This tempeh recipe has to be one of our all time favourites, and is so versatile. It took quite a while to get it right but once we did we were so pleased. Like tofu, tempeh is another vegetarian/vegan food that is made from soybeans, and will soak up whatever flavours it is cooked in. Although Emily has never eaten the kind of meat this dish resembles, it is a fantastic alternative and has an incredibly similar smell and texture to its meat counterpart/s. There are times when we’ve been coming up the driveway back from a walk and have smelt it cooking and it has made our mouth’s water because its so good. There are so many ways to serve this meal, its all up to what you like and prefer. Three of our favourite ways to eat it are as a gravy meal with our broccoli & cauliflower bake and some new potatoes, sliced up and put together as part of a veggie bowl, or in a stir fry.
We are also so excited to announce that you can not only find this recipe, but our black bean and sundried tomato burger recipe in this month’s issue of Vegan Food & Living Magazine! It can be found in your local supermarket or bookshop and is well worth a read, as it is a really great magazine. Not just for discovering lots of delicious veggie recipes but for learning lots of new things too. The theme for this month is mock meats, and inside it shows you how to get creative with tofu, seitan, tempeh and more. It also comes with a free nutrition wall chart from Viva to help you get everything you need, and be healthy and happy on a vegan diet. 🙂
|Garlic, Ginger, & Tamari Tempeh|| |
- Serves 2
- 2 garlic cloves, thinly sliced
- 10-15 cm piece of fresh root ginger (depending on the size of the root) thinly sliced and with the skin cut off
- 100ml (3½fl oz) tamari or soy sauce
- 1 ltr (36fl oz) filtered water
- 227g (8oz) plain organic tempeh, cut into strips (we like to use Impulse Foods' frozen or chilled tempeh. You can order this online at places like goodnessdirect.co.uk and veggiestuff.com)
- olive oil, for frying or grilling
- Place all of the ingredients in a medium saucepan and bring to a boil.
- Once the pan has come to a boil, turn down and simmer on a low to medium heat for an hour.
- Take off the heat and gently take the tempeh out of the pan and dish up onto a plate.
- On a low to medium heat, either fry or grill to finish it off and turn it golden brown and crispy. Serve with your choice of vegetables and gravy. We like to pair it with a broccoli and cauliflower bake, topped with homemade breadcrumbs.
- This recipe is also great if you're just serving one person in the evening, as you can use half and, once cooled, put the rest in the fridge ready to eat the next day.