21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What does tempeh go well with? ›

Serve over rice! So good. Add crispy baked tempeh or tempeh bacon to salads or sandwiches. Serve in tacos, burritos, grain bowls, fried rice, stir fries, pastas, and so much more!

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

But where does the bitter taste that can ruin tempeh recipes come from? According to Home Kitchen Talk, bitterness may build up in tempeh because of too much fermentation or how vinegar was used during tempeh production.

Tempeh, along with other fermented soy products, is generally considered safe for most people. However, some individuals may want to consider limiting their intake of tempeh. Those with a soy allergy should avoid tempeh altogether. Eating tempeh may trigger an allergic response for these people.

While people with inflammation should generally avoid dairy, soy protein products like tofu and tempeh have been found to reduce pain in joints according to a study from Oklahoma State University. An easy way to add soy to your diet is using soy protein powder.

When it comes to nutrition, both tofu and tempeh are good protein sources, but tempeh is the winner.

Pasteurized, Not Probiotic

Because of this potential, to ensure food safety, all tempeh should be pasteurized or cooked before it's eaten (FYI, pasteurization and thorough cooking are pretty much the same thing). This is why tempeh, though fermented, should not be considered a probiotic food.

Steaming your tempeh is the trick to remove that bitterness, leaving you with a cleaner, nutty flavor. Tempeh that's been steamed is excellent for soaking up flavorful marinades, crumbling in chili or dicing up and adding to a stir-fry.

Acidity protects against harmful bacteria. It is therefore important to add vinegar when preparing tempeh. Vinegar can be added at two different times: when soaking the legumes, or when adding the culture.

Why do you put vinegar in tempeh? ›

Adding vinegar lowers the pH and prevents the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix for about a minute to distribute evenly.

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, but for some, it's an acquired taste. In preparing tempeh, there are five ways to enhance its potential for excellent texture and flavor.

What is the White Stuff on Tempeh? The soft white mass is the mycelium of the Rhizophus mould.

In Java, tempeh is often traditionally prepared by cutting it into pieces, marinated in a mixture of ground garlic, coriander and turmeric, salt and water; then deep fried, and often served with sambal ulek chili paste.

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

Tempeh benefits may include:

Source of phyto-oestrogens. May support gut health. May support bone health. May help manage cholesterol levels.

While tofu is smooth and soft, tempeh is firm, dense, and chewy. The taste also differs: tofu is bland and neutral and tempeh is a little more earthy and nutty.