Type what you have

Ingredients

• ✓ tempeh
• corn oil
• soy sauce
• lime juice
• green bell pepper
• mushroom
• spinach
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA

Ingredients

• ✓ tempeh
• black bean
• garlic
• onion
• green chile pepper
• jalapeno pepper
• corn tortilla
• enchilada sauce
• black olive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
3. 3 Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
4. 4 Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

By Carol Hilderbrand

Ingredients

• ✓ tempeh
• barbecue sauce
• vegetable oil
• red bell pepper
• green bell pepper
• onion
• kaiser roll

Instructions

1. 1 Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2. 2 Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3. 3 Spoon the tempeh mixture onto kaiser rolls, and serve.

By JENNX

Ingredients

• ✓ tempeh
• olive oil
• kale
• curry powder
• avocado
• corn tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

By httpwwwaccountkillercomr

Ingredients

• ✓ tempeh
• buffalo wing sauce
• vegetable oil
• blue cheese
• cilantro
• green bell pepper
• celery
• red onion
• greek yogurt
• pita pocket

Instructions

1. 1 Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
2. 2 Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
3. 3 Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
4. 4 Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

By tschieggm

Ingredients

• ✓ tempeh
• egg
• matzo meal
• vegetable oil
• buffalo wing sauce
• blue cheese salad dressing

Instructions

1. 1 Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
2. 2 Dip tempeh slices in egg, then coat in matzo meal to coat completely.
3. 3 Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
4. 4 Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

By Jim Casarjian-Perry

Ingredients

• ✓ tempeh
• vegetable broth
• soy sauce
• lemon juice
• garlic
• seaweed flakes
• seaweed granules
• red onion
• celery
• dill pickle
• soy mayonnaise

Instructions

1. 1 Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
2. 2 In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

By bibliobubba

Ingredients

• ✓ tempeh
• potato
• carrot
• onion
• eggplant
• broccoli
• zucchini
• green bean
• tomato
• chickpea
• garlic
• vegetable broth
• rosemary
• pepperjack cheese

Instructions

1. 1 Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
2. 2 Ladle into bowls, and top with cheese.

By Lauren Silver

Ingredients

• ✓ tempeh
• olive oil
• red bell pepper
• onion
• garlic
• salt
• water
• fajita seasoning

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
2. 2 Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
3. 3 Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

By Maddison

Ingredients

• ✓ tempeh
• brown sugar
• corn
• red kidney bean
• cannellini bean
• black bean
• tomato
• orange bell pepper
• yellow bell pepper
• red bell pepper
• cumin
• garlic powder
• paprika
• chili powder
• garlic
• onion
• carrot
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
2. 2 Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

By ScoGold

Ingredients

• ✓ tempeh
• cilantro
• cucumber
• carrot
• daikon
• jalapeno pepper
• olive oil
• french baguette
• sriracha sauce
• vegan mayonnaise
• nori seaweed
• garlic
• shallot
• fermented black bean paste
• shiitake mushroom
• water
• tamari soy sauce
• vegan worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7. 7 Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

By Buckwheat Queen

Ingredients

• ✓ tempeh
• shallot
• garlic
• ginger root
• peanut oil
• lemongrass
• long bean
• soy sauce
• chili cooking oil
• palm sugar
• baby kale

Instructions

1. 1 Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
2. 2 Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
3. 3 Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

By CulinarySlut

Ingredients

• ✓ tempeh
• red bell pepper
• olive oil
• onion
• cannellini bean
• spinach
• vegetable broth
• feta cheese
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
4. 4 Fill red bell pepper halves with stuffing. Place on a baking sheet.
5. 5 Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

By MUTHERMCREE

Ingredients

• ✓ tempeh
• canola oil
• shallot
• habanero pepper
• tomato
• garlic
• red bell pepper
• okra
• vegetable broth
• eggplant
• coconut milk
• brown sugar
• salt
• black pepper

Instructions

1. 1 Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.

By Leah Kay

Ingredients

• ✓ tempeh
• pumpkin seed
• black pepper
• salt
• curry powder
• red wine vinegar
• olive oil
• orange juice
• coconut oil
• curry powder
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

Ingredients

• ✓ tempeh
• red onion
• tomato
• black pepper
• salt
• garlic
• dill
• silken tofu
• cucumber
• whole wheat pita
• black pepper
• pink himalayan salt
• garlic
• thyme
• oregano
• lemon juice
• soy sauce
• vegetable broth

Instructions

1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite

Ingredients

• ✓ tempeh
• hamburger bun
• black pepper
• paprika
• oregano
• thyme
• coriander
• salt
• cumin
• celery seed
• cayenne pepper
• blackstrap molasses
• honey
• vegetarian worcestershire sauce
• tomato sauce
• garlic
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
2. 2 Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

By Aberdeen Smith

Ingredients

• ✓ tempeh
• white mushroom
• eggplant
• red bell pepper
• cherry tomato
• olive oil
• soy sauce
• teriyaki sauce
• honey
• ginger
• garlic
• salt
• pepper
• vegetable broth
• ginger
• cumin
• salt
• couscous
• raisin
• chickpea
• lemon

Instructions

1. 1 Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
2. 2 Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
3. 3 Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
4. 4 While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

By TRUCKERDOO