Tempeh Recipe Ideas For High Protein Vegan Dinner Plant-Based And Tasty Meals | Chef Cynthia Louise
Tempeh Recipe Ideas For High Protein Vegan Dinner Plant-Based And Tasty Meals | Chef Cynthia Louise
Below are the links to watch the full-length videos of each recipe. Don't forget to check each description box to get the recipe ????
???? Homemade Gluten-Free Ramen:
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Have you heard of tempeh?
If you’re new to tempeh and wondering what it is, it’s kinda related to tofu, but not actually the same thing! Tempeh is made from fermented soybeans that have this earthy flavour and like most proteins, they really take on the flavour of the dish. So when made with sauces, the end result is just so tasty and delicious!
To add to your menu of plant-based recipes, I give you 2 recipes that you can do with tempeh - one with broth that is perfect for the still cold weather and the other one with my glorious bbq sauce that is perfect for a bbq party with your friends and loved ones.
So, if you’re looking for high-protein plant-based recipes or are just excited to try new ones, these recipes are for you.
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#tempeh #highproteinrecipes #dinner
Insanely Easy Teriyaki Tempeh Recipe! (packed with protein & flavor)
Enjoy the deliciously strong flavors of teriyako with the healthy, protein-packed tempeh! It's incredibly easy to make and even easier to eat, making it a meal that the whole family will enjoy!
► Recipe included below or can be downloaded here:
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????????????Vegan Pumpkin Scones Recipe????????????
► INGREDIENTS
- 2 blocks tempeh
TERIYAKI SAUCE:
- 1 cup water
- 2 tablespoons white vinegar
- 1/3 cup soy sauce*
- 1/3 cup coconut sugar
- 1 tablespoon maple syrup
- 1 teaspoon fresh grated ginger
- 3 cloves garlic, minced
- 2 tablespoons corn starch
- 1/4 cup cold water
► INSTRUCTIONS
1) PREP: Cut the tempeh into cubes and place them in a glass container.
2) SAUCE: Combine all of the teriyaki sauce ingredients, except for the corn flour and cold water, into a saucepan and heat over medium heat until the sauce is heated through and the sugar has dissolved. Carefully pour the sauce over the tempeh and, if you have time, allow the tempeh to marinate covered in the fridge for 1-2 hours.
3) COOK: When you are ready to cook the tempeh, pour all the tempeh and teriyaki sauce into a wok or sauce pan and heat over medium heat.
4) In a small bowl, whisk together the corn starch and cold water until smooth. Pour the cornstarch mixture over the tempeh and stir to combine. Continue stirring occasionally until the sauce thickens, is glossy and sticks to the tempeh.
5) SERVE: Serve over rice with vegetables.
????????????Check Out These Other Great Recipes????????????
► Carrot Cake Baked Oatmeal:
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► Easy Vegan Sour Cream:
► Blueberry Lemon Vegan Muffins:
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Video Timestamps
*********************
0:00 - Introduction
0:07 - Cut the Tempeh Into Cubes
0:19 - Teriyaki Tempeh Sauce
0:48 - Cooking Teriyaki Tempeh
1:06 - Serving the Teriyaki Tempeh
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Vegan Tempeh Recipes | Sambal Tempeh & Tempeh Kicap
2 vegan tempeh recipes that have a burst of flavour and a hint of heat! Here's are some authentic tempeh recipes to try out!
Malaysian Sambal Tempeh
Ingredients
5 chili peppers, deseeded
2 bird's eye chillies, deseeded
1 packet of tempeh (100g)
2 large garlic cloves
2 large shallots
¼ cup water
10 French beans
2 1/2 tbsp vegetable oil, divided
2 tbsp Soy sauce
1 tbsp Brown sugar
Instructions
1. Sliced chillies lengthwise and deseed them. Roughly chop them into 1/2 inch pieces.
2. Roughly chop the garlic and shallots into ¼ inch pieces.
3. Place garlic, shallots and chillies with ¼ cup of water into a blender. Blend on medium speed until a smooth paste.
4. Heat 1/2 tbsp of oil in a pan, saute French beans for 3-4 minutes until vibrant green and tender.
5. Heat 1 tbsp of vegetable oil, pan fry tempeh until golden brown on both sides.
6. Heat 1 tbsp of vegetable oil on medium heat, pour in the sambal sauce. Saute for about 3 minutes until the sambal has reduced.
7. Transfer in the french beans and tempeh. Season with soy sauce and brown sugar.
8. Toss and cook for another 1-2 minutes until the sugar has melted.
9. Serve immediately with steamed rice.
Tempeh Kicap
Ingredients
2 packet of tempeh (200g)
1 chili pepper
1 large shallot, sliced
3 tbsp soy sauce
4 tbsp brown sugar
1. Heat 1 tbsp of oil, saute the french beans until its tender and vibrant green for 3-4 minutes. Remove from the pan.
2. With the remaining oil, pan fry the tempeh till golden brown. This will take about 6 minutes. Remove from the pan.
3. Heat 1/2 tbsp of oil, saute chili peppers for 1-2 minutes. Add in soy sauce and sugar.
4. Let it simmer on medium low heat until it has reduced into a syrup consistency. Transfer in the sauteed shallots and tempeh then toss well.
5. Serve immediately over steamed rice.
Easy to Make Tempeh and Black Bean Chili
Tempeh and Black Bean Chili
2 (8 ounce pkg) Tempeh
1Tablespoon olive oil
1/4 teaspoon crushed red pepper
5 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 1/2 cups cremini mushrooms diced (7 to 9 with stems)
1 (14 1/2 ounce can) Mexican Stewed Tomatoes, pulsed
2 (15-ounce cans) black beans, drained and rinsed
3 tablespoons chili powder
3 Tablespoons Marukan Seasoned Gourmet Rice Vinegar
1/3 cup chopped fresh cilantro
Cube and steam tempeh over boiling water 15 minutes. Set aside. In a 5-quart saucepan, heat oil and crushed pepper over medium-high heat, 1 minute. Add garlic, onion and bell pepper. Sauté 3 minutes, stirring frequently. Crumble tempeh into the pan, add beans and mushrooms. Reduce heat to medium and cook 5 minutes, stirring occasionally. Pulse stewed tomatoes, briefly in a small blender and add to the pan with chili powder, rice vinegar, and cilantro. Reduce heat and simmer for 15 minutes.
Nutrition Analysis per serving 2 1/2 cups
Calories 165, Protein 11g, Carbohydrates 21g, Fiber 11g, Fat 5g, Cholesterol 0.0mg, Calcium 43 mg, Sodium 307mg
Marie Oser is a best-selling author, writer/producer, and host of VegTV. Her latest book is The Skinny on Soy. Follow Marie on Facebook and Twitter
Easy Tempeh Chili! | Instant Pot Vegan Chili Recipe (not spicy)
Easy Tempeh Chili! | Instant Pot Vegan Chili Recipe (not spicy)
Isn't Chili such a crowd-pleaser? I don't think I've ever met anyone who doesn't enjoy a hearty bowl of this stuff. Whether it's a meaty chili or a vegetarian chili, it's always delicious, filling, and pretty darn nutritious too!
This is a 100% vegan chili (that is until I loaded it with yogurt and cheese), and I make it in my Instant Pot which means it's a cinch to throw together any night of the week.
Thanks for watching! Here's the recipe:
Vegan Chili with Smoked Tempeh Recipe
1 large onion
2 sticks celery
1 large carrot
2 peppers (any colour)
4 cloves of garlic
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons chilli powder
1 large can of tomatoes
350 grams cooked black beans
350 grams cooked pinto or kidney beans
1 package smoked tempeh (or regular tempeh plus 1 tablespoon smoked paprika)
300 ml water
125-200 ml coffee (optional, but I like the flavour)
Pressure cook for 20 mins and you're done!
(Best eaten on day 2, 3, or 4)
A little about me:
I'm Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
My dinnertime strategy - Keep it simple and delicious, and don't use too many pots and pans. Learn to cook with me and you'll be the master of quick and easy dinners that will please everyone.
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The Best Vegan Sweet & Spicy Tempeh
The Best Vegan Tempeh Recipe with Minimum Ingredients.
INGREDIENTS
(one serving)
3 tablespoons Soy sauce
3 tablespoons Water
2 tablespoons Corn syrup
1 tablespoon Sesame oil
1 tablespoon Korean red chili pepper powder (gochugaru) or fine red pepper powder
1 teaspoon White pepper
Vegetable oil
200g Tempeh (sliced)
3 cloves Garlic (minced)
3 medium Red onions (sliced)
DIRECTION
1. Prepare the sauce by combining the ingredients.
2. In a large frying pan or wok, heat oil over medium-high heat. Cook the tempeh until golden brown and set aside.
3. In the same pan, fry minced garlic and sliced onions until the onions are soft.
4. Add the fried tempeh and the sauce. Cook until there is a little sauce left.
5. Garnish with some sesame seeds. Serve with baby spinach and steamed rice.
6. Enjoy.
* Corn Syrup ------ Wang Corn Syrup
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* Korean Red Chili Powder ------ Chung Jung One Bidan Red Pepper Powder Fine
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* Tempeh ------ Chef Select & You
NL --- /p35194
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