TEMPEH TACOS WITH BREADED AND BAKED CAULIFLOWER

SERVES 8 TACOS

227g (8oz) original tempeh

3 tbsp hot sauce (such as Frank’s), divided

1⁄4 cup plus 2 tbsp unsweetened dairy-free milk, divided

1 small head cauliflower

1 cup whole wheat flour

2 tbsp taco seasoning

1⁄2 cup panko breadcrumbs

2 tbsp nutritional yeast

1 tbsp coconut oil

2 cups shredded romaine lettuce

8 taco shells

2 Roma tomatoes, chopped

Lime wedges (optional)

Salsa (optional)

NUTRITIONAL VALUES

Calories: 1294kcal
Fat: 6.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 19.4g
Sugar: 10.1g
Sodium: 1237mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Cut the tempeh into 1/4-inch strips, then tear those into 1/2-inch pieces.

In a small bowl, combine 1 tablespoon hot sauce and 2 tablespoons milk. Toss in the tempeh. Allow to marinate for 1 hour.

In the meantime, cut the cauliflower florets into small bite-size pieces.

In a large mixing bowl, combine 2 tbsp hot sauce and 1/4 cup milk. Toss in the cauliflower.

In a large mixing bowl, combine the flour, taco seasoning, panko, and nutritional yeast.

Remove the cauliflower from the wet mixture and toss it in the flour mixture to coat all of the florets. Bake for 20 to 30 minutes, turning after 15 minutes, on a baking sheet. When finished, you should be able to easily pierce them with a fork.

In a small skillet over medium-high heat, heat the oil and add the tempeh while the cauliflower bakes. Cook for about 2 minutes, flipping every now and then, until the pieces are golden brown. Remove from the heat and place on a paper towel.

Assemble the taco by putting lettuce in the bottom of a shell and spooning tempeh, cauliflower, and tomato on top. If desired, serve with lime wedges and salsa.

SPICED CAULIFLOWER TEMPEH SALAD BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1 small head of cauliflower, cut into florets

2 tbsp extra virgin olive oil

1 tsp salt

1⁄2 tsp ground cumin

1⁄4 tsp ground black pepper

FOR THE DRESSING

1⁄2 cup vegan mayonnaise

1⁄4 cup unsweetened dairy-free milk

1 tsp lemon juice

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

1⁄4 tsp dill weed

Pinch of salt

Pinch of ground black pepper

227g (8oz) tempeh, sliced into 1⁄4- inch-thick slices and then into small bite-size pieces

227g (8oz) baby spinach

1 small red onion, cut into bite-size pieces

2 carrots, cut into small matchstick pieces

1 yellow bell pepper, cut into bite- size pieces

NUTRITIONAL VALUES

Calories: 576kcal
Fat: 41.6g (5.1g S.Fat)
Carbs: 34.1g
Protein: 26.1g
Sugar: 8.4g
Sodium: 1751mg

METHOD

CAULIFLOWER:
Preheat the oven to 400°F (200°C, or gas mark 6).

In a large mixing bowl, combine the cauliflower florets. Season with the oil, salt, cumin, and 14 teaspoon pepper. Toss. Spread out on a baking sheet and bake for about 25 minutes, or until the cauliflower can be easily pierced with a fork. Set aside after removing from the oven.

DRESSING:
Prepare the salad dressing while the cauliflower bakes. In a small bowl, combine the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pepper to taste. While the cauliflower bakes, marinate the tempeh in the dressing.

ASSEMBLY:
Separate the spinach into two salad bowls. Make an arc with each vegetable, beginning with the onion and continuing with the carrots, cauliflower, and bell pepper. Remove the tempeh from the marinade and add it to the bowl as a finishing touch. Serve with the dressing on the side.

SMOKY TEMPEH BUDDHA BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1 small sweet potato, chopped into bite size pieces

1 tbsp extra virgin olive oil

1⁄2 tsp salt

1⁄4 cup dry quinoa

1⁄2 cup vegetable broth

113g (4oz) faux bacon-flavoured tempeh

FOR THE ALMOND CURRY SAUCE

3 tbsp almond butter

3 tbsp dairy-free milk

1 1⁄2 tbsp tamari

1 tbsp rice vinegar

1 tbsp red curry paste

FOR THE ASSEMBLY

2 1⁄2 cups baby spinach

1⁄2 cup chopped red bell pepper

1⁄2 cup chopped purple cabbage

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 2.7g (2g S.Fat)
Carbs: 6.9g
Protein: 2.2g
Sugar: 3.9g
Sodium: 50mg

METHOD

BOWL:
Preheat the oven to 375°F (190°C, or gas mark 5).

Place the sweet potatoes on a baking sheet and bake for 20 minutes. Drizzle the oil over the top and toss lightly. Season with salt. Bake for 30–35 minutes, or until easily pierced with a fork. Place aside.

Meanwhile, prepare the quinoa. Rinse the quinoa thoroughly in a sieve. Combine the quinoa and broth in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.

Cut the tempeh into 1/4-inch slices before cubing it.

ALMOND CURRY SAUCE:
In a small mixing bowl, combine all of the ingredients until smooth and well combined.

ASSEMBLY:
Divide the spinach among the salad bowls. If desired, make a decorative rim with the spinach tips. Divide the quinoa and vegetables into two bowls and arrange in a circle: peppers, quinoa, cabbage, sweet potatoes, and tempeh. Drizzle the dressing in a circle over everything.

TEMPEH STUFFED CREMINI MUSHROOMS

SERVES 6 PORTIONS

18 cremini mushrooms

2 tbsp diced red onion, small dice 85g (3oz) tempeh, diced very small, or pulsed small

Pinch of onion powder

Pinch of cayenne pepper

1⁄4 cup rice, cooked

1 tbsp tamari

NUTRITIONAL VALUES

Calories: 117kcal
Fat: 1.8g (0.4g S.Fat)
Carbs: 16.9g
Protein: 9g
Sugar: 3.9g
Sodium: 182mg

METHOD

Remove the stems from the mushrooms and set aside the caps. Set aside the finely chopped stems.

In a medium skillet, heat 3 tbsp water. Combine the chopped mushroom stems and onion in a mixing bowl. Cook for 10 to 15 minutes, or until the onion is translucent. Cook for another 5 minutes after adding the tempeh. Combine the onion powder, cayenne pepper, rice, and tamari in a mixing bowl. Cook, stirring occasionally, for 2 minutes.

Preheat the oven to 350°F (180°C, or gas mark 5).

Place stuffed mushroom caps on a baking sheet. 20 minutes in the oven

BLACK BEAN TEMPEH NACHOS WITH CASHEW CHEESE

SERVES 4 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour (they are the same thing)

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

1⁄2 cup water

FOR THE TEMPEH NACHOS

283g – 510g (10oz – 18oz) tortilla chips

1 15-ounce can black beans, drained and rinsed

1⁄2 cup diced red onion

1 Roma tomato, diced small

8 ounces tempeh, diced very small

1 hot chili pepper, sliced thin crosswise

2 tbsp raw shelled hempseed

1 avocado

Juice from one lime

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 33.7g (6.7g S.Fat)
Carbs: 124g
Protein: 45.9g
Sugar: 6.7g
Sodium: 57mg

METHOD

CASHEW CHEESE:
In a blender, combine all the cheese ingredients and blend until smooth. Put the blended mixture in a small saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool slightly.

TO ASSEMBLE THE NACHOS:
Arrange all the chips on a platter. Black beans should be sprinkled on top of the chips. Make a cashew cheese smear on top. Sprinkle the top with the red onion, tomato, tempeh, chili pepper, and hempseed.

Dredge the avocado in lime juice after dicing it. Diced avocado should be sprinkled on top of the nachos.

TEMPEH CHICKPEA STUFFED MINI PEPPERS

SERVES 6 PORTIONS

12 ounces multi-coloured sweet mini peppers

2 15-ounce cans chickpeas, drained and rinsed

3⁄4 cup tempeh, chopped

1⁄2 cup dairy-free mayonnaise

1⁄4 cup cider vinegar

1 tsp ground mustard

3 scallions, thinly sliced

1 tsp salt

1⁄4 tsp cayenne pepper

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 8.5g (5.4g S.Fat)
Carbs: 20.2g
Protein: 2.1g
Sugar: 17g
Sodium: 31mg

METHOD

Remove the peppers' stem ends. Cut the cucumber in half lengthwise. Remove any seeds that may be present. Place aside.

In a food processor, combine the remaining ingredients. Four or five pulses are sufficient. The chickpeas should be large and chunky. Remove the blade and stir to ensure that the mixture is thoroughly blended.

Fill each pepper half way with 2 tbsp of the chickpea mixture. To serve, place on a plate.

TEMPEH CURRY

SERVES 4 PORTIONS

1 3⁄4 cups plus 2 tbsp (445 ml) vegetable broth, divided

3 tsp ground cumin, divided

8 ounces (227 g) tempeh, simmered, cut into 3⁄4-inch (2 cm) cubes

2 tsp ground coriander

2 tbsp plus 1 tsp (35 ml) neutral- flavoured oil, divided

1⁄2 medium red onion, minced

1 tbsp (6 g) (0.21oz) minced garlic

1 tsp grated fresh ginger root

1⁄2 tsp fine sea salt

1 tbsp (6 g) (0.21oz) curry powder (mild or hot)

1⁄2 tsp turmeric

1⁄2 tsp cayenne pepper, optional

1 1⁄2 cups (150 g) (5.3oz) cauliflower florets

1⁄2 cup (49 g) (1.7oz) 1-inch (2.5 cm) pieces green beans

1⁄4 cup (33 g) (1.2oz) sliced carrot rounds

1⁄4 cup (36 g) (1.3 oz) diced red bell pepper

3 tbsp (48 g) (1.7oz) tomato paste

Chopped tomato, for garnish

Minced fresh cilantro, for garnish

NUTRITIONAL VALUES

Calories: 49kcal
Fat: 2.5g (0.9g S.Fat)
Carbs: 6.3g
Protein: 1.1g
Sugar: 4.3g
Sodium: 34mg

METHOD

In an 8 x 11 inch (20 x 28 cm) baking dish, combine 2 tbsp (30 mL) broth, 2 tsp cumin, the coriander, and 1 tsp oil. Stir in the tempeh cubes to coat. Marinate for 1 hour or cover and place in the refrigerator for up to 12 hours.

In a large skillet over medium-high heat, heat the remaining 2 tbsp (30 ml) oil. Cook for 8 to 10 minutes, stirring occasionally, until the tempeh is browned. Remove the tempeh from the pan and set it aside.

Reduce the heat to medium and add the onion to the same skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until softened. Cook and stir for 2 minutes, or until the garlic, ginger, and salt are fragrant. If using, add the curry powder, turmeric, remaining tsp cumin, and cayenne pepper to taste. Cook for 2 minutes, stirring constantly. Add the cauliflower, green beans, carrots, and bell pepper, as well as the remaining 134 cup (415 mL) broth and tomato paste.

Bring to a boil, then turn down to a low heat. Cook, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender. Return the tempeh to the skillet and toss to combine. Cook for 5 minutes on low heat. Season with salt and pepper to taste. Garnish with tomato and cilantro if desired.

TEMPEH BANH MI

SERVES 6 TO 9 PORTIONS

3 tbsp (45 ml) tamari

2 tbsp (30 ml) seasoned rice vinegar, divided

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1⁄2 tsp ginger powder

1⁄4 tsp cayenne pepper

8 ounces (227 g) tempeh, simmered, cut in half laterally, then vertically to form 4 thin patties

1⁄2 cup (72 g) (2.5oz) daikon matchsticks

1⁄2 cup (112 g) (4oz) cucumber matchsticks

1⁄2 cup (56 g) (2oz) grated carrots

2 tbsp (10 g) (0.35oz) minced scallion

1 tbsp (9 g) (0.32oz)minced jalapeño, or to taste

1 tbsp (15 ml) fresh lime juice

1⁄2 tsp agave nectar, or to taste

1 clove garlic, minced

1⁄4 tsp grated fresh ginger root

Salt and pepper

1⁄4 cup (56 g) (2oz) vegan mayonnaise

2 tsp sriracha, or to taste

High heat neutral-flavoured oil, for cooking the tempeh

4 (5-inch, or 13 cm) pieces of French bread, sliced in half laterally, some insides removed, toasted

Handful fresh cilantro leaves

8 leaves romaine lettuce

NUTRITIONAL VALUES

Calories: 80kcal
Fat: 3.9g (2.3g S.Fat)
Carbs: 11.1g
Protein: 1.3g
Sugar: 7.9g
Sodium: 28mg

METHOD

In an 8 x 11 inch (20 x 28 cm) baking dish, combine the tamari, 1 tbsp (15 mL) vinegar, onion powder, garlic powder, ginger powder, and cayenne pepper. Marinate the tempeh patties in the marinade. Marinate for 1 hour or refrigerate for up to 12 hours.

In a medium-size mixing bowl, combine the daikon, cucumber, carrots, scallions, jalapeno, remaining tbsp (15 ml) vinegar, lime juice, agave, garlic, and fresh ginger. Season with salt and pepper to taste. Refrigerate for 1 hour, covered. Refrigeration for a longer period (up to 2 days) will result in a more pickled flavour.

In a small mixing bowl, combine the mayonnaise and sriracha. Refrigerate after covering with plastic wrap.

In a large skillet, heat a thin layer of oil over medium-high heat. Cook for 3 to 5 minutes, or until the tempeh is browned. Cook the second side for 3 to 4 minutes, or until browned.

To assemble the sandwiches, evenly spread the spiced mayonnaise on the inside tops and bottoms of the bread. Place a tempeh piece on each bottom. Top the tempeh with one-quarter of the pickled vegetables, a few pieces of fresh cilantro (to taste), and two lettuce leaves using a slotted spoon. Serve the sandwiches with their tops.

RECIPE NOTES

If you have Thai basil on hand, add a couple leaves to each sandwich for an extra layer of flavour.

If you're serving these to people with varying heat tolerances, top the spice lovers' sandwiches with sliced jalapenos.