EASY Tempeh Recipe; Tempeh-Topped Vegan Mushroom Tart
Za’atar & Red Pepper Layered Tart pt 1:
If you're looking for an easy tempeh recipe, then you have found it! I used the tempeh to create a crumbly topping for individual mushroom tartlets. The outside of it goes nice and crunchy, while the inner part retains that lovely and tender tempeh texture. You can use this technique across so many dishes; after doing the tartlets, I popped some on top of large field mushrooms (video will be published soon).
In terms of the filling, think of this recipe more as a jump off point; let it form a foundation for all of your culinary curiosity! You could chuck in so many different fillings, you can change the liquids used to bind the crumble. For example, I used ketchup and BBQ sauce, but you can take into Asian-style flavours with teriyaki or kecap manis
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ Can you freeze pastry?
✅ How to line a pie tin
✅ How to blind bake pastry
✅ How to stop pastry edges burning
✅ How to fry mushrooms
✅ How to cook tempeh
✅ How to crumble tempeh
✅ How to top a tart with tempeh
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Tempeh-Topped Mushroom Tart Ingredients:
120g (4.23oz) Ready-Made Pastry
130g (4.6oz) Tempeh
1 tbl Ketchup
300g (10.6oz) Chestnut Mushrooms
1 Large Carrot
1 Celery Stalk
2 Spring Onions
1 tbl Sunflower Oil
¼ tsp Salt
½ tsp Black Pepper
½ tsp Dried Mixed Herbs
½ tsp Garlic Powder
1 tsp MSG
40g (⅓ cup) Toasted Walnut Pieces
¼ tsp Soy Sauce
1 tbl Fresh Basil (torn)
Mentioned Links:
Chocolate & Chestnut Tart:
Za’atar & Red Pepper Layered Tart pt 1:
Za’atar & Red Pepper Layered Tart pt 2:
Instant Pot Tempeh:
Smoked Mushroom & Whiskey Pate:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Taco Tempeh, Black Bean and Rice Stuffed Peppers | Inspiralized
Stuffed peppers are a fun, meal prep friendly way to pack in a lot of flavor and nourishing ingredients into one meal! These Mexican inspired stuffed peppers use tempeh as a hearty protein source, plenty of taco seasoning for flavor, and beans, rice, and cheese for that stuffed pepper consistency!
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Vegan Stuffed Peppers
Click show more for the recipe
Vegan Stuffed Peppers
Use any color peppers you desire
Amount Ingredient
2 TBSP Oil divided
1 Large onion diced and divided
6 Bell Peppers
1 14 oz can chopped tomatoes
2 cups Vegetable broth
1 Cup Yellow squash - diced
1 Cup Zucchini - diced
8 oz Tempeh crumpled up
4 Garlic cloves – minced
1 tsp Salt - divided
½ tsp White pepper
½ tsp Rubbed Sage
¼ - ½ tsp Red chili flakes (optional)
2 Cups Cooked rice
½ Cup Parsley - chopped
Directions
1. Preheat the oven to 425 degrees
2. Cut off the top of the bell peppers, dice the tops and save. Clean the bell peppers and remove the seeds and veins. Trim the bottoms of the bell peppers so that they stand up.
3. In two saucepans, add 1 TBSP each of the oil and sauté ½ the onions in each pan for about 5 minutes.
4. In one pan add ½ cup of broth, ½ tsp salt, and the diced tomatoes. Bring to a low simmer.
5. In the other pan, add the squash, zucchini, the chopped bell pepper, and the tempeh. Sauté for 5 minutes.
6. Add the spices and garlic to the vegetables. Sauté for another 10 minutes. If the vegetables are sticking to the pan, add a bit of broth periodically to keep them from sticking.
7. Remove the vegetables from the heat and add the rice and parsley and stir well.
8. Stuff the peppers with the vegetable mixture, being careful to not overstuff and break the pepper.
9. In a deep oven proof pan, pour in about a cup of broth. Place the peppers in the pan and pour the tomato mixture over the tops of the peppers. Bake for 45 – 60 minutes until the peppers are cooked but not soft.
#vegan
#glutenfree
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#plantbased
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#vegetarian
Stuffed Bell Pepper Recipe
Hey guys and welcome back to my channel!
In this video, I will be sharing with you a delicious recipe! Today's recipe is the Stuffed Quinoa Bell Pepper recipe. This recipe, like most of the recipes I choose, is a quick and simple recipe that is also delicious! I just want to apologize now for how noisy I am throughout this video. Did not realize that I slam down items so loudly before and I will work on it!
Here's the recipe:
Ingredients:
- 1 cup of quinoa
- 2 cups of vegetable broth
- ground chicken
- 4 large bell peppers
- ½ cup of salsa
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- can of black beans
- 1 ripe avocado
- fresh lime juice
- cilantro
- diced red onion
- cheddar cheese
Directions:
1. Preheat oven to 375 degrees F.
2. Add quinoa and vegetable stock to a saucepan and bring to boil. Once boiling, reduce heat, cover and simmer until all liquid is absorbed - about 20 minutes.
3. Cook the chicken on a pan and season with salt and pepper.
4. Lightly grease a baking dish.
5. Add cooked quinoa to a large mixing bowl and add chicken, salsa, cumin, chilli powder, garlic powder and black beans.Mix thoroughly.
6. Cut bell peppers in half and remove the seeds.
7. Fill each of the bell peppers halves with the quinoa mixture your made.
8. Place them on to the baking dish and bake for 30 minutes.
9. remove from oven, top with shredded cheese and bake for another 10 minutes.
10. Serve with the toppings of lime juice, avocado, red onions and cilantro. Enjoy!
You can find the IKEA storage containers I mentioned here:
The link to my Herb Garden video is here:
Instagram: @devi.janice
Tempeh-Stuffed Bell Peppers
This is a delicious twist on a traditional recipe. Tempeh is used instead of ground beef making it a healthier, and more nutritious choice!
The recipe-
Ingredients:
1 cup brown basmati rice
1/2 cup plus 1 tablespoon virgin olive oil
10 large fresh plum tomatoes 4 large green bell peppers, tops cut away and seeded 1/2 cup finely diced yellow onion
1/2 cup finely diced red onion 1/2 cup finely diced red bell pepper
1 lb tempeh (2-8 oz packages) crumbled
1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes
1/8 teaspoon Cayenne
5 cloves garlic
1 tbsp red wine vinegar
1/4 cup minced fresh thyme, plus more, for garnish
Freshly ground white pepper Directions:
Preheat the broiler. Drain the rice. Cook the rice according to package adding 1 tablespoon of olive oil after rice is fully cooked. While the rice is cooking, place the tomatoes on a parchment lined baking sheet. Broil fairly close to the heat, turning them with tongs once, until they are bubbling and starting to blister, about 20 minutes. Remove from the oven and set aside to cool. Set the oven temperature at 350 degrees. Transfer the tomatoes and their juices from the baking sheet to a food processor fitted with a metal blade. Process in two or three quick pulses; the consistency should be chunky. Transfer to a bowl and set aside. In a large pot over high heat, bring 5 quarts water to a boil. In batches, add the green (or whatever color you decide to use)bell peppers and blanch for 1 minute or until just slightly softened. Remove with a slotted spoon (or use tongs) and set aside upside down in a colander to drain. In a large saute pan or skillet over medium heat, warm the remaining 1/2 cup olive oil. Add the yellow and red onions and red bell pepper and saute for 5 minutes, or until softened. Raise the heat to high and add the Tempeh, cumin, red pepper flakes, and cayenne and saute, stirring frequently, for 5 more minutes, or until the tempeh starts to brown. Add the roasted garlic and saute for about 2 minutes. Remove from the Heat and add the rice plus 2 cups of the roasted tomatoes (reserve the rest for topping the finished peppers), the red wine vinegar, and thyme and stir well. Stuff the bell peppers with the rice mixture and transfer them to a baking dish into which they will fit snugly. Loosely cover with aluminum foil and bake for 30 minutes or until the peppers are tender. Remove from the oven, evenly divide the remaining roasted tomatoes by the number of peppers, and top the bell peppers with it. Garnish each Pepper with a sprig of thyme and season with white pepper to taste.
Stuffed Bell Peppers
Stuffed Bell Peppers are filled with black rice, tempeh, and walnut cream sauce for a rich, satisfying meal-- simple to make.