Even those who aren’t quite sold on tempeh will be enticed by this delectable, veggie-filled curry. Cauliflower, potatoes, plenty of spices, and tasty cashews add up to a colorful and warming stew. Photos by Evan Atlas.
Tempeh soaks up a sweet and sour marinade; then teams up with a colorful combination of autumnal vegetables in this satisfying cool-season stir-fry. Serve over long-grain rice or with quinoa. Contributed by Susan Jane Cheney, adapted from Stir Crazy! Photos by Evan Atlas. more→
For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen.* more→
This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.
One of the easiest hot meals you can make is a great grilled cheese served with tomato soup. Try something new with your own homemade carrot tomato garden veggie tempeh soup. Not only does it have more than just tomatoes, but it’s packed with tempeh protein. more→
Tempeh and vegetables enveloped in barbecue sauce and roasted brings out amazing flavors, and makes your kitchen aromatic as they bake. Serve with a simple grain or pasta dish and a green salad for an easy weeknight meal. Photos by Hannah Kaminsky.
Provide your body with plenty of energy to make it through a hectic day with this savory mixture of tempeh, onions, carrots, and the green cousins broccoli and kale. Serve it with slices of fresh fruit or whole grain toast. Recipe from Vegan Bites: Recipes for Singles* by Beverly Lynn Bennett. Photos by Hannah Kaminsky. Reprinted by permission of The Book Publishing Company © 2008. more→
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal. Photos by Hannah Kaminsky.
Here’s a simple recipe for tempeh that can be enjoyed year round — it’s baked in a tangy lemon-soy marinade. Delicious served on wilted greens. Contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books. Photos by Hannah Kaminsky. more→
Here’s a lively stir-fry with Southwestern/Mexican flavors. The tempeh absorbs a soy-lime flavor as it simmers, and is livened up with bell peppers, zucchini, cilantro, and chili peppers. Basmati or Texmati rice is a perfect accompaniment. Adapted from Stir Crazy!* by Susan Jane Cheney. Photos by Evan Atlas. more→