CREAMY MUSHROOM TEMPEH AND BROCCOLI

SERVES 4 PORTIONS

FOR THE CREAMY MUSHROOM TEMPEH

2 tsp. (10 ml) sunflower oil

1 cup (140 g) diced yellow onion

2 cups (125 g) sliced baby Bella mushrooms

8 oz. (225 g) tempeh, chopped

2 cups (475 ml) vegan beef broth or vegetable broth, divided

1/3 cup (45 g) all-purpose flour, gluten-free if necessary

1 cup (235 ml) unsweetened non- dairy milk

1 tsp. onion powder

1/2 to 3/4 tsp. black pepper

1/2 tsp. ground sage

1/2 tsp. salt, or to taste

FOR THE BROCCOLI AND RICE

2 2/3 cups (635 ml) water or vegan chicken broth

1 1/3 cups (265 g) white rice

1/2 tsp. salt, or to taste

4 cups (280 g) broccoli florets

NUTRITIONAL VALUES

Calories: 491kcal
Fat: 11.2g (2g S.Fat)
Carbs: 75.7g
Protein: 24.7g
Sugar: 4.7g
Sodium: 501mg

METHOD

TO MAKE THE CREAMY MUSHROOM TEMPEH
In a large saucepan over medium heat, warm the oil. When the pan is hot, add the yellow onions, mushrooms, and tempeh. Sauté the onions for 5 minutes, or until they are translucent. Add 1 cup (235 mL) broth to the mixture and cook, uncovered, for 10 minutes over medium-low heat. Begin the rice and broccoli while it is simmering.

Crush the tempeh into crumbles. Cook for 2 minutes after sprinkling the flour over the tempeh mixture and stirring until everything is evenly coated. Stir in the remaining 1 cup (235 mL) broth, non-dairy milk, onion powder, pepper, and sage until combined. Cook for 10 minutes, stirring occasionally, with the lid on the pan. Season with salt to taste once the mixture has thickened.

TO MAKE THE RICE AND BROCCOLI
Bring the water or broth, rice, and salt to a boil in a medium-sized pot over medium heat. Adjust the heat to medium-low and cover with a lid. Cook, stirring occasionally, for 20 minutes, or until the rice is soft and tender.

While the rice is cooking, steam the broccoli for 10 minutes in a pot with a little water and a steamer basket, or 3 minutes in a covered bowl in the microwave.

Divide the rice and broccoli among four plates or containers, then top with the creamy mushroom tempeh.

BBQ TEMPEH WRAP

SERVES 4 WRAPS

1/2 lb. (230 g) sweet potato, chopped

2 packages (16 oz., or 454 g) tempeh, chopped

3/4 cup (195 g) vegan barbecue sauce

2 cups (155 g) shredded green cabbage

1/3 cup (30 g) thinly sliced red onion

1/4 cup (65 g) Garlic Mayo

1/8 tsp. dried parsley

1/8 tsp. dried dill

Pinch of salt

4 large tortillas

2 cups (80 g) chopped kale or collard greens

NUTRITIONAL VALUES

Calories: 482kcal
Fat: 21.2g (3.7g S.Fat)
Carbs: 44.3g
Protein: 34.9g
Sugar: 5.9g
Sodium: 334mg

METHOD

Steam the tempeh and sweet potatoes together for 5 to 7 minutes, then add the tempeh to the steamer basket and continue to steam for another 5 minutes, or until the sweet potatoes are fork tender. Combine the tempeh and barbecue sauce in a medium saucepan. Cook for 5 minutes, uncovered.

Toss the green cabbage, red onions, Garlic Mayo, parsley, dill, and salt in a small mixing bowl until well combined. Place the tortillas on a plate and divide the greens among them. Serve with the sweet potatoes, tempeh, and slaw on top. Wrap the tortilla by folding two sides toward the centre and rolling the end closest to you over the filling.

Serve immediately or wrap in foil to keep warm.

TEMPEH MAYO BAGEL

SERVES 2 BAGELS

FOR THE TEMPEH MAYO

7 oz. (200 g) tempeh, in a block

1/2 celery stick

1/2 small onion

1/2 cup (130 g) Vegan Mayonnaise

1 tsp. dried dill

2 tbsp. lemon juice

sea salt

freshly ground black pepper

1 tsp. Dijon mustard

1 tsp. agave syrup

2 tsp. nori seaweed flakes (from an Asian grocery store)

FOR THE BAGELS

2 bagels

4 lettuce leaves (optional)

handful of bean sprouts (optional)

NUTRITIONAL VALUES

Calories: 734kcal
Fat: 28.2g (2.8g S.Fat)
Carbs: 85.1g
Protein: 42.4g
Sugar: 6.5g
Sodium: 1257mg

METHOD

To make the salad, steam the tempeh for 20–30 minutes over simmering water. Allow to cool before finely crumbling with your fingers or in a food processor. Finely chop the celery. Peel and finely chop the onion as well.

In a mixing bowl, combine the celery, onion, Vegan Mayonnaise, dill, lemon juice, salt, pepper, mustard, agave syrup, and nori flakes. Fold in the tempeh and set aside in an airtight container for 12 hours to infuse.

To finish, cut the bagels in half and toast them. Cover the lower halves of the bagel with 2 lettuce leaves, then top with the tempeh salad and bean sprouts.

TEMPEH STOUT CHILI

SERVES 4 PORTIONS

FOR THE AVOCADO CREMA

1/4 lb. (115 g) tomatillos, husked and chopped

1/2 cup (115 g) mashed avocado

1/4 cup (4 g) fresh cilantro leaves

2 tbsp. (28 ml) each lime juice and water

Salt, to taste

FOR THE CHEDDAR CRISPS

1/4 cup (28 g) vegan cheddar shreds (I use Daiya.)

FOR THE CHILI

8 oz. (225 g) tempeh (gluten-free, if necessary)

1 tbsp. (15 ml) sunflower oil

1 cup (160 g) diced white onion

1/2 cup (75 g) diced yellow bell pepper

1 cup (240 g) cooked black beans

1 tbsp. (4 g) nutritional yeast

2 1/2 tsp. (6.5 g) chili powder

1 1/2 tsp. ground cumin

1/4 tsp. each ground chipotle chili powder and smoked paprika

1 bay leaf

1 tbsp. (16 g) tomato paste

1 can (14.5 oz., or 410 g) diced roasted tomatoes

1 cup (235 ml) stout beer (or gluten- free beer, if necessary)

1/2 cup (123 g) tomato sauce

1 tsp. salt

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 484kcal
Fat: 17.2g (2.7g S.Fat)
Carbs: 60.4g
Protein: 25.8g
Sugar: 9.8g
Sodium: 678mg

METHOD

TO MAKE THE AVOCADO CREMA
In a blender, combine all the ingredients and puree until very smooth. While preparing the chilli, taste and adjust the salt as desired, and refrigerate the crema.

TO MAKE THE CHEDDAR CRISPS
Preheat the oven to 180°C/350°F and line a baking sheet with a silicone baking mat or parchment paper.

Spread the cheddar shreds evenly across the baking sheet, ensuring a thin layer. 10 minutes in the oven Allow to cool for 15 to 20 minutes on a cooling rack until hardened. Cut the large crisp into bite-sized pieces.

TO MAKE THE CHILI
Steam the tempeh for 15 minutes to remove some of the bitterness, then set aside to cool. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and crumble the tempeh into the pan. Cook until the onions are translucent.

Heat the black beans, nutritional yeast, chili powder, cumin, ground chipotle chili powder, smoked paprika, bay leaf, and tomato paste over medium-low heat. Cook, stirring frequently, for 5 minutes before adding the diced roasted tomatoes, beer, and tomato sauce. Cook for 15 minutes, stirring occasionally, after covering with a lid and bringing to a simmer.

Remove the bay leaf, season with salt and pepper, and divide the chili among four serving bowls. Drizzle the avocado crema over the chili and garnish with a few cheese crisps for each serving.

TEMPEH BACON HOLLANDAISE BOWL

SERVES 4 BOWLS

FOR THE HOLLANDAISE SAUCE

1/4 cup (30 g) chickpea flour

1 cup (235 ml) water

1/4 cup (55 g) vegan butter, melted

1 tbsp. (4 g) nutritional yeast

2 tsp. lemon juice

3/4 tsp. Indian black salt (kala namak)

1/4 tsp. ground turmeric

1/4 tsp. sea salt

FOR THE TOFU EGGS

1 package (12 oz, or 340 g) extra-firm tofu, drained

2 tsp. nutritional yeast

1/4 tsp. Indian black salt (kala namak)

Pinch each of salt and freshly ground black pepper

1 1/2 tsp. coconut oil

FOR THE ASSEMBLY

1/2 lb. (225 g) asparagus spears, cut in half with woody stems removed

Salt and freshly ground black pepper, to taste

2 cups (40 g) packed baby arugula

1 batch of Tempting Tempeh Bacon

1/2 lb. (225 g) tomatoes, sliced into wedges

NUTRITIONAL VALUES

Calories: 250kcal
Fat: 13.7g (1.7g S.Fat)
Carbs: 19.5g
Protein: 18.2g
Sugar: 4g
Sodium: 154mg

METHOD

To make the hollandaise sauce: In a blender, combine all the ingredients and puree until smooth. Transfer the sauce to a large sauté pan and heat over medium-low heat, whisking frequently. Cook, whisking constantly, until the sauce thickens and is no longer grainy from the chickpea flour. Reduce the heat to low to keep the dish warm until ready to serve.

To make the tofu eggs: Tofu should be cut in half lengthwise and then into 8 triangles. In a small mixing bowl, combine the nutritional yeast, Indian black salt, regular salt, and black pepper. This mixture should be applied to both sides of the tofu.

Warm the coconut oil in a large saucepan over medium heat. When the pan is hot, add the tofu triangles and brown them on both sides for 5 minutes. Reduce the heat to medium-low and place the tofu on one side of the pan.

To assemble: Cook for 5 to 6 minutes, stirring occasionally, on the other side of the hot pan with the asparagus pieces. Season the asparagus with salt and pepper and divide it among four bowls.

Fill each bowl with 2 pieces of tofu and 1/2 cup (10 g) arugula. Divide the Tempting Tempeh Bacon and tomatoes between the bowls and top with hollandaise sauce. Serve right away.