Pizza with Tempeh

Ingredients 2 Tbs vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

1 red bell pepper, chopped

300g tomato puree

2 cups broccoli, cut in small pieces

150 g mushrooms, cut in slices

1/2 tsp dried oregano

salt and pepper to taste

2 1/2 cups flour

1/2 tsp salt

2 Tbs vegetable oil

2/3 cup water

3 tsp baking powder

250 g tempeh, cut in small cubes

2 Tbs soy sauce

4 Tbs vegetable oil

2 fresh tomatoes

Directions

In a saucepan heat the oil over a medium flame. Add the onions, garlic, and peppers. Sauté until the onions are tender. Add the tomato pulp, broccoli, herbs, salt and pepper. Simmer 10 minutes or until the broccoli is almost soft. Add the mushrooms and continue to heat for 5 minutes.

Preheat oven to 420° F (210°C). In a large bowl combine flour, salt and baking powder. Add the oil and mix. Add water, while mixing, until the dough holds together, but is not sticky. Put the dough on pizza pan and form the pizza. Bake for 20 minutes.

Pour the soy sauce over the tempeh until most of the sauce is absorbed. Drain tempeh. Bake the tempeh in a frying pan in the oil, turning often, until all sides are golden brown. Turn off the heat.

Take the pizza crust out of the oven and spread it with sauce. Arrange the tempeh and tomato slices (and optionally grated vegan cheese or olives) on top and return to the oven for 10 minutes. Serve the tempeh pizza immediately.

Total servings: 4

Source: Pizza with Tempeh

Stuffed Peppers

Ingredients 250 g tempeh, cut in small cubes

4 bell peppers, green or red

1 1/2 cups water

4 Tbs tamari

5 fresh basil leaves, chopped

1 clove garlic, minced

2 Tbs vegetable oil

1/2 cup bread crumbs Directions Preheat oven to 170°C. Parboil the peppers 5 minutes in water. Cool under cold water. Core the peppers, discarding stalks, seeds and skin. Combine tempeh, tamari and water and simmer for 20 minutes. Drain and transfer to a bowl. Add the basil and garlic. Mash the tempeh with the back of a spoon. Fill the peppers with tempeh mixture and place in a oiled baking dish. Sprinkle with bread crumbs and cover the stuffed peppers with oil. Bake the stuffed peppers for 25 minutes in an oven at 170°C. Finally broil for a few minutes or until top is brown. Serve the stuffed peppers hot with rice. Total servings: 4 Source: Stuffed Peppers

Sweet and Sour Tempeh

Ingredients 250 g tempeh

1 cup vegetable stock

3 Tbs tamari

2 Tbs oil

1 can pineapple chunks (400 g)

2 green peppers

1 onion

1 Tbs honey

2 Tbs maizena

1/4 cup vinegar Directions Cut tempeh into thin cubes of 2 cm. Add the vegetable stock and tamari and let it cook for 10 minutes. Drain tempeh, reserving liquid for sauce. Heat a skillet and fry tempeh in the oil until lightly browned. Drain the pineapple chunks, adding the liquid to the sauce. Add sliced pepper and onion and bring to boiling point and let it cook for one minute. Drain. Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups. Bring to a boil. Stir in the honey. Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously. Cook until thickened and bubbly. Then add peppers, onion, pineapple and tempeh. Serve with hot rice. Total servings: 6 Source: Sweet and Sour Tempeh

Vegan Paella

Ingredients

2 cups rice

4 cups water or vegetable stock

3 Tbs olive oil

1 medium onion, sliced

2 celery ribs, cut in small pieces

2 chili peppers

1/2 cup cappers

1 tsp dried tarragon

1/2 tsp saffron powder

1/2 cup green olives

250 g tempeh, cut in small cubes

1 small cans of peas, drained

salt and pepper to taste

2 Tbs parsley, minced

Directions

Heat oil in nonstick skillet over medium heat. Cook tempeh, onion and chili pepper for about 5 minutes.

Add rice and vegetable stock. Heat to boiling, reduce heat to medium low. Cover and let cook until rice is done and liquid absorbed, stirring occasionally.

Add capers, tarragon, saffron, peas, olives and salt and pepper. Simmer for one minute.

Sprinkle the vegan paella with parsley and serve hot.

Source: Vegan Paella

What is tempeh?

Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.

Make your own tempeh!

It's easy to make tempeh at home at a very low cost. Dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 36 to 48 hours incubation you have delicious fresh tempeh. Tempeh starter contains spores of Rhizopus oligosporus or Rhizopus oryzae.

Tempeh is healthy!

Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

Source: What is tempeh?