Tempeh Mac & Cheese

BLAT

Musubi

Tempeh Greek Pasta Salad

Tempeh Burger Tacos

Salad Spring Rolls

Tempeh Katsu

Rice Paper Dumplings

Peanut Ramen With Sriracha Lime Tempeh

Ingredients

Tempeh Ingredients

• 1 block Tempea tempeh, chopped

• 1 tbsp cooking oil

• 1/2 lime, Juiced

• 1/2 tsp lime zest 

• 1 tbsp soy sauce 

• Sriracha, to taste 

• 2 tsp toasted sesame oil 

Broth Ingredients

• 4 cups vegan “chicken” broth

• 3 tbsp smooth peanut butter (no added sugar)

• 1 clove garlic, grated

• 1 tsp ginger, grated

• 2 tbsp soy sauce

Soup Ingredients

• Cooked ramen noodles (3 servings)

• Veggies (we used bok choy) 

• Green onions

• Chill flakes 

• Cilantro

• Peanuts, chopped

Instructions

1. Prepare the ramen noodles according to the package instructions. Then rinse the noodles with cold water, and separate them into bowls. 

2. In a pan over medium heat, add 1 tbsp oil and the chopped tempeh. Cook for 5-7 minutes, or until tempeh starts to become golden. 

3. Mix together the lime juice, zest, 1 tbsp soy sauce, sesame oil, and sriracha. Add to the pan of tempeh and cook for 1 minute. 

4. Add all the broth ingredients to a pot over medium heat. Whisk until the peanut butter is mixed in. Bring to a boil before serving over the noodles in each bowl. 

5. Divide the tempeh into each bowl of broth and noodles. Add your veggies and top with sliced green onions, cilantro, peanuts, and chili flakes.

Cashew Stir-Fry

Ingredients

• 1/2 cup raw cashews 

• 1 package tempeh, diced 

• 1 tbsp oil

• 1 cup cooking onion, chopped 

• 1 cup sliced mushrooms 

• 1 red bell pepper, chopped 

• 2-3 green onions, cut into 1’’ pieces

• Chilli flakes, optional

• 4 cups cooked jasmine rice

Sauce

• 3 tbsp soy sauce 

• 2 tbsp vegetarian oyster sauce

• 1 tsp toasted sesame oil

• 2 tsp sugar 

• 1/2 tsp cornstarch

Instructions

1. Add cashews to a saucepan and toast for 2-5 minutes, or until brown. Remove from the pan and set aside. 

2. Add 1 tbsp oil and cut tempeh to the pan. Cook over medium-high heat for 5 minutes. 

3. Mix the sauce ingredients in a bowl. 

4. Add cooking onions and mushrooms to the pan and stir fry for 3-5 minutes before adding the bell pepper and green onions. Cook for another 3-5 minutes. 

5. Add the sauce and cashews to the pan. Cook until the sauce thickens and looks glossy. 

6. Serve over rice. Top with chilli flakes, if desired. ⁣⁠

Herb Crusted Tempeh

Ingredients

• 1 Package of Tempea

• Veggie broth ⁣⁠(enough to cover)

• 1 Tbsp cornstarch⁣⁠

• 2 Tbsp nutritional yeast⁣⁠ 

• 1/2 Tsp garlic powder⁣⁠

• 1/2 Tsp dried sage ⁣⁠

• 1/2 Tsp dried thyme ⁣⁠

• 1/2 Tsp dried rosemary⁣⁠

• 1/2 Tsp salt⁣⁠

• Pepper, to taste ⁣⁠

• Oil⁣⁠

Instructions

1. Cut your block of tempeh in half, and then carefully slice each piece into 2 thinner halves. Make your cuts carefully so that the thickness of all pieces is similar. ⁣⁠

   2. Marinate the sliced tempeh in veggie broth for at least 30 minutes. Use enough broth to cover the tempeh and add something (like a spoon) to weigh down the tempeh, keeping it under the broth. ⁣⁠

   3. Once the tempeh has marinated, mix the dry ingredients on a plate to create your savoury herb coating. Take a piece of the tempeh from the broth and give it a quick shake to remove excess liquid. Press all sides into the coating mixture so that it's well coated and shake to remove excess powder. Set aside and repeat with all pieces. ⁣⁠

   4. Add a couple of generous splashes of oil to a pan and set to medium heat. Once warm, add the tempeh to the pan. Cook on each side until the tempeh is crispy and browned. Add more oil as needed. ⁣⁠

Tempeh Mushroom Pâté

Ingredients

• 1 Block Tempea Tempeh

• 3 Cups crimini mushrooms, sliced

• 1.5 Cup red onion, diced 

• 1 Tbsp soy sauce

• 1 Tbsp tomato paste 

• 3 Tbsp olive oil

• 3 Cloves garlic, chopped

• 1 Tsp dried thyme

• 1 Tsp fresh rosemary, minced

• ½ Tsp salt

• 1 Tbsp balsamic vinegar

• 1 Tbsp dijon mustard

• 2 Tbsp white miso

• 2 Tbsp fresh parsley

• ½ Tsp black pepper

Instructions

1. Grate a block of tempeh using a large grater. 

2. Add olive oil, grated tempeh, diced onion, sliced mushrooms, tomato paste, and soy sauce to a large pan over medium heat and cook for 7-10 minutes, until mushrooms and onions have softened. 

3. Add herbs, garlic, and salt to the pan and sauté for another 3-5 minutes.

4. Let the tempeh mushroom mixture cool and then add it to a food processor with the remaining ingredients. Blend until the pate becomes smooth and spreadable. Once blended, test the flavour and add salt (or any other ingredients) to taste. You may need to scrape down the sides of your food processor when blending.

5. Serve immediately or store in the fridge.

Tempeh Breakfast Sandwich

SAUSAGE Ingredients

• 1 Package Tempea (grated)⁣

• 1 Small onion (~1/2 cup minced)⁣

• 1 tbsp tamari⁣

• 2 tbsp olive oil ⁣

• 1 tbsp tomato paste⁣

• 1 tsp garlic powder

• 1 tsp dried sage⁣

• 1/2 tsp cumin⁣

• 1 tsp smoked paprika ⁣

• 1/2 tsp salt⁣

• 1/4 tsp ground black pepper⁣

• 1/4 cup Vital wheat gluten⁣

• 2 tbsp water⁣

• 2 tbsp maple syrup ⁣

• Oil for pan-frying⁣

SANDWICH INGREDIENTS

• 4 English muffins

• 4 JUST Egg Folded

• 4 Slices vegan cheese

Instructions

1. In a pan, fry up the grated tempeh, minced onion, tamari, olive oil, and tomato paste over medium heat for about 10 minutes, or until the tempeh starts to brown.⁣

2. Let the cooked tempeh mixture cool until you can handle it and then add it to a bowl with the rest of the sausage ingredients. Mix well and form into 4 equal patties.⁣

3. Fry sausage patties in a pan with a little oil over medium heat until they're browned on each side.⁣

4. Assemble sandwiches and serve.

Maple Mustard Tempeh Bowls

Ingredients

• 1 Package of Tempea tempeh

• 2 tbsp grainy mustard 

• 2 tbsp maple syrup

• 1/2 lemon, juiced

• 1/2 tsp dried thyme

• 1/2 tsp garlic powder

• 2 tbsp olive oil 

• Salt, to taste

BOWL TOPPINGS

• Arugula 

• 1 cup couscous

• Dried cranberries 

• Small kabocha squash

• Oil

Instructions

1. Cut tempeh into 1/2 inch cubes. Mix together the grainy mustard, maple syrup, lemon juice, thyme, garlic powder, olive oil, and a pinch of salt. Add cut tempeh to that mixture to marinate while you prepare the other components. 

2. Chop squash into bite sized pieces and lightly toss with oil before baking at 425 for 20-30 minutes. 

3. Prepare 1 cup of dried couscous according to package instructions. Use vegetable broth for more flavour.

4. Add tempeh and marinade to a pan and cook over medium heat for 10-15 minutes, or until the tempeh begins to lightly brown, tossing as needed to cook evenly. Once cooked, add salt to taste. 

5. Assemble your bowls with couscous, arugula, tempeh, squash, and dried cranberries. 

Notes

• Substitute some of the grainy mustard for dijon for a spicier tempeh.

• Grains like quinoa or millet can be used in place of couscous.

Buffalo Tempeh Salad

Tempeh

• 1 package Tempea, Cubed

• 2 tsp oil

• 1 tbsp vegan butter

• 3 tbsp hot sauce (we used Frank’s)

Salad

• 3 cups romaine lettuce, shredded

• 3 Radishes, sliced

• 10 Cherry tomatoes, halved

• ½ Avocado, cubed

• Ranch Dressing

Instructions

1. Cook cubed tempeh in a pan with the oil over medium heat until browned. Add vegan butter and hot sauce to the pan and turn down the heat. Stir until butter has melted and tempeh is well coated.

2. Assemble salad ingredients in two bowls. Add cooked tempeh on top and drizzle with vegan ranch dressing.

Ginger Tempeh Poke Bowl

Bowl

• 1 cup sushi rice

• 1 package Tempea

• 1 tbsp cooking oil

Cooking

• 2 tbsp low sodium soy sauce

• 1 tsp cornstarch

• 2 tbsp water

• 1 clove minced garlic

• 2 tsp grated ginger

• 1 tsp sriracha

• 1 tsp rice vinegar

Fresh INGREDIENTS

• ½ long English cucumber, chopped

• ½ avocado, diced

• 1 mango, chopped

• 1 green onion, chopped

• 2 radishes, sliced

Instructions

1. Cook sushi rice following package instructions. This can be done in advance and chilled in the fridge.

2. Cube tempeh and cook in a pan with oil over medium heat until golden.

3. In a small bowl, mix soy sauce, cornstarch, water, garlic, ginger, sriracha, and rice vinegar. Stir well until corn starch is fully mixed.

4. Once tempeh is browned, add in the sauce. Turn down the temperature and mix until the sauce has thickened and the tempeh is coated.

5. Divide the cooked sushi rice between two bowls and top with the cooked tempeh, cucumber, avocado, mango, green onion, and radishes.

Crispy Tempeh Herb Salad Toppers

Ingredients

• 1 Package of Tempea

• 1 tbsp olive oil

• 2 tsp dried Italian herbs

• 1/2 tsp garlic powder

• 1/2 tsp salt

Instructions

1. Cut tempeh block into small cubes. 

2. Add tempeh to a bowl and drizzle evenly with olive oil.

3. Sprinkle on the dried herbs, garlic powder, and salt. Mix well. 

4. Cook over medium heat until the tempeh is evenly crispy. 

5. Serve immediately for optimal crispy-ness or store in the fridge for 5-7 days for an easy salad addition.

Jerk Tempeh Mango Bowl

Ingredients

• 8 oz fresh tempeh, sliced into triangular cubes

• 3 tbsp. soy sauce

• 1 1/2 tbsp. jerk seasoning

• 1 tbsp. maple syrup

• 2 tsp lime zest plus 2 tbsp. fresh lime juice, divided

• 2 tbsp. olive oil

• 1 cup white rice

• 2 cups vegetable broth

• 3/4 cup canned black beans, rinsed and drained

• 1/2 cup frozen and thawed corn

• 1/4 cup thinly sliced green onion plus more for garnish

MANGO SAUCE

• 3/4 cup chopped fresh mango

• 3 tbsp. tahini

• 1 tbsp. fresh lemon juice

• 1/2- inch piece peeled ginger

• 1/2 tsp salt

• 1/4 tsp ground turmeric

• 1/4 tsp cayenne pepper

Instructions

1. Place tempeh in a bowl with soy sauce, jerk seasoning, maple syrup, 1 tsp lime zest, 1 tbsp. lime juice, and 1 tbsp. oil; toss to coat. Cover and refrigerate 1 hour.

2. Meanwhile, prepare Mango Sauce by combining all sauce ingredients in a food processor. Blend for 1 minute until smooth, adding up to 3 Tbsp. water to thin out. Set aside.

3. Cook rice according to package instructions in vegetable broth. Once rice is ready, stir in remaining 1 tsp lime zest, 1 tbsp. lime juice, black beans, corn, and green onion. Keep covered until bowls are ready to be assembled.

4. Heat remaining 1 tbsp. oil in a large skillet over medium heat. Add tempeh and marinade to pan; cook until tempeh is crisp, about 5 minutes.

5. Divide rice mixture evenly into each of 4 bowls; top with tempeh and spoon Mango Sauce overtop. Garnish with additional green onion, if desired.

Tempeh Soba Noodle Salad

Ingredients

Tempea

• 1 package tempea (we used green pea)

• 1 tbsp oil

• 2 tsp soy sauce

• 1/4 tsp garlic powder

Salad

• 150g soba noodles

• 1/2 cup edamame beans

• 1/2 cup red cabbage, shredded

• 1 Carrot, julienned

• 1/3 Long English cucumber, julienned

• 1 green onion, sliced

• Fresh cilantro and sesame seeds, to garnish

Dressing

• 2 tbsp soy sauce

• 2 tsp toasted sesame oil

• 1-2 tbsp Rice vinegar

• 1 tbsp maple syrup (or other sweetener)

• 1 tsp grated ginger

• 1 small garlic clove, minced

• 2 tsp miso

• 1 tsp Sriracha (we used chili garlic from Sriracha Revolver)

Instructions

1. Mix all the dressing ingredients together until well combined and set aside.

2. Cube tempeh and toss with soy sauce and garlic powder before adding to an oiled pan over medium heat. Cook until evenly browned, around 7-10 minutes.

3. While the tempeh is cooking, prepare the soba noodles per package instructions. Once cooked, rinse the noodles in cold water and drain.

4. Add the salad ingredients to a large bowl and toss with dressing. Serve topped with tempeh, and garnish with fresh cilantro and sesame seeds.

Jerk Tempeh Mango Bowl

Ingredients

• 8 oz fresh tempeh, sliced into triangular cubes

• 3 tbsp. soy sauce

• 1 1/2 tbsp. jerk seasoning

• 1 tbsp. maple syrup

• 2 tsp lime zest plus 2 tbsp. fresh lime juice, divided

• 2 tbsp. olive oil

• 1 cup white rice

• 2 cups vegetable broth

• 3/4 cup canned black beans, rinsed and drained

• 1/2 cup frozen and thawed corn

• 1/4 cup thinly sliced green onion plus more for garnish

MANGO SAUCE

• 3/4 cup chopped fresh mango

• 3 tbsp. tahini

• 1 tbsp. fresh lemon juice

• 1/2- inch piece peeled ginger

• 1/2 tsp salt

• 1/4 tsp ground turmeric

• 1/4 tsp cayenne pepper

Instructions

1. Place tempeh in a bowl with soy sauce, jerk seasoning, maple syrup, 1 tsp lime zest, 1 tbsp. lime juice, and 1 tbsp. oil; toss to coat. Cover and refrigerate 1 hour.

2. Meanwhile, prepare Mango Sauce by combining all sauce ingredients in a food processor. Blend for 1 minute until smooth, adding up to 3 Tbsp. water to thin out. Set aside.

3. Cook rice according to package instructions in vegetable broth. Once rice is ready, stir in remaining 1 tsp lime zest, 1 tbsp. lime juice, black beans, corn, and green onion. Keep covered until bowls are ready to be assembled.

4. Heat remaining 1 tbsp. oil in a large skillet over medium heat. Add tempeh and marinade to pan; cook until tempeh is crisp, about 5 minutes.

5. Divide rice mixture evenly into each of 4 bowls; top with tempeh and spoon Mango Sauce overtop. Garnish with additional green onion, if desired.

Gochujang Style Tempeh

Ingredients

• 8 oz. fresh tempeh

• 4 tbsp. Gochujang (Korean chili paste) or Thai chili paste

• 2 tsp rice wine vinegar

• 2 tbsp. soy sauce or tamari

• 2 tsp toasted sesame oil

• 2 tbsp. maple syrup

• 2 tbsp. natural vegan yoghurt

• 1 small garlic clove, finely grated

• 1 tsp ginger, finely grated

• cooked rice, to serve

• 2 tbsp. toasted and crushed peanuts, to serve

PICKLED SLAW

• 2 small carrots, julienned

• 15 cm / 6″ daikon / mooli, julienned

• 10 radishes, cut into matchsticks

• 10 sugar snaps, cut very finely

• small wedge of red cabbage, shredded very finely

• 1 spring onion, chopped very finely (green part saved for garnish)

• 2 tbsp seasoned rice wine vinegar

• 2 tsp toasted sesame oil

• salt, adjust to taste

Instructions

1. Tear the tempeh into small-medium chunks with your hands or cube it.

2. Mix all the marinade ingredients (starting from Gochujang paste) together in a bowl. Adjust the seasoning to taste; if too spicy, add more yogurt and water to thin sauce.

3. Set 2 tbsp of the marinade aside and coat all the tempeh in the rest. Make sure all the pieces are evenly coated. Set aside for as long as you can (overnight is ideal, but you can also prepare the dish right away if needed).

4. Spread the marinated tempeh (save the marinade for brushing on more) on a baking tray and put in a 200° C / 390° F oven for about 20 minutes. Drizzle with extra marinade and serve on top of the cooked rice and with a side of slaw, sprinkled with peanuts and spring onions.

SLAW

1. Place all the slaw ingredients (apart from the green part of spring onion) in a bowl.

2. Stir seasoned vinegar, toasted sesame oil and salt through it and set aside for at least 20 minutes for the vegetables to soften and take on the vinegar flavour.

Udon Noodle Soup with Tempeh

Ingredients

• 1 stick cinnamon stick

• 5 cups vegetable broth

• 1 tsp olive oil

• 7oz tempeh (sliced & seasoned with salt)

• ½ lb. baby bok choy (cut in half)

• 14oz cooked Japanese udon noodles

• 4 medium green onions (chopped)

• 6oz sugar snap pea (cleaned)

Instructions

1. Heat the oil in a frying pan and fry seasoned tempeh until golden brown from all sides.

2. Add vegetable broth and cinnamon stick to a pot, simmer for about 10 minutes to infuse.

3. Remove the cinnamon stick from the broth, add the vegetables and udon and simmer for about 2-3 minutes, adjust broth for taste.

4. Remove the soup from the heat and divide it into 2 bowls, top with tempeh and enjoy!

Holiday Tempeh Stuffed Squash

Ingredients

• 2-8 ounce block of tempeh (we used Original)

• 2 medium squash (we used acorn and delicata)

• Oil for cooking

• 1 cup wild rice

• Arils of 1 pomegranate

• 1/2 cup cilantro, chopped, plus more for garnish

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon ground thyme

• 1/4 cup tahini (we thinned this out with a little water)

Instructions

1. Preheat oven to 400ºF. Halve each squash. Scoop out the seeds and stringy pieces. Drizzle the halves with a bit of oil. Place on a baking sheet; bake for 50-55 minutes, until fork tender.

2. Rinse wild rice and add with 2 cups water to a saucepan; bring to a boil. Reduce heat to simmer, cover, and cook for 30-35 minutes. Let sit with the cover on for 10 minutes, then fluff with a fork.

3. In a skillet warm up some oil over medium heat. Pulse tempeh in food processor to crumble and add to the saucepan; cook for 5-7 minutes, stirring, until crispy.

4. In a large bowl, add cooked rice, tempeh, pomegranate arils, cilantro, thyme, salt, and pepper. Stir to combine. Stuff the hollows of each squash half with filling. Bake for 10 minutes.

5. Top each half with a tablespoon of tahini drizzle and chopped cilantro.

Tempeh Wellington

Ingredients

• 2-8 ounce block of tempeh (we used Original & Green Pea)

• 3 cups boiling water

• 8oz button mushrooms, finely chopped

• 2 tbsp olive oil, divided

• 1 onion, diced

• ½ tsp dry thyme

• ½ tsp dry rosemary

• ⅛ tsp black pepper

• ¼ tsp salt

• 4 tsp whole grain mustard, divided

• 2 sheet vegan puff pastry, thawed

Instructions

1. Cut each block of tempeh in half to have 4 pieces. Place them in heat proof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use.

2. In the meantime, prepare the mushrooms. Heat one tablespoon of olive oil in a large skillet. Add the chopped onion and cook over medium heat for 1-2 minutes. Add the mushrooms, thyme, and rosemary and continue cooking for 5 minutes, stirring often.

3. Add salt and pepper and cook for 1 more minute. Set aside.

4. Remove tempeh pieces from the water and pat dry with a paper towel. Season each piece with salt and black pepper to taste.

5. Sear the tempeh pieces over medium heat in 1 tablespoon of oil, about 2 minutes per side. Let them cool until safe enough to handle.

6. Preheat the oven to 400F. Line a baking sheet with parchment paper.

7. Unfold the sheets of puff pastry on a lightly floured surface and stretch each sheet out slightly using a rolling pin. Cut each sheet in half (this will depend on the size of your sheets, some may be big enough that you only need to use one sheet).

8. To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides. Make a couple of slits on the top and transfer each piece to the lined baking sheet.

9. Bake on middle rack for 25 minutes, checking occasionally to make sure the bottom doesn't burn.

10. Serve with your favourite gravy!

Tempeh Lettuce Wraps

with peanut sauce

Ingredients

Tempeh

• 1-8 ounce block of tempeh

• 1 cup vegetable broth

• 1 tsp soy sauce, use tamari if gluten free

• 1 tsp maple syrup

• ¼ tsp ground coriander

• ¼ tsp garlic powder

• 8 leaves of butter lettuce

• 1 medium carrot, peeled and julienned

• 1 to 1 ¼ cups thinly sliced red cabbage

• 1 medium red bell pepper, sliced

Peanut Sauce

• ½ cup creamy peanut butter

• ½ cup water

• 2 tbsp rice vinegar

• 2 tbsp soy sauce (use tamari if gluten free)

• 2 tbsp maple syrup

• 1 tsp toasted sesame oil

Instructions

1. Crumble the tempeh (we pulsed our tempeh a few times in a food processor).

2. In a bowl, mix the vegetable broth, soy sauce, maple syrup, garlic powder, and ground coriander.

3. Heat a nonstick skillet over medium heat. Add the tempeh and the broth mixture. Cook for about 12 minutes, stirring occasionally, until the liquids have completely absorbed into the tempeh. Set aside.

4. For the peanut sauce: whisk all the ingredients together. The sauce should reach a creamy consistency.

5. Assemble the lettuce wraps. Fill the lettuce leaves with the carrots, cabbage, red bell pepper, and some of the tempeh. Drizzle with peanut sauce. Serve immediately.

Tempeh Chickpea Burgers

Ingredients

• 1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp of water)

• 1-8oz Tempea package

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 1 cup canned chickpeas

• 2 medium scallions, sliced thin

• ½ cup shredded vegan cheese

• 3 tsp extra virgin olive oil

Instructions

1. Preheat the oven to 375F. Line a baking sheet with aluminum foil and spray it generously with cooking spray.

2. Combine the ground flax seeds and water in a small bowl. Set aside.

3. Crumble the tempeh (we pulsed out tempeh a few times in a food processor). Transfer to a bowl and add the paprika, garlic powder, salt and black pepper and toss gently.

4. In a separate bowl, mash the chickpeas slightly with your hands.

5. Add the mashed chickpeas, scallions, cheese and flax mixture to the crumbled tempeh, and mix all the ingredients together until well combined. The mixture should be holding together.

6. Divide the mixture in 4 pieces and shape each one into patties, about an inch thick.

7. Brush both sides of each patty with olive oil and carefully transfer them to the baking sheet. Bake at 375F for 30 minutes then broil for about 2 minutes per side, watching them carefully so they don't burn.

8. Serve on your favourite buns topped with your go-to fixings!

Tempeh Hash with Brussel Sprouts

Ingredients

• 1 tablespoon extra-virgin olive oil

• 8 ounces tempeh crumbled

• 2 tablespoons soy sauce

• 1 tablespoon dijon mustard

• 2 teaspoons maple syrup

• ½ teaspoon oregano

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Pinch of cayenne optional

• 3 cups 1-inch diced potatoes

• 1 cup diced shallot, about 2 shallots

• 2 cups shredded brussels sprouts

Instructions

1. In a large skillet, warm the olive oil over medium heat. Add the tempeh and cook for 5-7 minutes, until golden brown.

2. Meanwhile, in a small bowl, whisk together the tamari, maple syrup, mustard, oregano, garlic powder smoked paprika, and cayenne. When the tempeh is done, add it to the bowl and stir until it's evenly coated. Set aside.

3. Add the diced potatoes to the skillet with a pinch of salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Transfer to a plate and set aside.

4. In the same skillet, add the shallot with a pinch of salt and cook for 3 minutes, until translucent. Then add the brussels sprouts and continue to cook for 5 more minutes. Add the potatoes and the tempeh back to the skillet and stir everything together. Cook until heated through and serve.

Korean BBQ Tempeh Wraps

Tempeh Ingredients

• 2-200 g block of Tempea tempeh

• 1 tbsp coconut oil

KOREAN BBQ SAUCE Ingredients

• ¾ cup of water

• ⅓ cup soy sauce

• ¼ cup maple syrup

• ¼ cup tomato paste

• 2 tbsp sriracha hot sauce

• 2 garlic cloves

• 2 tsp freshly grated ginger

• 1 tsp sesame oil

CAESER DRESSING Ingredients

• 1 cup cashews, soaked in boiling water for 1 hour

• ½ cup of water

• 1 garlic clove

• 2 tbsp lemon juice

• 1 tsp salt

• ½ tsp black pepper

WRAPS Ingredients

• 5 large flour tortillas

• 1 large chopped romaine lettuce

• ½ red onion, sliced

• ½ red pepper, sliced

• 2 carrots, julienned

Instructions

1. Stir all korean BBQ sauce ingredients together in a small saucepan and place over medium heat. Allow to simmer on low heat for about 10 minutes, adding a bit of water if sauce becomes too thick.

2. Cut the tempeh into ½ inch thick strips. Place in a bowl, and coat with Korean BBQ sauce. Let sit for 30 minutes.

3. While the tempeh is marinating, add all the Caesar dressing ingredients to a high speed blender or food processor and blend on high for 1-2 minutes. Add more water to make dressing thinner.

4. Set a large non-stick frying pan over medium heat and add coconut oil. Once melted, add the tempeh strips, one by one, careful not to overlap them in the pan if possible. Cook the tempeh until crispy, set aside when ready.

5. In a large bowl, toss the romaine lettuce with half the dressing. Add more or less to your taste.

6. To assemble each wrap, add 2 cups of salad in each, 4-5 pieces of tempeh, sliced onion, red pepper, carrots, and extra sauce.

Crispy Tempeh Tacos

Tempeh Ingredients

• 1 small onion, diced finely⁣

• 1 tbsp oil⁣

• 1 package of soy Tempea, crumbled ⁣

• 1 tbsp soy sauce⁣

• 1/2 tsp garlic powder⁣

• 1 tsp smoked paprika⁣

• 1 tsp ground cumin⁣

• 1 tsp chili powder⁣

• Chipotle or cayenne powder, to taste⁣

• Salt and pepper, to taste⁣

Other Ingredients

• Hard taco shells

• Your favourite taco toppings (ex. salsa, lettuce, tomatoes, cheese, sour cream, avocado, etc.)

Instructions

1. Pan fry the onion and oil over medium heat until the onions begin to brown. ⁣

2. Add the crumbled tempeh and spices to the pan and cook for 5-10 minuted, or until it begins to brown. ⁣

3. While the tempeh crumbles cook, prep your favourite taco toppings. ⁣

4. Once the tempeh is cooked, assemble your tacos and enjoy!

Sesame Ginger Tempeh Bowls

Tempeh Ingredients

• 1 200-g package of Tempea Tempeh, cut into ¼” cubes

• 1 tbsp cooking oil⁣

• 3 tbsp low sodium soy sauce

• 2 tsp corn starch⁣

• 3 tbsp orange juice⁣

• 1-2 cloves garlic, finely minced⁣

• 1 tbsp ginger, finely minced⁣

• 2 tsp toasted sesame oil⁣

Other Ingredients

• 2 servings of rice

• 2 servings steamed broccoli

• Sesame seeds to serve

Instructions

1. Cube your tempeh and cook with 1 tbsp of cooking oil over medium heat until all side are crispy. ⁣

2. While the tempeh is cooking mix the rest of the tempeh ingredients together to create the sauce. ⁣

3. When the tempeh is crispy, add the sauce to the pan and cook over medium low until it thickens.

4. Serve with steamed broccoli, rice, and a sprinkle of sesame seeds. ⁣

Simple Tempeh Fried Rice

Tempeh Ingredients

• 1 200-g package of Tempea Tempeh, cut into ¼” cubes

• 3 tbsp tamari

• 1 tbsp olive oil

• 1 tbsp Sriracha

• ¼ tsp salt

Sauce Ingredients

• 3 tbsp tamari (plus more for veggies and to taste)

• 2 tbsp peanut butter

• 2 tbsp cane sugar or maple syrup

• 1 clove garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tsp chili garlic sauce

• 1 tsp toasted sesame oil

Rice Ingredients

• 1 tsp sesame oil

• 1.5 cups short-grain brown rice rinsed thoroughly through a mesh strainer 

• 4 cloves garlic, minced

• 1 cup chopped green onion

• 1 cup carrots, finely diced

• 1 bell pepper, finely diced

• 1 cup red cabbage, finely diced

Other Ingredients

• Sesame seeds to serve

• Cilantro to serve

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat.

2. Once the oven is preheated, dice the tempeh into 1/4-inch cubes and toss with the marinade ingredients. Add marinated tempeh to a medium pan over medium heat and sauté for 6-8 minutes. Next, add the tempeh to the baking sheet. Bake for 25-35 minutes or until golden brown and firm. 

3. While the tempeh bakes prepare your rice by adding 3 cups of water to a medium pot along with the rinsed brown rice. Bring to a boil, then reduce heat to low, cover, and cook for 35-45 minutes, or according to the package instructions. All of the water should be absorbed, and the rice should be fluffy. 

4. While rice and tempeh are cooking, prepare the sauce by adding all the ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavour as needed, adding more tamari for saltiness, peanut butter for creaminess, sweetener for sweetness, or chili garlic sauce for heat.

5. Heat a large metal or cast iron pan over medium heat. To the pan add the sesame oil. Once hot (but not smoking), add the garlic, green onion, red cabbage, carrot, and pepper. Sauté for 4-5 minutes, stirring occasionally, and season with 1 tbsp tamari.

6. Add cooked rice, tempeh, and the sauce and stir. Cook over medium-high heat for 5-6 minutes, letting it sit still and bake for 30 seconds at a time before stirring again. This will help the rice get crispy.

7. Serve immediately with sesame seeds, cilantro, and any extra chopped green onions.

Ingredients

300g fresh soy tempeh
2 tbsp butter (or vegan substitute)
1 tbsp minced garlic
1 tbsp minced shallots
1 tbsp grated ginger
1 pc Thai chili pepper (optional)
1 medium onion
1 sliced bell pepper
Black pepper to taste

Teriyaki Sauce

1/2c soy sauce
1/4c dark brown sugar
1/2c mirin
1/4c sake

Tempeh Teriyaki

with Traditional Teriyaki Sauce

Cooking Instructions

1. Prepare teriyaki sauce by bringing sauce ingredients to a boil and reduce to simmer until slightly thicker, about 20 minutes.
2. Slice tempeh, onions and bell peppers into bite size pieces.
3. Melt butter and add garlic, shallots ginger and chili pepper for 2 minutes.
4. Add onion and bell pepper and sweat until soft.
5. Add tempeh and stir fry for 5 minutes.
6. Add the teriyaki sauce and cook until tempeh has absorbed the teriyaki sauce and the sauce has slightly thickened.
7. Serve on top of rice.

Tempeh Curry Rice

Japanese-style, Roux-based

Ingredients

600g tempeh, cubed            
2 tbsp. oil
2 carrots, cut into chunks
1 large red onion, thinly sliced        
2 large potatoes, cut into chunks
2 cups vegetable stock        
2 tsp. curry powder
2 tsp. salt
Any additional vegetables such as mushrooms, cauliflower, peas, etc.
Optional: Add grated apples for a hint of sweetness

Roux

4 tbsp. butter            
¼ cup flour
1 tbsp. minced garlic            
2 tbsp. curry powder
Ground black pepper to taste        
1 tsp. paprika or to taste
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce (or vegetarian alternative)

Cooking Instructions

1. Brown tempeh with 1.5 tbsp. oil until golden brown and crispy. Set aside and sauté the onions with the remaining oil over low heat until caramelized.

2. Add the tempeh and the remaining curry ingredients. Cook until the carrots and potatoes are soft.

3. Meanwhile, prepare the roux by melting butter over medium heat. Stir in the garlic for 2 minutes and add the rest of the dry ingredients, mixing until a thick paste has formed. Add the tomato paste and Worcestershire sauce. Continuously stir the paste to prevent burning, until the paste has partially dried and is starting to crumble. Set the paste aside until the vegetables are ready.

4. When the vegetables are soft, add the vegetable stock into the roux and whisk until smooth. Pour this mixture back into the pot with the vegetables and stir until thickened. If desired, add leafy vegetables or any other vegetables that require minimal cooking at the end.

5. Stir for 1 minute and serve over a bed of rice.

Gado-gado

Indonesian Salad with Peanut Sauce

Ingredients

Fresh soy tempeh
Bean sprouts, blanched
Cabbage, blanched
Potatoes, boiled until cooked
Green beans, blanched
Fried Shallots (optional)
Shrimp crackers (optional)

Peanut Sauce

1/2 cup shelled peanuts (85g)
2 tablespoons palm or light brown sugar
5 medium cloves garlic
3 medium-sized shallots
2 lime leaves
2 tablespoons tamarind paste
2 tablespoons vegetable oil (30ml)
Bird’s Eye (Thai) Chili or dry chili flakes, to taste (optional)

Cooking Instructions

1. Prepare boiling water and an ice bath. Blanch vegetables, checking for doneness after 30 seconds or so. Plunge cooked vegetables into ice bath until cooled completely, drain and chill.

2. Pan-fry garlic, shallots, chili and lime leaves until fragrant.

3. Toast peanuts in a 375°F (191°C) oven until golden brown (approx. 5 minutes).

4. Cut tempeh into 1/2" thick strips and pan fry until golden brown. Season with salt and pepper and set aside with cooked vegetables.

5. Combine together peanuts, palm sugar and tamarind paste along with the aromatics into a food processor and grind until coarse. Add water until desired thickness is achieved.

6. Toss the blanched vegetables in peanut sauce, top with fried shallots, shrimp crackers (optional) and pan-fried tempeh.

Crispy Tempeh Salad with Herb Dressing

Quick & easy, light & refreshing

Ingredients

Dressing

½ cup of Olive oil
¼ cup Red wine vinegar
¼ cup Chopped parsley
1 clove of Garlic
¼ cup of Basil
1 tsp-1 tbsp Agave nectar or  maple syrup (depending on taste)
Dash of salt and pepper

Salad

1 head of romaine lettuce, chopped
300g Tempeh, cut in strips
1 tbsp cooking oil
Dash of salt and pepper
2 tbsp Chopped walnuts, pumpkin seeds, or sunflower seeds
Optional: 1 Apple, 1 red pepper, radishes, sliced avocado

Cooking Instructions

1. Put all the dressing ingredients in the blender and blend until smooth.
   Tip: It helps to chop the garlic before hand.
2. Cube the tempeh and pan fry with oil over medium heat until all sides are crispy. Add salt and pepper, to taste.
3. Toss lettuce with the herb dressing and add on all your other salad ingredients to serve.
   Tip: If you’re pre-making the salad, spray the apple with lemon juice to prevent browning.

Ingredients

Dressing

3 tbsp Sesame seed oil
½ cup Soy sauce (gluten free if available)
2 tbsp Cornstarch
3 cloves of Garlic, chopped
Juice of 1 Mandarin orange
3 tbsp Agave nectar or maple syrup
1 tsp Fresh ginger, minced
1-3 tsp Hot sauce (optional)
1-3 tsp Red pepper flakes

Bowl

2 cups brown rice
300g Tempeh, cubed
1 tbsp Coconut oil
1 head of Broccoli cut into small florets
2 Green onions, chopped
1 tbsp Sesame seeds
1/3 cup Cashew nuts, chopped

'Beef' & Broccoli Bowl

Sweet & savoury stir-fry

Cooking Instructions

1. Mix all the dressing ingredients and set aside.
2. Boil 2.5 cups water* for the rice. (*Depending on the type of rice)
3. Heat up the oil on a pan on medium heat and fry the tempeh until browned and crispy.
4. Add the broccoli and fry for approximately 5 minutes until soft but still firm.
5. Toss in the dressing and stir over the heat until all the cornstarch is dissolved and the sauce is evenly mixed.
6. Serve on rice with fresh chopped green onions, sesame seeds, and cashews.

Mediterranean Tempeh Burgers

with Sweet Mint Mayo

Fried Tempeh Hash

Brunch perfection

Deep Fried Pickled Tempeh

with Home-made Dill Sauce

Ingredients

• 1 block of tempeh

• 1 cup of canola or cooking oil

• 1 lemon

Pickling Juice Ingredients

• 1 cup vegetable broth

• 1.5 cups apple cider vinegar

• ½ bunch of dill chopped

• 1 tbsp salt

• 2 tsp coriander seeds

Wet Batter Ingredients

• 1 cup almond milk

• 2 eggs (or vegan egg replacers)

Dry Bread Batter Ingredients

• 1.5 cups of breadcrumbs

• 2 tsp garlic powder

• 1 tsp cayenne pepper

• 1 tsp salt

• 1 tsp pepper

Dip Ingredients

• 1 cup of mayonnaise (vegan if available)

• 1 cup of sour cream (vegan if available)

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp salt

• ¼ cup of dill chopped

Cooking Instructions

1. Mix all the ingredients for the pickling juice in an air-tight container

2. Cut the tempeh into bite sized rectangular pieces and soak in the pickling juice for at least 24 hours in the fridge.

3. Mix the milk and eggs in one bowl

4. Mix the breadcrumbs, garlic powder, salt, and cayenne pepper in another bowl

5. Dip the tempeh in the milk mixture (make sure it’s well covered)

6. Then dip them in the bread mixture until they are well covered

7. Put the tempeh bites into the freezer for 35 minutes allowing the batter to set

8. Heat the oil in a pan on medium/high heat

9. Add the tempeh when the oil is hot and cook until all sides are dark brown

10. Move to a plate with a folded paper towel on it to soak up excess oil

11. Whisk all the dip ingredients together

12. Serve the tempeh with dip and a slice of lemon

Spicy Tempeh Pizza

with Cashew Cheese

Grilled Cheese with Tempeh Bacon

with Balsamic, Brie, and Apricot

Tempeh Risotto

with Salted Almonds & Microgreens

Ingredients

• 1 200g package of tempeh
• 2 tbsp olive oil
• 6 cups veggie broth
• 2 tbsp fresh thyme
• 4 shallots chopped finely
• 1 cup arborio rice
• ¾ cup dry white wine
• ½ cup salted or roasted almonds- chopped
• salt

Directions

1. Heat the olive oil in a large saucepan.
2. Chop up the tempeh so you have thin strips, about 4 cm long and 1 cm wide.
3. Fry the tempeh until it’s browned and crispy, toss in the thyme and cook for another minute. Remove and set aside.
4. Put the pan pack on the stove, with a touch more oil if needed and add the shallots for 2-5 minutes until soft. Add the rice  and then add ½ cup of the white wine and stir with the rice until it’s evaporated. The pan should be hot enough so that the wine and rice is bubbling but not boiling.
5. Once the wine is absorbed, add the veggie stock one cup at a time while stirring. Wait until the first cup is absorbed before adding the next. After 4 cups add the rest of the wine and let it absorb.
6. The rice should be thick and creamy but not mushy- you might have a cup of stock left over.
7. Stir in the almonds and tempeh and cook for 1-2 minutes before serving fresh, topped with fresh thyme and greens. The tempeh should be soft but firm like cooked mushrooms.

Tempeh, Pineapple, and Shiitake Mushroom Kababs with Tequila Teriyaki

Directions

1. Mix the water, soy sauce, cornstarch, and maple syrup in a pot and bring to a boil while stirring with a whisk. Once the cornstarch has dissolved, let it cool and then add the tequila.

2. Let the tempeh and mushrooms marinate in the sauce overnight if possible.

3. Turn the BBQ on high and let it heat up.

4. Put the cubed pineapple, cubed tempeh, and mushrooms on shish kabob sticks and brush with olive oil (Save the leftover sauce!)

5. Turn the heat down to medium on the BBQ and brush the grill with more oil before putting the shish kabobs on the grill

6. Let them grill until the sides of the tempeh are just starting to blacken. Keep rotating until even on all sides. It can take 20-30 minutes.

7. Start brushing the cooked sides of the shish kabobs with the sauce - be generous and repeat often.

8. Once all the sides are done brush with sauce one last time and serve with fresh lime juice (And even a light spray of tequila!)

Tempeh Meatless Loaf

with Spicy Sauce and Garlic Thyme Potatoes

Meatless Loaf Ingredients

• 200g package tempeh

• 3 cloves of garlic minced

• Oil

• 1 yellow onion chopped

• ½ cup of sunflower seeds

• 3 tbsp chia seeds

• ¼ cup chopped parsley

• ½ cup red lentils

• 1 sprig of rosemary, chopped

• 1 tsp fresh thyme

• 3 tbsp tomato paste

• 4 tbsp soy sauce (or gluten free alternative)

Spicy Sauce

• 3 tbsp tomato paste

• 1 tbsp sriracha sauce

• 1 tsp maple syrup

• 1 tsp soy sauce

Instructions

1. Cook the red lentils with 1 cup water. (Bring to a boil and then lower heat and cook for 10-15 minutes, until soft).

2. Pre-heat the oven to 375F.

3. Shred the tempeh with a cheese grater. The tempeh should have the consistency of ground meat

4. Heat the oil in a pan on medium/low and fry up the onion until it is soft.

5. Add the tempeh and fry for 5-10 minutes until the onion starts to brown. Add the garlic and cook for 2-3 more minutes.

6. Add the cooked mixture and the rest of the loaf ingredients into a bowl and mix well.

7. Line a loaf pan in parchment paper and press the tempeh mixture into it, you want it to be firmly pressed in

8. Reduce the heat of the oven to 350 and cook for 20-30 minutes until the edges are browned and pulling away from the edges

9. Let the loaf cool slightly before moving to your serving plate or serving right from the pan. Mix the spicy sauce ingredients and serve while hot!

Tempeh Swedish ‘Meatballs’

with Creamy Cashew Gravy

‘Meatballs’ Ingredients

1 200g package of tempeh
¼ cup of fine bread crumbs
¼ tsp all spice mix
¼ tsp nutmeg
1 tsp garlic powder
1 tbsp chia seeds ground up
1 tbsp olive oil
½ a shallot diced finely
3 sprigs of thyme

Cashew Sauce Ingredients

1 cup cashew cream
1 tbsp worcestershire sauce (or vegan alternative)
1 tbsp dijon mustard
3 tbsp vegan butter

Instructions

1. Soak ¾ cup of unsalted cashews in water 24 hours before you plan to make the recipe, when ready strain the cashews and blend in a high powered blender, slowly adding water until it’s the consistency of a thick alfredo sauce
2. Shred the tempeh in a cheese grater and mix with all the other ‘meatball’ ingredients
3. Use your hands to squish together the ‘meatball’ mixture, adding more oil if needed, until you are able roll the mixture into golf-sized balls
4. Heat up a generous amount of olive oil on a pan on medium heat
5. Cook the ‘meatballs’ until they are nice and brown on all sides in a pan and then bake in oven for 15 minutes.
6. While they are cooking, heat the vegan butter in another pan on low/medium heat, once the butter is melted stir in the cashew cream and the rest of the ingredients
7. Stir the sauce until it is all mixed together, add more water if needed, it should be the consistency of a gravy
8. Spread the cooked sauce on a plate top with the cooked meatballs and fresh thyme and serve!

Spicy Tempeh Sloppy Joe’s

With Sweet Pineapple Slaw

Vegan, serves 4

Ingredients

• 4 fresh buns
• horseradish (optional)

Pineapple Slaw

• ½ cup of chopped red cabbage
• ½ 1 pineapple chopped
• 1 bunch of cilantro chopped
• 2 carrots grated (or chopped finely)
• ¾ cup of mayo or vegan replacement
• juice of 1 lemon
• 2 tsp sugar
• 1 tsp salt

Crunchy Tempeh

• 1 200g package of tempeh chopped finely
• 3 tbsp coconut oil
• 3 cloves of garlic
• 1 tomato chopped
• ½ red bell pepper chopped
• 2-3 hot chili peppers chopped

Instructions

1. Toss the cabbage, carrots, cilantro, and pineapple in a bowl and set aside
2. Mix the mayo, lemon juice, sugar, and salt in a separate bowl
3. Toss the mayo dressing with the mixed veggies and set aside until you’re ready to eat (it will stay crunchy so don’t worry about mixing the dressing and veggies too early!)
4. Heat up the oil  in a pan on medium/high heat and add the tempeh
5. Fry the tempeh until the pieces are browned and slightly blackened, always with a generous amount of olive oil in the pan. It should take 5-10 mins and move them around frequently (it’s going to smoke a bit so turn on your fan!)
6. Put the garlic, tomato, red pepper, and chili peppers in a blender
7. When the tempeh is nice and crispy, remove from the pan and add the blended mixture. Stir in the pan on medium/high heat for 30 seconds to a minute, toss in the tempeh back in and set aside
8. Spread horseradish on the buns, top with the tempeh mix and then the pineapple slaw. Eat immediately!

Roasted Tempeh

with Citrus Beer Marinade

Sweet Sesame Tempeh Bites

Tempeh Dosas

with Dijon Cabbage Salad

BBQ Tempeh Wraps

with Creamy Avocado Cabbage and Sautéed Peppers

Tempeh Sundried Tomato Pesto Pasta

Ingredients

1 200g package of tempeh, chopped into bite sized pieces
1 tsp avocado or coconut oil
1 medium shallot, diced
8 cremini mushrooms, sliced (approx 2.5 cups)
1 tsp garlic powder
½ tsp salt
½ tsp pepper

Sundried Tomato Pesto Ingredients

½ cup pine nuts, flash soaked
1 cup fresh basil, packed down
½ cup sundried tomatoes, drained of oil
¼ cup nutritional yeast
2 cloves of garlic, roughly chopped
⅛ tsp chili flakes
4 tbsp olive oil
¼ cup water or vegetable broth
¼ tsp salt
¼ tsp pepper

Other Ingredients

1 package of white, whole wheat, or gluten free pasta
Pine nuts for serving
Fresh basil for serving
Vegan parmesan cheese for serving

Instructions

1. Prepare the tempeh by cutting into ¼ inch thick strips, then again into squares or bite sized pieces. Add 1 tsp of oil of choice to a large pan over medium heat and add shallots. Cook for 4-5 minutes or until translucent.
2. Add chopped tempeh and cook for approximately 8 minutes, or until lightly browned. Add mushrooms and sauté for another 5-8 minutes or until the mushrooms are soft. Add salt, pepper, and garlic powder and stir to combine for another minute. Set aside.
3. Meanwhile, place a large pot of water on the stove and bring to a boil. Once boiling, add pasta and cook according to package instructions. Once cooked, strain and set aside.
4. Place all of the sundried tomato pesto ingredients in a food processor and blend until smooth. If you find that the pesto is too clumpy or dry, add ⅛ cup of water/stock at a time until it reaches your desired consistency.
5. Add the pesto and pasta noodles to the pan with mushrooms and tempeh and combine with tongs. Serve with vegan parmesan cheese, fresh basil, and a sprinkle of pine nuts.

Heartwarming Vegan Tempeh Ramen

Ingredients

1 200g package of tempeh
1 200g package of tempeh, sliced lengthwise into strips
¼ cup soya sauce or tamari
1 tsp maple syrup
1 tbsp sriracha or other hot sauce
1 tsp sesame oil

Broth Ingredients

1 tsp sesame oil
1 small brown onion or shallot, roughly chopped
1.5 litres vegetable stock
1 tbsp chili garlic paste
2 cloves of garlic, peeled and smashed with a knife
1 inch knob of ginger, roughly chopped
2 tbsp nutritional yeast
2 tbsp miso paste
2 tbsp soya sauce or tamari
A pinch of chili flakes (optional)

Other Ingredients

1 tsp sesame oil
2 cups of boy choy, chopped
1 small package of enoki mushrooms, end removed
1 red pepper, sliced into thick matchsticks
1.5 cups of snow peas, rough ends cut off
Salt and pepper to taste
2 squares of Lotus Foods millet and brown rice ramen noodles
Sesame seeds to serve
Chopped green onions to serve
Pea shoots to serve (optional)

Instructions

1. Add all the tempeh marinade ingredients into a shallow tupperware. Add the sliced tempeh and let sit for 30-60 minutes before cooking. Marinating overnight is also okay.

2. In a medium pan on medium heat, add sesame oil and chopped onion. Sauté for 5-8 minutes or until onion is translucent and slightly browned.

3. Add the onion and the rest of the broth ingredients to a high speed blender and blend on high until no chunks remain. Transfer to an extra large pot on medium heat.

4. While the broth is heating, use the pan you cooked the onion in to cook the marinated tempeh. Lay each piece flat on the pan and cook on one side for 15 or so minutes, flipping halfway through until browned.

5. In a different medium pan, add sesame oil and sauté red pepper for 5 minutes. Add bok choy and cook for another 5 minutes. Add snow peas and enoki mushrooms and cook for 3 minutes. Add salt and pepper and set aside.

6. When the broth is simmering, add the ramen noodles and heat for 5-10 minutes, or until noodles are separated and cooked through.

7. To assemble, divide broth and noodles between 4 large bowls. Next, divide the veggies and top with equal amounts of tempeh. Top with green onions, pea shoots, and sesame seeds.

Santa Fe Tempeh Salad With Peanut Lime Vinaigrette

Ingredients

Tempeh Ingredients
1 200g package of tempeh, sliced lengthwise into strips
⅔ cup vegetable stock
½ tsp cayenne
½ tsp paprika
2 tsp garlic powder
¼ tsp each salt and pepper

Dressing Ingredients

Juice of 1 lime
1 tsp of lime zest
2 heaping tbsp of natural peanut butter
2 tbsp peanut or sesame oil
2 tbsp soya sauce
1 tbsp maple syrup
1 clove of garlic, minced
⅓ cup + 2 tbsp vegetable stock

Salad Ingredients

1 head of romaine lettuce torn into bite sized pieces
1 cup of cooked/canned black beans
1 tsp garlic powder
Salt and pepper to taste
1 cup of cooked corn kernels
16 dates, chopped into small bite sized pieces
2 large handfuls of GF tortilla chips lightly crushed with your hands
2 avocados, sliced lengthwise (or your favourite homemade guacamole)
⅓ cup of cilantro, chopped
⅓ cup crushed peanuts
Lime wedges to serve

Instructions

1. Place the tempeh strips in a shallow, square or rectangular container. Add all of the marinade ingredients and let sit while you prepare the rest of the meal.

2. In a large pan, add the corn and black beans and cook over medium heat for 2 minutes. Add the garlic powder and salt and pepper and cook for another 2-4 minutes, stirring as needed. Remove from heat.

3. Mix all of the dressing ingredients in a sealed jar or container and shake/stir thoroughly. Set aside.

4. In the same pan used to cook the corn and beans, add the tempeh strips in a row, ensuring there’s no overlap. Cook on one side for approximately 6 minutes then flip the strips and cook on the other side for another 6 minutes.

5. To assemble, add ¼ of the lettuce to each bowl. Top with a portion of the chopped dates, corn and beans, crushed tortilla chips, crushed peanuts, ¼ of an avocado, and cilantro. Pour over ¼ of the dressing on each bowl and serve with ¼ of the tempeh strips.

Thai Coconut and Tempeh Cashew Rice

Ingredients

1-200g package of tempeh, sliced lengthwise into strips
1.5 tsp coconut oil, melted
¼ cup soya sauce
2 tbsp maple syrup

Sauce Ingredients

1/2 cup natural peanut butter
1/4 cup soya sauce or tamari
1/3 cup vegetable stock
2 tbsp rice vinegar
1 tbsp sweetener of choice (I used coconut sugar)
Juice of 1/2 a lime
1 tbsp Asian chili garlic sauce
1 tbsp sriracha (optional, omit if you don't like spice)
1 garlic clove, minced
1 tbsp minced fresh ginger (can sub for 1 tsp of ground ginger)

Rice Ingredients

1.5 cups uncooked jasmine rice
3 cups of light coconut milk (approximately two cans, or sub one can for 1.5
cups water)
2 two red peppers, diced
¼ of a large or ½ of a small red cabbage, roughly diced
3 small or 2 large carrots, shredded or ribboned with a peeler
4 stalks of green onion, chopped
½ cup cilantro, chopped
1 lime, squeezed
⅓ cup roughly chopped cashews

Instructions

1. Preheat oven to 425 degrees F. Toss Tempea strips with melted coconut oil, soya sauce, and maple syrup. Lay out the strips on a parchment paper lined cookie sheet, reserving excess liquid. Bake for 15-18 minutes, or until tempeh is crispy, flipping halfway through.

2. While the Tempeh is cooking, add jasmine rice and coconut milk to a medium saucepan and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 13-15 minutes or until fluffy and cooked through.

3. Combine all of the peanut sauce ingredients in a medium bowl or mason jar and whisk or shake to combine.

4. Once the tempeh is done cooking, let it cool for a minute before chopping the strips into small squares. When the rice is done cooking, add it to a large serving bowl and add peanut sauce, all of the veggies, fresh lime juice, chopped and cooked tempeh, cilantro, and green onion. Top with chopped cashews.

Lemon & Caper Fiddleheads with Tempeh

Ingredients

1 200g package of tempeh
2 cups of fresh fiddleheads
2 tbsp olive oil
1 lemon
2 tbsp capers
2 tbsp fresh thyme
⅛ cup fresh parsley chopped
Salt and pepper to serve

Instructions

1. Preheat oven to 415 degrees F and bring a small pot of water to boil on the stove.

2. Wash fiddleheads thoroughly and trim off any ends that have browned before blanching them in the boiling water for 5 mins.

3. Strain the fiddleheads and put aside in a bowl of ice water

4. Heat up the olive oil and a dash of salt on medium heat in a cast iron pan on the stove and fry the tempeh until it is crispy and brown

5. Add the capers to the tempeh and fry for another 3 minutes.

6. Add the lemon juice, fresh thyme, fiddleheads, and a dash more salt to the pan and put the whole mixture in the oven for 8-12 mins

7. Serve with fresh parsley and lemon slices (and more salt to taste)

Truly Turmeric Tempeh Fried Rice

Tempeh Ingredients

1-200g package of tempeh, sliced lengthwise into strips
⅓ cup vegetable stock
1 tbsp Truly Turmeric Whole Root Turmeric Paste
1 tsp maple syrup
Pinch of salt and pepper

Rice Ingredients

1.5 cups of white short grain rice
2 small or 1 medium sized shallot, diced
2 tsp coconut oil, divided
1 garlic clove, minced
1 jalapeño, seeds removed and diced
1 tbsp minced fresh ginger (can sub for 1 tsp of ground ginger)
2 tsp Truly Turmeric Paste
A pinch of chili flakes (optional, for extra heat)
¼ tsp salt
¼ tsp pepper
2 medium or 3 small carrots, sliced into thin rounds
2 cups roughly diced brown cremini mushrooms
1 cup of sugar peas, ends removed, chopped into thirds

Other Ingredients

Extra jalapeños to serve
Chopped green onion to serve

Instructions

1. Place the raw tempeh strips in a shallow square or rectangular tupperware/glass container. Add all the marinade ingredients, seal the tupperware with a lid and shake thoroughly. Set aside while you cook the rest of the meal.

2. Cook rice according to package instructions.

3. Add coconut oil to a large frying pan over medium heat. Add shallots and cook for 3-4 minutes, or until translucent. Add the ginger, jalapeno and garlic and cook for another 2 minutes. Add the Truly Turmeric paste, salt, pepper and optional chili flakes and stir to combine.

4. Add the carrots and mushrooms and cook for 5-7 minutes or until the mushrooms are soft. Add the sugar peas and cook for another 3 minutes. Set veggies aside in a bowl.

5. In the same pan, add the remaining tsp of coconut oil over medium heat until you can spread it around the pan. Place the tempeh strips in a row, making a point to not overlap them (reserve and discard the excess marinade). Cook the tempeh for 7 minutes a side, or until browned. Once cooked, remove from heat, let cool, then chop the strips into bite sized squares.

6. Add the veggies back to the same pan and stir in the cooked rice over medium-low heat. Fry for 3 minutes, stirring frequenlty  before adding the tempeh pieces in.

7. Serve with chopped green onions and extra jalapeno.

Santa Fe Tempeh Salad with Peanut Lime Vinaigrette

Tempeh Ingredients

1 200g package of tempeh, sliced lengthwise into strips
⅔ cup vegetable stock
½ tsp cayenne
½ tsp paprika
2 tsp garlic powder
¼ tsp each salt and pepper

Dressing Ingredients

Juice of 1 lime
1 tsp of lime zest
2 heaping tbsp of natural peanut butter
2 tbsp peanut or sesame oil
2 tbsp soya sauce
1 tbsp maple syrup
1 clove of garlic, minced
⅓ cup + 2 tbsp vegetable stock

Salad Ingredients

1 head of romaine lettuce torn into bite sized pieces
1 cup of cooked/canned black beans
1 tsp garlic powder
Salt and pepper to taste
1 cup of cooked corn kernels
14 dates, chopped into small bite sized pieces
2 large handfuls of GF tortilla chips lightly crushed with your hands
2 avocados, sliced lengthwise (or your favourite homemade guacamole)
⅓ cup of cilantro, chopped
⅓ cup crushed peanuts
Lime wedges to serve

Instructions

1. Place the tempeh strips in a shallow, square or rectangular container. Add all of the marinade ingredients and let sit while you prepare the rest of the meal.

2. In a large pan, add the corn and black beans and cook over medium heat for 2 minutes. Add the garlic powder and salt and pepper and cook for another 2-4 minutes, stirring as needed. Remove from heat.

3. Mix all of the dressing ingredients in a sealed jar or container and shake/stir thoroughly. Set aside.

4. In the same pan used to cook the corn and beans, add the tempeh strips in a row, ensuring there’s no overlap. Cook on one side for approximately 6 minutes then flip the strips and cook on the other side for another 6 minutes.

5. To assemble, add ¼ of the lettuce to each bowl. Top with a portion of the chopped dates, corn and beans, crushed tortilla chips, crushed peanuts, ¼ of an avocado, and cilantro. Pour over ¼ of the dressing on each bowl and serve with ¼ of the tempeh strips.

Chickpea Lentil Tempeh Teriyaki Tacos

Tempeh Ingredients

1-200g package of tempeh, sliced lengthwise into strips
⅓ cup vegetable stock
2 tbsp Naked Coconuts Soyless Sauce
1/2 tsp each: onion and garlic powder
1 tbsp Naked Coconuts Coconut Oil
1/2 cup Naked Coconuts Sesame Ginger Teriyaki Sauce

Asian Slaw Ingredients

1/4 cup apple cider vinegar
2 tbsp sesame oil
1 lime, juiced
2 tbsp Naked Coconuts Soyless Sauce
1 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp Sriracha
1/2 tsp each: salt and pepper
1 cup thinly sliced purple cabbage
1 cup thinly sliced green cabbage (or coleslaw mix)
1/3 cup roughly chopped green onions
6 radishes, sliced into thin circles

Other Ingredients

1 cup white or brown rice
12 small corn or flour tortillas
Sesame seeds to serve
Pea shoots or micro greens to serve

Instructions

1. Slice tempeh into 1/4" strips and place in a shallow dish. Add marinade ingredients (veggie stock to garlic powder) to the dish and let the tempeh marinade for 15 or so minutes.
2. While the tempeh is marinating, cook your rice according package directions.
3. Next, whisk together the sauce ingredients to make the asian slaw (apple cider vinegar to salt and pepper). Next, add the chopped veggies and set aside.
4. Set a large non-stick frying pan over medium heat and add the Naked Coconuts coconut oil. Once melted, add the tempeh strips, one by one, careful not to overlap them in the pan if possible. Cook the strips on medium heat for 7 minutes a side, or until golden brown.
5. Once the tempeh is browned, add the Naked Coconuts Sesame Ginger Teriyaki Sauce. Move the pan in a circular motion so the sauce is absorbed by all the strips. Cook until the sauce has thickened. Remove from heat and set aside.
6. To assemble, lay out each corn or flour tortilla on a flat surface and add a few heaping tbsp of rice. Top with 2-3 tempeh strips. followed by a few heaping tbsp of the asian slaw. Add 2 tbsp of asian slaw sauce to each taco. Top with optional ingredients such as sesame seeds and pea shoots.

Spicy Habanero Pineapple Tempeh Burgers

Tempeh Ingredients

• 1-200 g block of Tempea tempeh

• ¾ bottle of Roasters Habanero Pineapple hot sauce

• ¼ cup veggie stock

• Salt and pepper to taste

• 2 tbsp tahini

• 1 tbsp coconut oil

Cilantro Avocado Mayo Ingredients

• ½ ripe avocado

• ¼ cup vegan mayo

• ¼ cup cilantro leaves, packed

• Pinch of salt and pepper

• 1 clove of garlic

Burger Ingredients

• 1 cup pickled purple cabbage (homemade or store bought)

• 4 vegan sesame seed buns (can be swapped for GF)

• Extra cilantro for serving

Instructions

1. Slice tempeh into two triangles, and then slice each triangle again so the they become half as thick. Place the tempeh in a shallow dish. Add the rest of the marinade ingredients to the dish and let the tempeh marinade for 15 minutes or so.

2. While the tempeh is marinating, add all the avocado mayo ingredients to a high speed blender or food processor and blend on high for 1-2 minutes.

3. Set a large non-stick frying pan over medium heat and add coconut oil. Once melted, add the tempeh patties, one by one, careful not to overlap them in the pan if possible. Cook the tempeh on medium heat for 9 minutes a side, or until golden brown. season with salt and pepper.

4. To assemble, cut each burger bun in half. Add 2 tbsp of the mayo to the bottom half of the bun, followed by 1 triangle of tempeh, ¼ cup of loosely packed pickled cabbage and extra cilantro.

Tempeh Rainbow Pad Thai

Tempeh Ingredients

1-200g package of tempeh, sliced lengthwise into strips
⅓ cup vegetable stock
2 tbsp chili garlic sauce
1 tbsp maple syrup or brown sugar
1 tbsp rice vinegar
1 tbsp soya sauce or tamari
1 tsp sesame oil

Rice Ingredients

3 tbsp vegan fish sauce or regular fish sauce (optional, but the taste will be different without it; sub for more soya sauce if you don’t have any)
3 tbsp sweetener of choice
½ cup vegetable stock
¼ cup soya sauce or tamari
3 tbsp rice vinegar
2 tbsp chili garlic sauce
3 cloves of garlic, minced
1.5 tbsp sesame oil

Pad Thai Ingredients

4 sprigs  green onion, chopped
1 tsp sesame oil
1 red, yellow, or orange bell pepper, cut into matchsticks
½ crown of broccoli, chopped into small florets
½ medium zucchini, grated
2 medium (or one large) carrots, grated
1 package of rice stick noodles (brown or white works)
4 tbsp of high heat oil (coconut, avocado, Flax, etc.)
⅓ cup water
Chopped cilantro or Thai basil to serve
Crushed peanuts to serve

Instructions

1. Soak rice noodles in warm water in a large bowl or dish. Ensure that they are covered completely in the water.

2. Start by slicing your tempeh block into evenly sized strips. Place in a rectangular or square shaped tupperware or glass container (ensure it has a lid). Add all the marinade ingredients, seal with the lid, and shake to coat. Let this sit while you prepare the rest of the meal, flipping the container upside down halfway through marinating.

3. Add all of the sauce ingredients to a medium sized bowl, whisk, and set aside.

4. While you chop up the vegetables, cook the tempeh strips over medium heat for 7-8 minutes a side in a large non-stick skillet, ensuring there’s no overlap. Set tempeh aside when crispy and cooked through.

5. In the same pan you used to cook the tempeh, add sesame oil and green onions and sauté on low/medium heat for 3 minutes, or until onions are soft.

6. Add the peppers and broccoli and sauté over medium heat for 5  minutes. Add the remainder of the veggies and sauté for another 3-5 or so minutes, until all the vegetables are tender, but not overcooked. Set the veggies aside in a bowl.

7. In the same large non-stick pan, add oil and water, then add the soaked and drained rice noodles. Using tongs, stir around the noodles until they’re coated in oil/water. Cover with a lid and steam for 3 minutes, watching to make sure the noodles don’t stick. Uncover and stir frequently, adding more oil as needed to prevent noodles from sticking to the pan as they cook*.

8. Next, add the sauce and stir, cooking for 30 seconds. Add vegetables and stir to combine.

9. Serve with crushed peanuts and cilantro or Thai basil.

Notes:

*  Traditional pad thai is loaded with oil (we’re talking upwards of a 1/3 cup), but we try to keep it to a minimum without causing the noodles to stick. You can experiment with what works best, but from experience, we’ve found the water/oil combo is perfect because the noodles cook but don’t stick as much.

Tempeh Fried Noodles

Ingredients

200g Tempea Chickpea/Lentil Tempeh
300g dry noodles/spaghetti
1 large bell pepper
1 large onion
100g mushrooms
1 stem of green onion
3 cloves of garlic
2 bulbs of shallot
1 birds eye chilli
¼ cup soy sauce/tamari
2 tbsp of vegan oyster sauce
2 tbsp of cooking oil
Black pepper and salt to taste

Instructions

1. Start by boiling a pot of water with a sufficient amount of salt to help salt the noodles.

2. Slice the onion, pepper, and mushrooms into thin slices.

3. Cut the green onion on the bias into thin slivers.

4. Mince the garlic, shallot, and chilli.

5. Cut the block of tempeh in half, and slice the tempeh widthwise into 1-mm thick slices.

6. Boil the noodles until they are medium firm or al-dente.

7. Heat up the cooking oil in a pan/wok on high heat and stir fry the onions, garlic, shallots, and chilli

8. Once the onion has turned slightly translucent, add the sliced tempeh and continue stir, frying for another 2 minutes.

9. After 2 minutes, add the bell peppers and mushroom, stir-fry, and add a 1/8 cup of water and cover to let the vegetables cook for 5 minutes.

10. Add the drained noodles into the pan/wok along with the soy sauce and the vegan oyster sauce and stir fry on high until most of the liquid has evaporated.

11. Add the green onion, black pepper, and salt to taste.

Tempeh Mapo Tofu

Ingredients

200g of Tempea Chickpea/Lentil Tempeh

450g of silken firm tofu

3 cloves of garlic

2 cm of fresh ginger

1 birds eye chilli (optional)

1 stalk of green onion

1 tsp sesame oil

3 tbsp chilli bean paste (doubanjiang)

2 tbsp soy sauce

1 tbsp vegan oyster sauce

2 tbsp of cooking oil

½ tbsp corn starch

½ cup water

Instructions

1. Mince Tempea chickpea/lentil tempeh, garlic, ginger, and chilli and chop green onions.

2. Drain the tofu and cut into 2 cm cubes.

3. Heat cooking oil in a pan/wok on medium high heat, and pan fry minced tempeh until it is golden brown.

4. Add garlic, ginger, and chilli and stir fry until they are fragrant.

5. Mix in the chilli bean paste, soy sauce, vegan oyster sauce, and sesame oil and stir fry until it is thoroughly mixed.

6. Add cubed tofu and stir gently without mashing the tofu until it is heated through.

7. Dissolve corn starch in cold water and add the solution into the pan and cook until it is boiling.

8. Add green onions before removing from the heat.

9. Serve on top of rice.

Tempeh and Mushroom Stuffing

Ingredients

1 medium sized loaf of bread (any kind, but we recommend a loaf from a bakery), cut into small cubes
1 tsp oil (avocado, olive, vegetable, etc.)
1 medium sized yellow or white onion, roughly diced
4 ribs of celery, roughly diced
10 brown or white cremini mushrooms, roughly diced
1-200 g package of tempeh (any flavour)
½ cup vegetable stock
4 cloves of garlic, minced
1.5 tbsp fresh chopped rosemary
1 tsp dried thyme
¼ tsp salt
¼ tsp pepper
1.5 cup vegetable stock
Juice of 1 lemon
1 tbsp oil (avocado, olive, vegetable, etc.)

Instructions

1. Start by preheating the oven to 350 F.

2. Cut up the loaf of bread into small cubes. If the bread is fresh, place the bread pieces on a large baking sheet and cook at 350 F for 10-12 minutes or until dry. Alternatively, you can let your bread pieces sit out overnight until they become stale. When cooked, remove from heat and raise oven temperature to 375 F.

3. Add a large frying pan to medium heat and add first teaspoon of oil. When heated, add onions and sauté for 5 minutes or until translucent and soft. Add celery and mushroom and cook for another 5 minutes, stirring every so often.

4. Crumble the tofu into the pan using your hands and then mix. Add ½ cup of vegetable stock and cook for another 5 minutes.

5. Add the spices, salt, pepper, and garlic and cook for another 2 minutes.

6. Add the bread to a large mixing bowl and top with the vegetable mix. Stir until well combined. Add the remaining 1.5 cups of vegetable stock, lemon juice, 1 tablespoon of oil and stir. Transfer mixture to a deep baking baking dish and cover with foil.

7. Bake at 375 F for 20 minutes with the foil, and then remove the foil for the remaining 10-12 minutes.

Cheesy Tempeh Nachos

Ingredients

Cheese Sauce

• 1 medium Russet Potato or other white fleshed potato

• ½ cup Raw Cashews

• ½ roasted red pepper

• ⅓ cup Water

• ⅛ cup avocado oil or other mild tasting oil

• ¼ cup nutritional yeast

• 1 tbsp lemon juice

• ¾ tsp sea salt

• 1 clove of garlic

Tempeh

• 1 small shallot, diced

• 1 tbsp coconut oil

• 1 200g package of chickpea lentil or soy Tempea

• 2 tbsp tamari

• ½ tsp Sea Salt

• ¼ tsp chili flakes

• 1 tbsp Chili Powder

• ½ tsp cumin

• ¼ tsp Paprika

Other Ingredients

• 1 bag of Tortilla Chips

• Mix of your favourite nacho toppings bell peppers, baked yam, green onion, chopped tomatoes, olives, hot peppers, cilantro hot sauce etc.

• Guacamole (optional)

Instructions

1. Cheese Sauce: If roasting your own red pepper, heat your oven to 400℉. Cut the pepper in half, remove stem and seeds. Place on a baking sheet, then drizzle the halves with oil. Roast for 20-25 minutes until the skin becomes charred. Remove from the oven and cool.

2. Peel the potato and dice into similar sized cubes. Add to a small pot of boiling, salted water. Once the water starts to boil, add your cashews to the pot. This will help soften them, making them easier to blend. Once the potatoes are soft, drain into a colander.

3. Add your cashews and cooked potatoes to the food processor, along with remaining ingredients. Blend until smooth. You can adjust the water amount until you get the consistency you like.

4. Tempeh: Heat the oil in a pan over medium high heat. Add the shallot and sauté for 3-4 minutes until soft. Then, crumble the tempeh and add the spices. Continue breaking up the tempeh as you stir and mix in the spices with a wooden spoon or spatula. Continue cooking for 5-10 minutes until you get the desired texture.

5. Nacho assembly: Finely dice the vegetables you’re using. Spread a layer of tortilla chips on a sheet pan lined with parchment. Drizzle cheese sauce evenly and sprinkle chopped veg and tempeh. Bake in a 400℉ oven for 10-15 minutes. Eat right away as the chips may become soggy over time.

Kale Salad with Creamy Hummus Dressing & Spicy Tempeh

Ingredients

Tempeh Ingredients:
1-200g package of Tempea tempeh
4 tbsp Sriracha
1 tbsp sesame oil
2 tbsp tamari or soya sauce

Creamy Hummus Dressing Ingredients:
¾ cup original hummus
2 tbsp olive oil
3 tbsp capers, roughly chopped
1 tbsp juice from caper jar
½ lemon, juiced
½ tsp salt
½ tsp pepper

Salad Ingredients:
2 heads of organic green kale
1 tbsp olive oil
½ lemon, juiced
½ cup crispy chickpeas (either homemade or bought)
1 cup cooked quinoa
Hemp hearts for topping (optional)

Instructions

1. Preheat oven to 400 F.

2. Slice tempeh into thin ¼ inch strips and place in a shallow bowl alongside the rest of the tempeh ingredients. Toss the tempeh to coat completely, then transfer to a parchment paper lined baking sheet.

3. Bake at 400 F for 20-25 minutes (or until crispy), flipping halfway through.

4. Wash and de-stem kale and tear leafs into bite sized pieces. Place the kale in a bowl and add lemon and oil. Massage for 3 minutes using your hands, or until the leafs are tender.

5. To make the dressing, add all the ingredients in a medium sized bowl and whisk together.

6. To assemble the salad, place a few handfuls of the massaged kale in each bowl, top with ½ cup cooked quinoa, 4-5 tempeh strips, crispy chickpeas, and hemp hearts.

Tempeh Breakfast Tacos

Ingredients

1 medium sized yam, cut into ¼” cubes
1 tbsp coconut oil
1 shallot
2 cloves of garlic
1-200g package of Tempea Tempeh
1 tsp each: cumin, chili powder, paprika
1 tbsp hot sauce of choice (optional)
Salt and pepper to taste
½ cup cherry tomatoes, cut into halves
8 small flour or corn tortillas
1 avocado sliced lengthwise, to serve
Salsa to serve
Juice of one lime to serve
Cilantro to serve

Instructions

1. Heat a medium pot of water over high heat and bring to a boil. Once boiled, add yams and cook for 2 minutes. Drain and set aside.

2. Heat oil over medium heat in a large frying pan. Add shallots and ginger, cook for 3 minutes until soft and fragrant, careful not to burn the garlic.

3. Next, using your hands, crumble the tempeh into small chunks in the pan. Stir and cook for 5 minutes, or until tempeh is lightly browned.

4. Add yam, spices, hot sauce (optional), salt, and pepper and stir, cooking for an additional 2 minutes. Stir in tomatoes.

5. To serve, scoop a generous amount of the Tempea filling onto each soft taco shell, and add sliced avocado, salsa, cilantro, and serve with lime.

Maple Tempeh & Fig Jam Sandwiches

with caramelized onion, apple, & cashew cheese

Ingredients

1-200 g package of fresh soy Tempea tempeh
¼ cup maple syrup
⅓ cup tamari
2 tbsp + 1 tsp coconut oil, melted
1 sweet onion, roughly sliced
1 small gala apple, sliced into thin half moons
1 cup arugula, packed
8 tbsp (or ½ cup) cashew cheese (either homemade or bought)
8 tbsp (or ½ cup) East Van Jam, fig flavour
8 pieces of sourdough bread, or bread of choice
Salt and pepper to taste

Instructions

1. Start by slicing the Tempea tempeh into thin ¼ inch strips, lengthwise.

2. Whisk the marinade ingredients in a shallow bowl (maple syrup to 2 tbsp of melted coconut oil) and dip each piece of tempeh into the marinade, leaving all the pieces submerged for 5-10 min while you prepare the other ingredients.

3. Add 1 tsp of coconut oil to a medium pan over medium-low heat and add onion. Sauté for 10 minutes, or until caramelized. Add apple slices and cook for another 5 minutes until the apple slices are tender, stirring occasionally. Add salt and pepper to taste.

4. Add tempeh slices to a heated medium sized pan, and lay out the slices evenly so they aren’t overlapping. Cook tempeh over medium heat for 6-7 minutes a side or until golden brown and crispy.

5. Toast the bread in a toaster or oven.

6. To assemble, spread 2 tbsp of cashew cheese on one piece of bread and 2 tbsp of jam on the other piece. Add 4-5 strips of maple tempeh, ¼ cup of arugula, and a generous portion of the onion and apple mixture. Makes 4 sandwiches.

Peanut Tempeh Kale Salad

Tempeh Ingredients

1-200g package of Temepa tempeh, cut into thin ⅛” strips
¼ tsp red pepper flakes
1 ½ tbsp sesame oil
2 tbsp creamy peanut butter (can sub another kind of nut butter)
2 tbsp tamari
1 lime, juiced
2 tbsp maple syrup

Salad Ingredients

¼ package brown or white vermicelli noodles, soaked in hot water for 20 minutes
2 medium carrots, ribboned with a peeler or spiralizer
1/4 cup chopped cilantro
3 tbsp chopped mint
1 bunch of kale, washed well and roughly chopped
1 cup thinly sliced red cabbage
1 medium red bell pepper thinly sliced
⅓ cup crushed or toasted peanuts or cashews to serve
2 stalks green onions, chopped to serve

Dressing Ingredients

1/3 cup creamy peanut butter
3 tbsp tamari
2 tbsp maple syrup
1 tsp chili garlic sauce
1 medium lime, juiced
1 tbsp rice vinegar
¼-½ cup of water to thin

Instructions

1. Start by submerging and soaking vermicelli rice noodles in hot water from the tap (no need to boil the water first). Set aside.

2. Cut fresh tempeh into strips and whisk together all the marinade ingredients. Place tempeh strips in a square or rectangular air tight container along with the marinade ingredients and seal with lid. Turn upside down and sideways a few times so all pieces are covered. Set aside while you prepare the rest of the salad. Preheat oven to 375 F.

3. Whisk together all the dressing ingredients and set aside.

4. Chop up all the salad ingredients including the veggies and herbs and place in a large salad bowl. Add drained vermicelli noodles once soft.

5. Once the tempeh has been marinating for at least 20 min, place tempeh strips onto a parchment paper lined baking sheet and bake at 375 for 25-30 min or until tempeh is crispy (option to complete the marinade well ahead of time or even the night before so you can cook the tempeh while you prepare the rest of the salad).

6. To assemble, add peanut tempeh to the salad bowl and top with dressing, green onions and crushed peanuts.

Red Coconut Curry Soup with Spicy Tempeh

Tempeh Ingredients

1-200g package soy Tempea Tempeh
¼ cup tamari
2 tbsp Sriracha
¼ tsp salt
⅛ tsp pepper
1 tsp maple syrup
1 tsp sesame oil

Rice Ingredients

1 package brown or white rice stick noodles
1 tsp oil for cooking (we used coconut)
1 shallot, minced
3 cloves garlic, minced
1 inch ginger, grated
2.5 tbsp authentic red curry paste
8 brown cremini or shiitake mushrooms, sliced
1 can full fat coconut milk
8 cups vegetable stock
2 tsp dried seaweed
Juice of one lime
1/4 tsp salt

Ingredients to Serve

Chopped dried seaweed
Toasted sesame seeds or peanuts
Drizzle of sesame oil
Fresh cilantro
Thinly sliced red onion
Chopped green onion (optional)
Lime wedges
Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. Cook rice noodles according to package instructions. Once cooked, strain the noodles, and then re-submerge them in cold water until the soup is ready.

3. Slice tempeh into ¼” thick strips, and place in a square or rectangular Tupperware. Add marinade ingredients and seal Tupperware with a lid. Shake gently to combine and let sit until the oven has preheated. Once preheated, add tempeh strips to a parchment paper or silicon mat lined baking sheet and bake at 400F for 20 minutes. After 20 minutes, flip strips, and return to the oven to bake for another 10 minutes. Remove from oven and let cool.

4. Heat a large, deep pot over medium heat and add cooking oil. Once hot, add shallots and cook for 3-4 minutes, or until soft. Add garlic and ginger and cook for another 2 minutes, stirring frequently. Add curry paste and stir.

5. Next, add the mushrooms, coconut milk and vegetable stock and let the mixture come to a low simmer. Simmer on low for 10 minutes, or until the mushrooms are soft and cooked. After 10 or so minutes, turn the heat to low, and add the seaweed (it’s easiest to add the seaweed to a tea ball so you can easily remove it later). Remove the seaweed after 2 minutes. Add lime juice and salt to taste.

6. To serve, divide drained noodles, mushrooms and broth between 4 bowls. Top with sesame seeds or peanuts, lime wedges, sesame oil, red onion, seaweed (optional) cilantro and salt and pepper to taste. Finally, add baked tempeh.

7. Serve hot and enjoy! Leftovers will keep for one day.

Tempeh & Yam Enchiladas

Ingredients

1-200g package of Tempea tempeh, crumbled with hands
3 cups yams, peeled and diced into small ½ inch cubes
10 small corn or flour tortillas
1 tbsp (melted) coconut or avocado oil
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 small yellow or white onion, diced
2 cloves garlic, minced
¼ tsp salt
2 cups chopped rainbow chard or kale
2 cans enchilada sauce (store bought or homemade), divided
1 cup shredded vegan cheese
Cilantro to serve
Avocado or avocado crema to serve
Green onion and chopped fresh tomatoes to serve

Instructions

1. Preheat oven to 400 F. 

2. Add cubed yams to a large bowl and add oil, spices, salt, onion, garlic and crumbled tempeh. Toss to combine. Place on a parchment paper lined baking pan and spread out mixture evenly.

3. Bake for 25-30 minutes at 400 F until yams are tender when pierced with a fork and tempeh is golden brown. Remove from heat and lower oven temperature to 350 F.

4. Meanwhile, add kale/chard to the same bowl used for the yams and add yam mixture when cooked. Toss to combine.

5. Add ⅓ cup of the enchilada sauce and stir.

6. Pour approximately 1/3 of the remaining enchilada sauce into the bottom of a 9x13” baking dish. Spread to coat the pan.

7. Lay the first tortilla down in the dish and coat with the sauce on both sides. Fill with ⅓ cup of the filling then roll up the tortilla with the seam facing down on the bottom of the pan. Add any remaining filling to the edge of the dish. If you run out of space to roll the tortillas in the baking dish, continue to prepare them on a regular plate, transferring them to the dish after. Pour remaining enchilada sauce over the enchiladas and top evenly with vegan cheese.

8. Bake at 350 for 15-20 minutes or until the sauce is bubbling and the cheese is melted.

9. Top with cilantro, green onion, and tomatoes to serve.

Yellow Split Pea Soup with Smoky Tempeh Bites

Tempeh Ingredients

1-200g package of Tempea Tempeh (soy or chickpea lentil) 
Juice of one lemon 
2 tbsp tamari
2 tsp maple syrup
2 tsp olive or vegetable oil
1/2 teaspoon smoked paprika
Black pepper
A pinch of salt

Soup Ingredients

1 tbsp olive oil
1 large white or yellow onion chopped
3 carrots peeled and chopped
2 stalks celery chopped
4 cloves garlic roughly chopped
2 tsp dried thyme
1/2 tsp smoked paprika
1 tsp salt
1/4 teaspoon fresh ground pepper
2 1/4 cups green split peas, soaked for few hours (or overnight) and drained, if possible
Approximately 3/4 lb of peeled potatoes of your choosing, chopped into 1” chunks
8 cups vegetable broth
Juice of ½ a lemon to taste

Instructions

1. Start by prepping the tempeh croutons. Whisk together all of the marinade ingredients in a medium glass Tupperware container. Slice tempeh into small crouton sized cubes and add to the container. Seal and shake gently so all the pieces are coated. Place in the fridge and let sit for 1-12 hours (overnight is ideal if you have time). When the cubes are ready to bake, preheat the oven to 350F. Remove the cubes from the marinade (discarding the marinade) and transfer them to a lined baking sheet. Bake for 20 minutes, or until crispy at the edges. 

2. To prepare the soup, start by heating the olive oil in a large soup pot over medium heat. Add the onion, carrots, garlic and celery. Sauté for approximately 5-7 minutes, or until the onions are soft. Add the thyme, and paprika. Stir.

3. Add the salt, pepper, split peas, potato, and 8 cups broth to the pot. Bring mixture to a boil, reduce heat to low, and cover. Simmer for 1 hour, or until the split peas are very tender. Stir the soup every now and then.

4. Transfer the soup to a blender and puree until smooth and creamy. Transfer back to the pot when finished. Alternatively, you can use an immersion blender to puree. Taste the soup and adjust seasonings as needed. Lastly, stir in the lemon juice.

5. To serve, divide the soup into bowls and top each bowl with a few tempeh croutons. Season with salt and pepper to taste.

BBQ Tempeh Loaded Yams

Tempeh Ingredients

1 tsp olive, coconut, or avocado oil
1 small onion, diced
1-200g package of tempeh, crumbled
1 cup of vegan/GF friendly BBQ sauce
1 bell pepper, chopped
Salt and pepper to taste

Other Ingredients

1 tbsp olive, coconut or avocado oil
3 medium sized yams, cut in half lengthwise
1/4 small cabbage, thinly sliced lengthwise
Guacamole or avocado to serve
Chopped cilantro to serve
Limes to serve

Instructions

1. Preheat oven to 425 F.

2. In the meantime, prepare your yams by drizzling the oil on a medium sized baking sheet. Roll each half yam in the oil, spreading it around on the pan, and coating both sides of the yam. Do this for all the yam halves and then place them face down on the sheet for baking. Bake at 425F for 20-25 minutes.

3. While the yams are baking, add the other tsp of oil to a medium sized pan and heat over medium-low heat. Add onion and sauté until soft. Add bell pepper chunks and cook for another 4-5 minutes, stirring frequently.

4. Add the crumbled tempeh and stir to cook for another 5 minutes until it starts to brown and cook through. Add BBQ sauce and stir to incorporate.

5. To serve, place the yams face up and top with a 3 tbsp of the tempeh mixture, a small handful of red cabbage, 2 tbsp of guacamole or a few slices of avocado, 1 tbsp of fresh chopped cilantro and fresh lime juice.

Holiday Tempeh & Couscous Stuffed Squash

Tempeh Ingredients

1-200g package of Tempea tempeh
1 tbsp maple syrup
1 tsp vegan worcestershire sauce
¼ cup tamari
½ tsp paprika
¼ tsp cayenne
¼ tsp salt
¼ tsp pepper

Couscous Ingredients

1 cup uncooked pearl couscous
1 ¼ cup vegetable broth

Other Ingredients

3 small acorn squash, halved and seeds removed
2 tsp olive oil, divided
Sprinkle of salt and pepper
2 cloves garlic, minced
1 small leek, thinly sliced
2 medium or 3 small carrots, sliced into thin rounds
2 cups chopped brown cremini mushrooms
1 cup chopped and de-stemmed red, green, or rainbow chard
¼ tsp salt
2 tsp maple syrup
1 tbsp tamari
½ lemon, juiced
1 small can of chickpeas, drained and rinsed
⅓ cup toasted and chopped pecan pieces
2 cups cooked couscous (from above)
½ tsp dried thyme
Black pepper to taste

Instructions

1. Start by preheating the oven to 400 degrees F. Slice tempeh into ¼” strips and add to a square or rectangular Tupperware container. Add all the marinade ingredients, seal, and shake gently to combine. Let sit for 5 minutes while you prepare the squash.

2. Cut each acorn squash in half and remove seeds. Place squash halves open side up onto a baking sheet and lightly coat the fleshy parts in olive oil. Sprinkle with salt and pepper.
   Add squash to oven and bake for 40 minutes.

3. Add marinated tempeh strips to a separate parchment paper or silicone mat lined baking sheet and bake at 400 degrees F for 10 min. Flip and bake for another 12-15 minutes. Remove from heat, chop into bite sized pieces and set aside. 

4. Add couscous to a medium pot along with the vegetable broth. Bring to a simmer, cover, and cook on a low simmer for 10-12 minutes or until the couscous is al dente and the liquid has been absorbed. Remove from heat and set aside.

5. Add the remaining teaspoon of oil to a medium pan over medium heat. Add garlic, leek, and carrots and sauté for 3-4 minutes. Add mushrooms and cook for another 4-5 minutes or until the vegetables are soft. Add the chard and stir to incorporate.

6. Stir in the salt, maple syrup, tamari, lemon juice, cooked couscous, chickpeas, pecan pieces, cooked maple tempeh pieces and thyme. Cook on low heat for another 2 minutes or until heated through and well combined.

7. Once the squash is finished, remove from oven and when cooled a bit, scoop out an ⅛-¼ cup of flesh from each half and stir into the couscous/vegetable mixture.

8. To serve, add a generous scoop or two of the filling to each squash half. Top with any extra pecans and black pepper.

Crispy Baked Orange Tempeh

Baked Orange Tempeh Ingredients

2-200 g packages of Tempea tempeh, cut into ½” cubes
2 tbsp tamari
2 tbsp cornstarch
1/4 tsp salt

Sauce Ingredients

1 cup vegetable broth
Zest of one orange
1/2 cup fresh squeezed orange juice from 2 large oranges
1/3 cup cane sugar
1/3 cup rice vinegar
1/4 cup tamari
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp Sriracha hot sauce
2 tbsp cornstarch
1/4 cup warm water

For serving

4-5 cups cooked rice
Sesame seeds to serve
4 tablespoons chopped green onions to serve
Any kind of vegetables, steamed or barbecued as a side

Instructions

1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.

2. Slice the tempeh into ½” inch cubes and add them to a large ziplock bag, along with the tamari and cornstarch. Seal the bag, and shake gently to coat the tempeh pieces. 

3. Arrange the tempeh evenly on the prepared pan, and bake for 15 minutes. Flip and bake for 5-10 more minutes, until the tempeh pieces are crispy and lightly golden brown. Remove from oven and set aside.

4. In a large pan (large enough to fit the tempeh + sauce), add all sauce ingredients except the cornstarch and water. Bring to a low boil, and cook for a minute or two. Add the cornstarch and warm water to a small bowl and whisk combine, then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens. 

5. Next, add the baked tempeh to the pan and stir to coat the tempeh in the sauce. Remove from heat.

6. Serve over brown or white rice. Sprinkle with green onions and sesame seeds. Add a side of steamed/barbecued broccoli or bok choy if desired.

Almond Butter Tempeh Buddha Bowl

Tempeh Ingredients

1-200g package of Tempea tempeh, cut into one inch cubes
3 tbsp NuIT Nutrition Almond Butter
2 tbsp tamari or coconut aminos
1 tsp rice vinegar
Pinch of salt and pepper

Almond Butter Sauce Ingredients

1/2 cup NuIT nutrition almond butter
1/4 cup + 1 tbsp coconut milk (from a can, shake well before measuring)
1 tsp sriracha (optional)
1 tbsp rice vinegar
Juice of 1/2 a lime
1 tsp maple syrup
1/4 cup tamari or coconut aminos
1 tbsp red thai curry paste

Buddha Bowl Ingredients

1 head of broccoli, chopped into small florets
3 small yams, peeled and chopped into 1/2” cubes
2 tsp olive oil
1/2 tsp salt, 1/4 tsp pepper, divided
2 cups brown rice cooked in vegetable broth
2 cups loosely packed finely chopped purple cabbage
4 tbsp chopped green onion
4 cups spinach or other greens
1 avocado, sliced into small chunks
Sesame seeds to serve

Instructions

1. Cook the brown rice according to package instructions. Cook with vegetable broth instead of water. Set aside when finished.

2. Preheat the oven to 400 F. Toss tempeh cubes in NuIT almond butter, tamari, rice vinegar, salt and pepper. Place on a parchment paper or silicon mat lined baking sheet and bake for 10 minutes. Flip the pieces, then bake for another 10 minutes.

3. Toss yam cubes in 1 tsp of the olive oil, and half the salt (1/4 tsp) and pepper (1/8 tsp). Spread out on a large parchment paper or silicon mat lined baking sheet and bake for 25 minutes.

4. Repeat the same steps for preparing the broccoli. You can either bake it on the same sheet, or a separate baking sheet. The broccoli will cook for 15-17 minutes at the same temperature, but you will have to remove it from the pan and allow the yams to keep cooking if you use the same baking sheet.

5. Prepare the almond butter sauce by whisking together all the ingredients from almond butter to Thai curry paste. Set aside.

6. To assemble each bowl, line the bottom with 1 cup of spinach and top with baked yams and broccoli, cooked rice, chopped purple cabbage, baked tempeh, chopped green onion, sesame seeds, and NuIT almond butter sauce. Serves 4.

Kimchi and Broccoli Rice with Fried Tempeh

Tempeh Ingredients

1-200g package of tempeh, sliced lengthwise into strips
1 tbsp maple syrup
2 tbsp gluten free Tamari
1 tsp garlic chili sauce
1 tsp Sriracha (optional)
1 tbsp toasted sesame oil
1/4 tsp salt

Other Ingredients

1 tsp avocado oil
1.5 tbsp fresh ginger, minced or grated
2 cloves garlic, minced
1/2 cup vegan kimchi, chopped
3-4 cups cooked brown rice
4 cups broccoli florets
2 tbsp kimchi liquid
1 tsp chilli garlic sauce
2 tbsp tamari
1 tsp sesame oil
1/2 tsp salt
1 bunch green onions, chopped
Sesame seeds to serve
Lime wedges to serve

Instructions

1. Start by marinating the tempeh. Chop the tempeh into cubes (approximately 1/2” to 1”) and add to a bowl. Add the rest of the marinade ingredients and toss to combine. Let sit for 10 minutes.

2. Once marinated, heat a medium pan over medium heat. Once hot, add the marinated tempeh cubes and fry on one side for 5-7 minutes. Flip tempeh cubes over and fry for another 5-7 minutes or until golden brown.

3. Add broccoli to a large frying pan and add 1 inch of water. Cover with a lid and steam on medium-low heat for 3-5 minutes or until tender but lightly cooked, stirring halfway through. Drain water and set broccoli aside.

4. Using the same pan that cooked the broccoli, add the avocado oil and heat over medium-low heat. Add garlic and ginger and sauté for 1 minute. Add chopped kimchi and sauté for another 3 or so minutes until it’s mostly dried out. Add the cooked brown rice and stir to combine. Taste and add salt as needed.

5. In a small bowl, whisk together the kimchi liquid, chilli garlic sauce, Tamari, and sesame oil. Add to the pan along with the broccoli. Stir to incorporate everything.

6. Divide between 4 bowls and top with cooked tempeh, green onion and sesame seeds. Serve with a lime wedge on the side. 

    

Tempeh Pate Cauliflower Pizza

Ingredients

½-¾ cup Tempea Veggie Pate
1 small head of cauliflower
1 shallot, diced
3 cloves of garlic, minced
1 tbsp avocado oil
1 tsp paprika
¼ tsp each salt and pepper
1 ball of pizza dough (store bought or homemade)
1 cup roughly chopped red kale
¼ cup fresh parsley leaves

Instructions

1. Preheat oven to 400 degrees F.

2. Chop up cauliflower head into small bite sized florets

3. Add diced shallot, minced garlic, avocado oil, paprika, salt and pepper and toss to combine.

4. Add mixture to a parchment paper lined baking sheet and bake for 20 minutes at 400 F. At the same time, place your pizza stone (or cookie sheet if you don’t have a pizza stone) in the oven to heat up.

5. Lightly dust a clean surface with a thin layer of your flour of choice and roll/stretch out pizza dough into a circle. When the cauliflower is done, remove from oven. Set oven heat to 450 degrees F.

6. Take out the pizza stone and lay the rolled out dough flat on to the stone.

7. Add tempea pate to the pizza, spreading out evenly, leaving a ½ inch of dough uncovered around the perimeter.

8. Add cauliflower mix evenly throughout the pizza and then top with red kale pieces.

9. Bake pizza for 15 minutes at 450 F.

10. Remove from oven once the sides are nicely browned and the bottom is crispy. Top with fresh parsley leaves and cut the pizza into 8 pieces.