Tempeh

tempeh, uncooked

Tempeh, a traditional Indonesian food, is made of cooked and coagulated soybeans. Sold in cellophane-wrapped packages, it’s even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, you’ll be a fan for life.

  • Tempeh may be crumbled and used as a ground meat substitute.
  • Diced and sautéed, it can be tossed into grain, noodle or vegetable dishes
  • Mash it with vegan mayonnaise, add some finely diced celery and minced scallion, and use as a sandwich spread or wrap filling
  • Tempeh may also be sliced and sautéed like cutlets, and served with a barbecue sauce

Though it might be argued that tempeh is not quite as versatile as tofu, there are many tempting ways to use it. Here are some of those you’ll find on VegKitchen:

Tempeh, Brussels Sprouts, and Sweet Potato Stew recipe

Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes; photo by Hannah Kaminsky

For lots more features on healthy lifestyle, explore VegKitchen’s Healthy Vegan Kitchen page.
Here are more of VegKitchen’s Natural Food Guides.


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