Chili non Carne - Vegan chili with tempeh ????️ ????
If you never cooked with tempeh and love spicy food, this is a great dish to give it a go. Tempeh combines perfectly with red kidney beans and it will absorb all the smoky and spicy flavours you’re cooking with. Serves: 2
Ingredients:
2 - 3 tbsp vegetable oil
1 medium onion, chopped
2 - 3 garlic cloves, finely chopped
1 small (or ½ medium) red (bell) pepper, deseeded and chopped into small pieces
200g tempeh block, cut into small cubes (about 1cm)
250 - 350ml vegetable stock or water
2 tsp mild chilli powder
1 tsp smoked paprika
½ - 1 tsp chipotle chilli flakes (you can replace it with chili flakes, hot chili powder or cayenne pepper; start by adding a small amount and gradually adjust to your taste)
200g tinned chopped tomatoes
1 - 2 tbsp tomato paste or tomato puree
400g can red kidney beans, drained and rinsed
15g fresh parsley leaves, chopped
salt and freshly ground pepper, to taste
rice, avocado salad and/or tortilla chips to serve
Method:
1. Heat 2 or 3 tbsp vegetable oil in a non-stick medium saucepan and gently fry the onion, garlic and pepper for about 7 - 8 minutes, stirring occasionally.
2. Add the chilli powder, paprika, chipotle flakes and tempeh and fry over a low heat for 5 minutes, stirring frequently.
3. Add about 250ml of vegetable stock (save the rest so you can use later if necessary), tomatoes and tomato puree, and stir everything well. Bring the pan to a boil, reduce the heat and let it simmer, covered, for about 15 minutes.
4. Add the red kidney beans and simmer for a further 10 minutes. If necessary, add a little more stock or water. Taste and adjust seasoning. Finally, stir in the chopped parsley in the last 2 minutes of cooking.
5. Remove from the heat and serve hot with rice, avocado salad and/or tortilla chips.
Recipe inspired by: Linda McCartney’s Home Cooking, Linda McCartney and Peter Cox, Bloomsbury, London, 1990, ISBN 0747507376.
#vegan #chili #vegetarian
Easy tempeh recipe! TOASTED CHILLI TEMPEH | Easy vegan and vegetarian recipe |
Who is afraid or have never eaten Tempeh before? A lot of people are put afraid to buy tempeh because of its moldy appearance! This is the best way to cook tempeh for those who have never eaten tempeh before. It is simple to cook and makes a great snack! Tempeh is usually still alive when we buy them. Don't get a shock if they feel slightly warm when you reach home!
Originating from Indonesia it is the only traditional soybean product that is discovered outside of China. It is the most vital source of protein in Indonesia.
It is made by natural culturing and controlled fermentation process. A special fungus used in the culture binds the beans to form a cake
It can also be made by other beans and lentils.
My favorite way to eat this nutritious protein is to stir fry with my favourite .
Fresh tempeh should be white, slightly warm (at room temperature) and springy when you press on it lightly.
This simple snack takes only 10 minutes to make.
To make this easy vegan and vegetarian recipe you need
RECIPE
300 gms tempeh cut into bite-sized cubes
1 tablespoon oil
Salt to taste
1 tablespoon chilli flakes, paprika and black pepper or your favorite masala powder or spices.
Some curry leaves (optional)
1 tbs of chilli or oil of your choice
Toasted sesame seeds
In a pan toast all the spices over a low fire in a pan until the spices starts to wake up. You will smell the wonderful aroma of the spices. Turn off the fire and pound the spices into a rough powder. You may also use a dry mill to grind the spices. I like to leave some bigger bits of the spices so that it will release a burst of flavour in the mouth when you bite on it occasionally.
In a pan add oil and tempeh, toss to gently brown tempeh on all sides. The tempeh should release a woodsy mushroom like aroma. When tempeh is toasted and crispy , remove from pan.
Add chilli oil into pan and toast curry leaves until they turn slightly crispy and fragrant.
Put back the toasted tempeh onto the pan, add salt to taste, toasted sesame seeds and spice powder you just made.
Toss to coat every piece of tempeh.
The tempeh should be slightly crispy outside and soft inside.
Can be eaten as a snack or a dish with rice. Keep in the refrigerator for up to two weeks.
Enjoy
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#tempeh #besttempehrecipe #easyveganrecipe #easyvegetarianrecipe #easytempehrecipe #veganchef
#vegan #vegetarian #tempehrecipe #totallycookedbychrissy
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Indonesian Tempeh Orek Recipe - Spicy Tempeh Stir Fry - Vegan and Easy
A very easy Recipe for a sweet and spicy Tempeh Stir Fry - Indonesian Tempeh Orek Recipe. 2 Servings
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How to make Tempeh Orek?
Ingredients:
- 300g Tempeh
- 3-4 cloves Garlic chopped
- 1-2 Shallots chopped
- 1 tsp Ginger chopped
- 1-2 Chili
For the Sauce:
- 1 tbsp veg. Oyster Sauce (Mushroom)
- 1,5 tbsp sweet Soy Sauce (kecap manis)
- 1/4 tsp Ajinomoto
- 1/2 tsp Salt
- 3 tbsp Water
Simple Vegan Recipes: Plant Power Tempeh Chilli Chips
Meaty tempeh chunks coated in a sticky, chilli sauce and loaded onto delicious, crispy fries. Yes it tastes as ludicrous as it looks. Great for sharing but let's face it, why would you? Get the full recipe for this super easy vegan dish here:
Shop tempeh:
Meet tofu’s way cooler brother. Discovered in Indonesia over a thousand years ago, tempeh is made by fermenting whole soya beans with a live culture to create a firm, chewy meat alternative. Tempeh has loads of health benefits worth shouting about: It’s high in protein, low in saturated fat and a source of probiotics, fibre, vitamins and minerals. And whereas mock meats are often heavily processed and full of additives, tempeh is completely natural and made using just 3 ingredients.
Our tempeh is also available to buy online via our dedicated online store which delivers bundles straight to your door throughout the UK and even offers a custom subscription service for all your tempeh needs. And for every order placed, Plant Power funds a mangrove tree to be planted in Mozambique in an effort to offset any carbon the business produces. With over 1,000 trees already planted on our behalf we aim to become carbon negative by 2022. Because we are making the world a better place through the power of the plant, and not just the ones we eat.