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Posted By Susan Jane Cheney On July 30, 2004 @ 4:41 am In Healthy Kitchen,Natural Foods Guides | No Comments
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.
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:
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/tips/tempeh/
URLs in this post:
 Tijuana Tempeh: http://www.vegkitchen.com/recipes/tijuana-tempeh/
 Tempeh Teriyaki: http://www.vegkitchen.com/recipes/tempeh-teriyaki/
 Tangy Tempeh with Portobello Mushrooms: http://www.vegkitchen.com/recipes/tangy-tempeh-with-portobello-mushrooms/
 Japanese Noodles with Tempeh and Vegetables: http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/tempeh/japanese-noodles-with-tempeh-and-vegetables/
 Tempeh, Kale, and Sweet Potato Skillet: http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/tempeh/tempeh-kale-and-sweet-potato-skillet/
 Hearty Breakfast Skillet: http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/tempeh/hearty-breakfas-skillet/
 Healthy Vegan Kitchen: http://www.vegkitchen.com/kitchen-tips/
 Natural Food Guides: http://www.vegkitchen.com/category/tips/natural-foods-guides/
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