainer and strain the excess oil from fried tempayy cubes.
Keep it aside for further use.
For Chilli Tempayy
In the same wok or pan, add fried tempayy oil, once it's hot, add ginger, garlic and saute it for a minute on high flame.
Add onions, capsicum and saute well, add green chili, prepared fried tempayy, sugar, tender coriander stems and keep sauteing on high flame.
Add prepared sauce and let it cook for 2-3 minutes.
Add cornstarch slurry, salt to taste, spring onion and mix it everything well.
Transfer it to a serving bowl and garnish it with spring onion.
Serve hot.
For Sauce Mixture
In a bowl, add dark soy sauce, light soy sauce, tomato ketchup, green chili sauce and water.
Mix everything very well and keep it aside for further use.
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HOW TO COOK TEMPEH Without Pre-Boiling or Steaming ???? (The ONLY Method You'll Ever Need to Know)
➡️ NO PRE-BOILING OR STEAMING! ⬅️ Want to know how to cook tempeh so that it always tastes amazing instead of bitter or rubbery? Learn my secret to making the PERFECT tempeh that's deliciously savory, tender on the inside, with a nice golden crust on the outside. This is the best way to cook tempeh to help it taste less bitter + prevent it from smelling like stinky feet.
PLUS, I'll show you how to make a simple yet delicious vegan tempeh grain bowl loaded with plant based protein and fiber.
Tempeh is a healthy, high protein plant based meat alternative that contains all 9 essential amino acids. It's higher in protein than tofu, plus it's fermented = easier to digest.
With my tempeh cooking method, you'll get the best tasting tempeh every time! It's perfect for use in grain bowls, tacos, burritos, BBQ, salads, soups, and more.
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➡️ TIMESTAMPS:
0:00 Intro
2:04 How to prep tempeh for cooking
2:33 How to cook tempeh
4:24 How to keep cooked tempeh warm
4:44 How to make a vegan tempeh grain bowl
5:43 Taste test
6:26 Outro
#vegancooking #veganrecipes #veganyoutube #veganprotein #tempeh #plantbased
How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Large Cutting Board:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
Chili Tempeh with Long Bean 香辣长豆天贝
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor. In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir fries or soups.
Check out this simple recipe:-
12 LONG BEANS CUT INTO 3CM LENGTH
1/2 PC TEMPEH SLICE THINLY
1 MEDIUM SIZE ONION CHOPPED
5 SHALLOTS
2 GARLICS
2 RED CHILIES CHOPPED
2 DRIED CHILIES SOAKED AND DESEED
1 TEASPOON SALT
3 TEASPOONS SUGAR
5 TABLESPOON COOKING OIL
½ TABLESPOON SOY SAUCE
100ml WATER
1) THINLY SLICE TEMPEH
2) FRY UNTILL CRISPY AND GOLDEN
3) BLEND SHALLOTS, GARLIC, RED CHILIES & DRIED CHILIES
4) HEAT OIL & STIR FRY CHILI PASTE
5) ADD SALT & SUGAR
6) ADD IN LONG BEANS & ONIONS. STIR FRY FOR 2 MINUTES
7) ADD IN SOY SAUCE & WATER. COVER FOR 1 MINUTE
8) LASTLY ADD IN FRIED TEMPEH
Serve with rice.
This is so good! SPICY CRISPY CHILLI GARLIC TEMPEH. Best vegan snack. Cooking tips included
I made this yesterday and made it again today with tofu. It taste just as yummy! Have a safe week my friends. Please subscribe to my channel if you like this video and give me a like ????????
To make this amazing dish you need
150 gms tempeh cut into bite sized pieces
1 tbs soy sauce
1 tbs paprika / chilli powder
2 tsp white pepper powder
1 tbs maple syrup/ agave / brown sugar
1 tbs corn flour
1 tbs toasted sesame seeds
1 tbs crispy chilli garlic /chilli sauce /chopped garlic and chilli flakes cooked in hot oil
1 tbs oil
Chopped spring onion
Cooking tips
pan fry in medium heat to prevent burning the sugar, soy sauce is absorbed by the tempeh that's like a sponge. Dilute salt with water if you don't have soy sauce. Black pepper can replace white pepper powder. Tofu can substitute tempeh. Frozen tofu would get a better result.
Safe this recipe and give it a try. You will be suprised how good this is. ????
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#stirfry #stirfryvegetables ##chinesefood #healthychinesefood #vegan #veganchinese #veganchinesefood #vegetarian #spicy #spicyvegan #crispychilligarlic #plantbased #tempeh #totallycookedbychrissy #chrissyfabagreen
SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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