TEMPTING TEMPEH BACON

SERVES 4 PORTIONS

1/4 cup (60 ml) water

3 tbsp. (45 ml) liquid aminos

2 tbsp. (30 ml) maple syrup

1 tbsp. (15 ml) gluten-free liquid smoke

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Pinch of freshly ground black pepper

1 package (8 oz., or 225 g) tempeh

1 tbsp. (14 g) coconut oil

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 9.5g (4.2g S.Fat)
Carbs: 12.9g
Protein: 11.9g
Sugar: 6.1g
Sodium: 745mg

METHOD

In a shallow dish with a lid, combine the water, liquid aminos, maple syrup, liquid smoke, onion powder, smoked paprika, and black pepper. Cut the tempeh into 1/4 inch (6 mm) strips and marinate in the dish for at least 4 hours.

In a sauté pan over medium heat, melt the coconut oil. Add the tempeh strips and 2 tbsp (28 ml) of the marinade to the pan. Cook, stirring occasionally, until the liquid has evaporated, and the tempeh has browned. Turn the pieces over to brown the other side. Rep with the rest of the tempeh. Serve hot. Keep refrigerated in an airtight container for up to 5 days.

TEMPEH SAUSAGE MINESTRONE

SERVES 8 TO 10 PORTIONS

1 tbsp. olive oil

1/2 red onion, diced

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1/2 fennel bulb, diced

2 cups sliced cremini mushrooms (or button mushrooms)

2 cups broccoli florets

2 small yellow squash, halved lengthwise and sliced

One 28-oz. can no-salt-added diced tomatoes

5 cups low-sodium vegetable broth

5 cups water

3 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 tsp. dried basil

2 tsp. dried thyme

2 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. cayenne pepper

2 cups pasta (gluten-free if necessary)

1 1/2 cups cooked great Northern beans (or one 15-oz. can, rinsed and drained)

1 cup frozen green peas

Quick Sausage Crumbles

2 cups packed chopped kale (or chard)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 5.9g (0.5g S.Fat)
Carbs: 12.6g
Protein: 12g
Sugar: 1.9g
Sodium: 215mg

METHOD

In your largest pot, heat the olive oil. Add the onion and cook until it starts to turn translucent. Sauté the carrot, celery, fennel, and mushrooms for 2–3 minutes. Bring to a boil the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper. Reduce to a low heat and cook for 10 minutes.

Add the pasta, beans, and peas and cook for 10 minutes, or until the pasta is al dente. Combine the sausage crumbles, kale, salt, and pepper in a mixing bowl. Remove from the heat and serve right away. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days or frozen for up to 2 months.

MAPLE-MISO TEMPEH CUTLETS

SERVES 4 PORTIONS

Two 227g (8oz) packages tempeh

1/4 cup low-sodium vegetable broth

1/4 cup liquid aminos (or gluten- free tamari)

1/4 cup maple syrup

2 tsp. white soy miso (or chickpea miso)

1 tsp. dried sage

1 tsp. dried thyme

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.1g (0g S.Fat)
Carbs: 14.2g
Protein: 2g
Sugar: 11.7g
Sodium: 966mg

METHOD

Cut each tempeh block in half horizontally, then diagonally, to make eight triangles.

Fill a large shallow saucepan with a few inches of water and place a steamer basket inside. Cover the tempeh triangles in the steamer basket with a lid. Bring to a boil, then turn down to a low heat. Steam the tempeh for 15 to 20 minutes, flipping the triangles halfway. Remove the steamer basket from the pan (but leave the tempeh inside) and set aside.

Remove the saucepan's contents. In a mixing bowl, combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme. Bring the tempeh triangles to a boil. Once the water is boiling, reduce the heat to a low simmer. Allow the tempeh to simmer in the sauce for 10 to 12 minutes, flipping halfway through, until the sauce is absorbed and begins to caramelize. Remove from the heat and season with salt and pepper to taste. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

RECIPE NOTES

Slice one of the triangles widthwise to make two thinner triangles for a delicious Thanksgiving Leftovers Sandwich. Use them in the sandwich, along with some Easy Tahini Gravy, Cheesy Roasted Sweet Potatoes, and possibly some Green Bean Casserole with Crispy Onion Topping.

BBQ-GLAZED TEMPEH

SERVES 4 PORTIONS

One 227g (8oz) package tempeh

1 tbsp. olive oil

2/3 cup vegan barbecue sauce (homemade or store-bought)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.1g (1.4g S.Fat)
Carbs: 4.4g
Protein: 7.7g
Sugar: 0.5g
Sodium: 47mg

METHOD

Cut the tempeh block in half horizontally, then each half diagonally to make four triangles. Each of these should be cut in half horizontally to yield eight triangles (they should all be the same size of the original four triangles).

In a large frying pan, preferably cast iron, heat the oil over medium heat. Cook the tempeh triangles for 2 to 3 minutes per side, or until golden cooking marks appear on each side.

Pour half of the sauce over the triangles, spreading it out to cover them, and then flipping them over to cook in the sauce. Repeat with the remaining sauce once that sauce has been absorbed. Remove from the heat once all of the sauce has been absorbed and season with salt and pepper. Serve right away. Refrigerate leftovers in an airtight container for up to 4 days.

TEMPEH SLOPPY JOE SLIDERS

SERVES 8 PORTIONS

1 tsp. olive oil

1 medium red onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

Two 227g (8oz) packages tempeh (soy-free if necessary), crumbled

1/2 cup low-sodium vegetable broth (or water)

One 425g (15oz) can no-salt- added crushed tomatoes

One 170g (6oz) can no-salt-added tomato paste

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. maple syrup

1 1/2 tsp. ground cumin

1 tsp. dried parsley

1 tsp. dried thyme

1 tsp. smoked paprika

Salt and black pepper to taste

16 slider or 8 full-size vegan burger buns (gluten-free if necessary)

Vegan mayonnaise (soy-free if necessary), optional

Sliced avocado, optional

NUTRITIONAL VALUES

Calories: 84kcal
Fat: 5.7g (1.1g S.Fat)
Carbs: 8.6g
Protein: 1.1g
Sugar: 4.5g
Sodium: 8mg

METHOD

In a large, shallow saucepan over medium heat, heat the olive oil. Cook until the onion is slightly translucent. Cook for a few minutes more, until the garlic is fragrant, before adding the bell pepper and garlic. Combine the tempeh, broth, crushed tomatoes, tomato paste, liquid aminos, maple syrup, cumin, parsley, thyme, and paprika in a large mixing bowl. Cook, stirring occasionally, for 10 to 12 minutes, or until the tempeh is tender and the sauce is thick. Remove from the heat after adding the salt and pepper.

Serve on burger buns, mayonnaise-slathered and topped with avocado (if using).

TEMPEH NUGGETS

SERVES 40 NUGGETS

Two 227g (8oz) packages tempeh

3 cups low-sodium “no-chicken” flavored vegetable broth (or regular vegetable broth)

2 tbsp. liquid aminos

1 tsp. dried thyme

1 tsp. dried marjoram

3/4 cup plain vegan yogurt (preferably unsweetened, nut-free if necessary)

1/4 cup unsweetened non-dairy milk (nut-free if necessary)

3 tbsp. tahini (gluten-free if necessary)

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika

1 1/2 cups vegan panko bread crumbs (gluten-free if necessary)

3 tbsp. nutritional yeast

Olive oil spray

Ketchup (or vegan barbecue sauce; homemade or store- bought), for dipping

NUTRITIONAL VALUES

Calories: 11kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 0.8g
Protein: 0.6g
Sugar: 0.1g
Sodium: 39mg

METHOD

Chop each tempeh block into about 20 chunks, for a total of 40 nuggets.

In a large pot, combine the broth, liquid aminos, thyme, and marjoram. Bring the tempeh to a boil in a saucepan. When the tempeh reaches a boil, reduce to a low heat and leave to cook for about 20 minutes. Remove from the heat and set aside to drain (you can save the liquid for another time you need to cook with broth or add a bit of liquid to your pan; it should keep in the fridge for a couple of weeks). Set the tempeh aside to cool until it is safe to handle.

In a shallow bowl, combine the yogurt, milk, tahini, salt, onion powder, garlic powder, and paprika while the tempeh is cooling. Combine the bread crumbs and nutritional yeast in a separate shallow bowl.

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.

Dredge a piece of tempeh in the yogurt mixture with one hand, then toss it in the bread crumbs with the other. Place the nugget on the baking sheet that has been prepared. Repeat with the rest of the nuggets.

Spray the tops of the nuggets lightly with olive oil. Bake for 12 minutes, then flip and spray the tops with olive oil again before returning to the oven for another 12 minutes, or until crispy and golden. Serve immediately with dipping sauces of your choice. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.