CURRIED TEMPEH SALAD
This flavorful and filling curried tempeh salad is perfect for making a hearty sandwich, adding to a wrap or serving over crisp greens. Vegan and gluten-free.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Chop tempeh into bite-size chunks. Add to a pot with water and a steamer basket and steam tempeh for 10-15 minutes. Set aside and let cool.
- While tempeh is cooling, chop all the veggies.
- In a large bowl combine tempeh, celery, red onion, carrots and raisins.
- Make dressing by combining mayo, apple cider vinegar, maple syrup, curry powder, olive oil, pepper, turmeric and sea salt in a bowl. Pour dressing over tempeh, veggies and raisins. Toss to combine.
- Serve immediately or place in the fridge to chill before serving.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 298 kcal, Sugar 10 g, Fat 17 g, Carbohydrate 25 g, Fiber 9 g, Protein 15 g
THAI-STYLE TEMPEH CURRY
This is a tasty dish for tempeh, and a great way to use cabbage. You can use any kind of cabbage, I just happen to love the curly texture of Savoy the best. Once you're done prepping the vegetables, this easy dish goes fast. At the very end, if you want to bulk up the curry, add a couple handfuls of bean sprouts along with the lime and cilantro.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Broil or grill the tempeh until it is well browned all over. When it is cool enough to handle, cut diagonally into slices about ¼-inch thick. Set aside.
- Heat the oil in a wok or wide sauté pan over medium-high heat. When the oil starts to shimmer, add the coriander seeds and fry for a few seconds until they start to darken. Then add the garlic, jalapeño, and ginger. Stir-fry until the garlic starts to color slightly. Add the onions, carrots, and Italian pepper, and stir-fry until they begin to soften but not brown.
- Add half the shredded cabbage. Stir-fry the cabbage until it starts to soften, then add the tempeh slices and gently mix in with the veggies. Cook for a minute. Add the turmeric, ground coriander, and cayenne, and mix to coat the tempeh and vegetables. Cook, stirring, for a minute. Do not let the spices burn.
- Add the remaining cabbage, coconut milk, ¼ cup of water (use it to rinse out the coconut milk stuck in the can), salt or fish sauce, and sesame oil. Mix well. Cover and turn the heat down to simmer.
- Cook for about 10-15 minutes or until cabbage is tender, checking that nothing is sticking. Add some more water if looks too dry. It should be saucy but not swimming. When the cabbage is cooked, remove cover, add the lime juice and cilantro, and mix well. Adjust seasonings. Cook for another minute. It's ready!
Nutrition Facts : Calories 1358
CURRIED TEMPEH
I always enjoy a curry and this is an interesting one with the tempeh being slightly meaty mixed in with the vegetables and potatoes. It does have a little heat from the peppers, but you can omit that if you prefer, or add more if you like. Be careful of the turmeric when cooking, it stains plastic and clothing easily.
Provided by PalatablePastime
Categories Curries
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a dry skillet and add cumin and coriander seeds.
- Swirl around until fragrant then allow to cool.
- Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
- In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
- Cut tempeh into thin strips, then dice.
- Add another tbsp of oil to skillet, and when hot, cook onion until tender.
- Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
- Sprinkle the ground spices over the vegetables and stir to coat evenly.
- Add the tomatoes, ginger, lemongrass, tempeh, and salt.
- Cook, stirring mixture, for 3-4 minutes.
- Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
- Stir in the lime juice and sprinkle the cilantro over the top before serving.
Nutrition Facts : Calories 423.7, Fat 18.4, SaturatedFat 3.4, Sodium 458.4, Carbohydrate 50.5, Fiber 8.6, Sugar 9.8, Protein 21.2
CURRIED TEMPEH SPREAD
Tempeh is a chewy, fermented soy food. For more information, see page 146\. This spread is comparable to a curried chicken salad, though if you already like tempeh, you need not compare it with anything; just enjoy it on fresh wholegrain bread or crackers.
Yield 6 servings
Number Of Ingredients 5
Steps:
- Using your hands, finely crumble the tempeh into a serving bowl.
- Combine the remaining ingredients in a small bowl and stir together. Pour over the tempeh and mix together well. Serve at once.
- Calories: 115
- Total Fat: 5g
- Protein: 7g
- Carbohydrate: 8g
- Cholesterol: 0mg
- Sodium: 109mg
GREEN CURRY WITH TEMPEH
Make and share this Green Curry With Tempeh recipe from Food.com.
Provided by ladyroseofrohan
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle.
- Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator.
- Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside.
- Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions.
- Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.
Nutrition Facts : Calories 289, Fat 21.8, SaturatedFat 9.9, Sodium 329.1, Carbohydrate 17.4, Fiber 3, Sugar 5.9, Protein 11.2
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