Category Archives: Tempeh and Seitan

Seitan Chimichurri Kebabs

By Terry Hope Romero

Seitan ChimiChurri72

 

 

 

 

 

 

 

 

 

 

Serves 4                Time: 30 minutes, not including preheating the grill

Juicy seitan on the grill, yes please.  Slathered in zesty chimmichuri sauce, clearly we have a winner! Whirl this sauce in food processor for a fast fix for any store-bought seitan, or to dress up your own homemade seitan for grilling all summer long.

Grilling tip: if the seitan sticks, use a high-heat grilling spray on the surface of the grill with a high-heat cooking oil spray.

8 ounce package seitan

Olive oil, bamboo or metal skewers

 

Chimichurri

2 cups lightly packed flat leaf parsley leaves

½ cup olive oil

2 tablespoons red wine vinegar

4 cloves garlic

1 tablespoon dried oregano

1 teaspoons smoked paprika

1/2 teaspoon red pepper flakes

½ teaspoon smoked salt

 

1. Preheat grill according to manufacture’s directions. If using bamboo skewers, soak for about 10 minutes in cold water. Tear apart or slice seitan in small bite-sized pieces (about ½ inch thick).

2. In a food processor or blender, pack in all of the chimichurri ingredients and pulse into a creamy paste. Transfer the seitan to a large mixing bowl and pour on the chimichurri.

3. Toss the chimichurri with the sauce, coating each piece. Slide several pieces onto the skewers. Grill the seitan skewers on the preheated grill for about 4-6 minutes, until seitan is hot and edges are lightly charred. Occasionally brush with any remaining sauce from the bowl.

4. Take care not to overcook seitan! It can dry out fairly fast, so remove from the grill just as the edge of some of the smaller pieces begin to char. Serve hot!

Tempeh Avocado Reuben Sandwich

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more.

Terrys RuebenMakes 4 sandwiches                                                        Time: 30 minutes

This is the new vegan sandwich classic, simplified and speedy, made naturally buttery with a healthy slab of ripe avocado. Using good quality sauerkraut is key! Put down that can of flavorless ‘kraut and look for chilled, fresh sauerkraut sold in jar or bags.

8 ounces tempeh

3 tablespoons tamari

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

½ teaspoon liquid smoke

A splash water

Olive oil or olive oil spray for grilling

 

Lazy Reuben Sauce

½ cup vegan mayonnaise

3 tablespoons all natural ketchup

1 dill pickle, minced

 

Sandwich fixins’

1 ripe avocado, sliced thin

1 cup good quality sauerkraut, drained

Good quality whole grain bread

 

  1. Slice tempeh in half lengthwise, then slice both halves in half: you’ll now have 4 roughly square tempeh cutlets. Preheat a large cast iron skillet over medium heat.

 

2. In small bowl whisk together tamari, apple cider vinegar, mustard, maple syrup, and liquid smoke. Generously oil the skillet, add the tempeh in one layer (or fry only 2 cutlets if they all don’t fit at once), and fry on each side for about 2 minutes or until lightly browned.

 

3. After the tempeh has been browned on both sides, pour on the marinade. Fry on both sides for about 2 minutes; after you’ve flipped the tempeh once, add a splash of water (about 2 tablespoons) to the pan to keep the tempeh from drying out too much.

 

4. While tempeh is frying, whisk together the lazy reuben sauce. Drain and squeeze the sauerkraut to remove as much liquid as possible. Peel and slice avocado.

 

5. Transfer tempeh to a dish. Brush each side of the bread with olive oil, slap on the grill, and brown each side until crisp and hot. Assemble each sandwich with grilled bread, a slather of sauce, a heap of sauerkraut, a slice of tempeh, and avocado. If you need something green, add a handful of arugula or baby spinach leaves. Eat immediately!

 

Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook

Quintessential Tempeh recipes

Serves 4-6   Cooking time 40 minutes

Ingredients
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste

Instructions

In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.

Serve hot on a toasted bun, tucked into lettuce, over tortilla chips, or heaped onto rice.

Seared Tempeh with Fig Rosemary Sauce

By Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors.

Tempeh with Fig Sauce72Serves 6                      Cooking time one hour

The Tempeh:
1 lb. Tempeh, cut into pieces about 2” by 3” and then sliced down the middle to make them thinner
2 cups vegetable stock
½ cup red wine
½ teaspoon fennel seeds
10 peppercorns
1 bayleaf
½ teaspoon sea salt

The Sauce:
1 onion, finely minced
1 to 2 tablespoons oil or water, for sautéeing
1 pound fresh figs, diced
½ cup balsamic vinegar
2 tablespoons sugar
½ teaspoon sea salt
1 cup vegetarian stock
2 sprigs (about 3 inches long) fresh rosemary

Place all of the ingredients for the tempeh in a 2-quart saucepan with a lid, cover, and bring to a simmer. Simmer on low heat for about 20 minutes.

While the tempeh is simmering, make the sauce. Heat the oil or water in a shallow pan
and cook the onions, covered, until translucent. Add the figs, vinegar, sugar and sea salt, cover, and bring to a boil, then lower heat, and simmer about 5 minutes. Remove the lid and continue to simmer an additional 20 minutes. Add the stock and cook for an another 10 minutes or so, then add the rosemary and simmer an additional 5 minutes. The sauce should be thick.

Heat a skillet, then add only enough oil to generously coat the bottom of the pan. When the oil is hot, add the tempeh pieces, making sure not to crowd the pan. Over medium heat, cook the tempeh for several minutes until well browned on both sides – don’t flip the tempeh pieces before they are browned.

Serve over a bed of quinoa or brown rice, topped with the sauce.

Korean BBQ Seitan Tacos

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK.

mad taco

photo by Kate Lewis

Easy Korean BBQ Seitan Filling

1 package pre-made seitan

2 Tablespoons olive oil

3-5 Tablespoons smoked chili sauce or korean gochujang

Roughly chop the seitan.  Heat the olive oil in a sauté pan over a medium high flame.  Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.

Srichacha Cream

1 minced scallion

½ C. vegenaise or other vegan mayonnaise alternative

2 T. sriracha sauce

2 T. mirin

Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.

Setting up the Tacos

8 corn tortillas (5-6 inch size for tacos)

2 C. baby arugula

2/3 C. kimchi (without fish)

¼ C. additional gochujang (optional for garnish)

3 T. toasted sesame seeds (optional for garnish)

¼ C. thinly sliced scallions (optional for garnish)

Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side.  Flip the tortillas with tongs. Lay out all the warmed tortillas.  On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu.  Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

 

For the Chorizo Tempeh Crumbles

Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder (see page XX)

½ teaspoon liquid smoke

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

The fixin’s

Corn or wheat tortillas

Guacamole

Cashew lime crema: soaked cashews, lime juice, water, salt, garlic

Diced tomatoes, onions, shredded lettuce or cabbage

Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.

Seitan Gyro72

Seitan Gyros

by Terry Hope Romero

Watch this recipe on Delicious TV’s Vegan Mashup

Gyro Roasted Seitan

Serves 4 along with sides or in a pita

[Sit Back & Simmer] [Beginner Cooking]

Seitan gets the gyro treatment oven roasted in a bracing marinade of olive oil, lemon juice, oregano and plenty of garlic. Construct gyro sandwiches with these tender tangy seitan strips (page XX) or for a complete Mediterranean meal serve with either Roasted Lemon Potatoes, Lemony Dill Rice, and Greek Village Salad.

¼ cup lemon juice

3 tablespoons vegetable broth or white wine

3 tablespoons olive oil

5 cloves garlic, peeled and minced

1 1/2 teaspoons dried oregano

½ teaspoon ground cumin

¼ teaspoon sea salt

2 cutlets of Lemon Olive Seitan (page XX), any Coriander Seitan variation (page XX), or 10 ounces commercially prepared seitan

1. Preheat oven to 400 degrees. In a 9 x 13 x 2 inch ceramic or glass baking dish whisk together all the ingredients except the seitan.

2. Slice seitan into strips no thicker than 1/4 inch. Add to marinade and flip strips several times to coat completely. Set aside to marinate while oven is preheating.

3. Roast the seitan for 25 minutes, turning the strips frequently with long handled tongs. Remove from oven and serve immediately.

Seitan Gyro Roll Ups

Makes 4 sandwiches

[Beginner Cooking]

Greek-themed street food at it’s finest! These toothsome sandwiches will satisfy serious cravings and if you already have a batch of seitan cutlets made can be pulled together quickly for hands-on weeknight dinners. While the seitan roasts it’s easy to prepare the rest of the sandwich ingredients. You can also shortcut the Cashew Yogurt Sauce and borrow the yogurt garlic sauce from the dumplings on page XX, but make sure to add the dill.

Note: For the most authentic sandwich possible look for thick, no-pocket pita bread. This is typical of Greek-style pita, and this style of pita is study and well suited for holding in all the heavy moist fillings of this rolled sandwich.

1 recipe Gyro Roasted Seitan, kept warm

1 recipe Cashew Yogurt Sauce

3 tablespoons chopped dill or 1 tablespoon dried dill.

2 cloves garlic, peeled and finely minced

4 Greek-style thick pita breads (see note)

4 teaspoons olive oil

Garnishes:

Diced red ripe tomato

Thin slices of peeled cucumber

Thin slices of red onion

1. Keep the seitan warm by covering the dish with foil. Stir the chopped dill and the garlic into the Cashew Yogurt Sauce and set aside.

2. Brush each pita with 1 teaspoon of olive oil. Preheat a cast iron skillet over high heat, then grill each pita for about 1 minute on each side until the bread is soft and the surface is gently toasted.

3. To assemble a sandwich, brush one side of a pita with a little cashew yogurt sauce. Fill with 1/2 cup or more as desired Gyro Roasted Seitan. Top with tomato, cucumber, and red onion. Drizzle on top more Cashew Yogurt Sauce as desired and roll the pita into a thick roll-up sandwich and eat immediately.

A few gyro twists include:

Use the Tadziki variation for the Cashew Yogurt Sauce.

Add a few slices of Oven Fried Zucchini or Eggplant to the gyro along with the seitan.

Stuff a few french fried potatoes into the sandwich along with the seitan. It sounds crazy but it’s also crazy delicious!

Checkout Terry’s latest book Vegan eats World

Tempeh Bites

Tempeh Bites

by Toni Fiore

I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!

ingredients

2 Pkgs. Tempeh (any style cut into 1 inch cubes)
½ cup Soy sauce (gluten free use Tamari)
½ cup Organic cider vinegar
1/3 cup Pure maple syrup
¼ cup vegetable oil
2 Tbl. Olive oil
2 tsp. ground cumin

method

Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.

Serve as an appetizer with Tofu Tzaziki dip.

Checkout Toni’s cookbook Totally vegetarian
Or check out the Totally vegetarian TV show online

Five Star Pizza

We had a few friends in for dinner tonight and I made a couple of my Five Star Pizzas. They’re so easy to make that preparing them never interferes with cocktail hour! And although I don’t have my pizza stone this recipe worked out great on a regular baking sheet. I picked up some fresh yellow bell peppers, marinated artichokes and black olives at the market and used two remaining fresh beefsteak tomatoes. The only thing outside of the original recipe that I added to my pizza was some leftover Tamari Tempeh  from yesterdays lunch . Tamari Tempeh is one of those recipes I make so often it’s committed to memory. After the tempeh and a little vegetable oil, there’s really only one additional ingredient. Tamari soy sauce. How easy is that? Basically I take a few blocks of Tempeh, cut them in half, then quarters, then cut those quarters in half to create 8 thinner slices. Fry them up in just a little oil and when they’re nice and crispy take them out of the pan and brush them immediately with Tamari. Done! Not only is this great on sandwiches but excellent crumbled on pizza, especially this colorful and crispy pizza, tossed into a tofu scramble or on top of a simple salad. Especially satisfying when we’re craving just a bit of flavor rich protein with our veggies!