Basic Scrambled Tempeh Recipes

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BASIC SCRAMBLED TEMPEH



Basic Scrambled Tempeh image

From Isa Chandra Moskowitz's book, Vegan Brunch. This is a refreshing change of pace for breakfast time, but would make a great meal at any time of day. She suggests that steaming the tempeh before preparing this recipe gives it a juicier texture and reduces the bitterness of tempeh. I steamed it for five minutes with 2 tablespoons of water in the microwave, but if you like a stronger tempeh flavor you can skip that.

Provided by Prose

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 lb tempeh, cubed
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
3 garlic cloves, minced
2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme
1/4 teaspoon salt
fresh black pepper
4 large leaves swiss chard, torn into pieces (or any leafy green)

Steps:

  • Preheat a large, heavy-bottomed pan over medium heat. Saute the tempeh in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned.
  • Add red bell pepper and onion and drizzle in remaining oil. Saute for about 5 minutes until veggies are softened but still slightly crunchy. Add garlic and thyme and saute for 2 more minutes.
  • Season with salt and pepper. Add greens and saute until just wilted. Serve immediately.

Nutrition Facts : Calories 330.1, Fat 22.6, SaturatedFat 4, Sodium 158.4, Carbohydrate 15.3, Fiber 1.2, Sugar 2, Protein 21.7

TEMPEH SAUSAGE CRUMBLES



Tempeh Sausage Crumbles image

From postpunkkitchen (theppk.com) Created by Isa- this recipe is all her. I put it here to share with you all. Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.

Provided by VegSocialWorker

Categories     Breakfast

Time 32m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

8 ounces tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried marjoram or 1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or 2 tablespoons soy sauce
1 tablespoon olive oil
1/2 lemon, juice of

Steps:

  • In a saute pan, crumble the tempeh and add enough water to almost cover it.
  • Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
  • Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Nutrition Facts : Calories 155.1, Fat 9.8, SaturatedFat 1.8, Sodium 509.7, Carbohydrate 7.9, Fiber 0.9, Sugar 0.3, Protein 11.9

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