We Answered:Jarlsburg Tempeh Casserole
vegetable oil cooking spray
8 ounces tempeh
1/4 cup canola oil
1 small onion , diced
1 small red pepper , diced
3 tablespoons unbleached all purpose flour
2 cups plain soymilk
1 tablespoon vegetarian worcestershire sauce
1 cup grated jarlsberg cheese or non dairy non dairy vegan cheese
2 cups cooked noodles
1 cup frozen peas
fresh ground pepper
1/2 cup crushed corn flakes
1. Note: Use egg noodles if not vegan and use your favorite vegan cheese.
2. Preheat oven to 375Â°F; Pam a 2 to 3-quart casserole. Split tempeh horizontally then cut crosswise in half to make 4 squares.
3. In large deep skillet heat over over med high until hot. Add tempeh and fry, turn once. It should be lightly brown on both sides about 2 to 3 minutes. Drain on paper and sprinkle with the salt. As soon as you can handle it cut into 1/2-inch cubes.
4. Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes. Add pepper and cook until it softens about 3 more minutes.
5. Add flour and cook stirring constantly for 1 minute. Whisk in soy milk and bring to a boil stirring frequently until sauce thickens. Reduce heat and simmer for 3 minutes then stir in Worcestershire sauce.
6. Remove from heat and stir in cheese until melted and smooth. Add noodles and peas. Season to taste. Transfer to baking dish.
7. Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.
Savory Veggie Casserole
1 cup red wine
1/4 cup olive oil
1/4 cup low sodium soy sauce (I use tamari)
2 teaspoons hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
1 teaspoon italian seasoning
1 teaspoon nutritional yeast
1/2 teaspoon rosemary
1 (8 ounce) package tempeh , diced (or use another meat substitute of your choice)
6 garlic cloves , minced (or to taste)
2 shallots , minced
1/2 cup mushrooms , sliced
1 head cauliflower , chopped
1 head broccoli , chopped
1 medium zucchini , diced
1 large tomato , diced
1 1/2 cups cheese (I used a mix of cheddar and jarlsburg...use whatever you have on hand, or soy cheese if vegan)
1. Preheat oven to 425 degrees.
2. Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).
3. Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.
4. Cover baking dish with foil and bake for 10 minutes.
5. Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.
6.Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.
7. After 15 minutes, veggies should be just starting to get soft.
8. Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.
9. Recover and bake 10 more minutes.
10. Enjoy with crusty bread, rice or couscous.
Ken Said:Tempeh recipes?
We Answered:oooo! I know! I love tempeh.
Here's my really easy and fast recipe. I think I'll make some tonight. Thanks for the idea! :)
1 pkg tempeh, cut in thin strips, then halved. It's okay if they break.
2-3 zuccinis, chopped
Several handfuls of mushrooms, sliced
oregano, thyme, garlic, basil, 1tsp each fresh or dried
1/3 cup lemon juice
Fry the tempeh and zuccinis in oil. Add lemon juice once tempeh turns golden brown, and fry a bit longer to decrease moisture. Add everything else and fry until done.
Add salt and pepper to taste. mmmmm.
Serve over rice or noodles.
Lucille Said:Favorite quick tempeh recipe?
We Answered:Tempeh Wingz
These are my version of hot wings, with a slightly more mellow sauce.
Panko are japanese bread crumbs, Theyâ€™re bigger than regular bread crumbs, but if you canâ€™t find them regular bread crumbs are fine.
â– 1 8 oz package of tempeh
â– 1/3 c rice milk
â– 1/3 c flour
â– 1/2 t salt
â– 2 t thyme
â– 1 t paprika
â– fresh ground pepper, to taste
â– 1/2 t garlic powder
â– 2/3 c panko
â– 4 T margarine, melted
â– 2 1/2 T hot sauce
â– 4 T ketchup
â– 2 T agave nectar
In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until tempeh is softened. Pour the pan into a colander and rise with cold water. Allow the tempeh to cool enough that you can handle it.
While the tempeh is cooling, make the sauce. In a large pot, combine all of the sauce ingredients and set aside.
Preheat your oven to 400 degrees.
Make your assembly line for the wings. Put your soymilk in the first bowl, your flour and spices in the second, and your panko in the third. At the end of the line, have a greased baking sheet waiting.
Hopefully by now, the tempeh is cool enough to handle. Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.
Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes. Remove, flip over, and bake for ten more. Just before you take the wings out of the oven, heat the sauce over a medium heat until just warm - thereâ€™s no need to boil it, weâ€™re just trying to make sure the sauce isnâ€™t cold.
When you take the wings out, immediately transfer them to the pot and coat in the sauce. Serve immediately.
Deli Style No-Tuna Melt
Ingredients (makes enough for 4 sandwiches)
8 oz soy tempeh, crumbled into teeeny tiny pieces
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 tsp dill
Salt & Pepper to taste
Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad
If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned.
Both of these recipes are great!
Sylvia Said:what does laughing planet marinate their tempeh in?
We Answered:no sorry maybe one of the others know
Lawrence Said:Does anyone have a good lemon-broiled tempeh recipe that approximates the old White Wave lemon-broiled tempeh?
We Answered:here is a similar recipe i found for you:
"There is something about lemon and tempeh. A number of commercial tempeh patties that are designed to be baked or grilled are first marinated in lemon. Try this easy recipe to make your own marinade."... From The Simple Soybean and Your Health, pp. 209, Mark & Virginia Messina with Kenneth
1/4 cup freshly squeezed lemon juice
1/8 cup olive oil
1/4 teaspoon thyme
1/8 teaspoon black pepper
16 ounces tempeh
1 large onion, sliced into rings
4 whole wheat hamburger rolls
Preheat the oven to 400Â°F.
In a small bowl, combine the lemon juice, olive oil, thyme, and blackpepper for a marinade; set aside. Cut the tempeh into pieces. Place the tempeh pieces in a steamer ormetal sieve over boiling water and steam for 15 minutes.
In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours.
Bake the tempeh, onions, and marinade, covered, for 30 minutes; orcook the tempeh and onions over a grill until heated through, basting with the marinade.
To serve, place the tempeh and onions on the hamburger rolls.Garnish with lettuce and sliced tomatoes.
Yield: 4 servings.
Per serving: 373 calories; 22 grams protein; 18 grams fat; 33 grams carbohydrate
also... if you cut some tempeh into strips, fryin in oil till its browned, then add some soy sauce, nutritional yeast, and a few drops of liquid smoke it comes out really good.
you can make vegan blt's with it.