Moscow Food Co-op Recipes

Vegan Bites:
Tempeh Cookin!

by Hope Matthews, from the March 2006 newsletter

One of the fabulous pleasures in life is sitting on the couch, snuggled up with a pillow and blanket, while reading a book. I lived with my grandmother for several years as a young teen, and surely picked up the love of lounging from her. Regardless of season, we would sit opposite from one another on our own respective couches and read before dinner or late into the night, with a blanket draped over our laps. Since then, getting "comfy," as my son affectionately refers to this activity, has become my favorite pastime.

The other evening, getting ready to plop down on the couch, I perused the titles on the cookbook shelf and pulled down a copy of The Tempeh Cookbook by Dorothy R. Bates.  Seems worthy of some couch reading, I mused. Curiosity emerged while regarding the cover, and I wondered, “how many tempeh recipes can this author actually fill the book with that I would want to make and eat at home?.”

What is tempeh, you might be asking at this point? It is a soybean-based food like tofu or soymilk, with a twist. This soy product is cultured and found in a rectangle-like block, with soybeans visibly intact. Originally a staple in Indonesian cuisine, it has now become widely accepted amongst the health-conscious in the West as a substitute for poultry or meat. Tempeh contains good sources of iron, protein, vitamin E and vitamin B12 (although, as the author of The Tempeh Cookbook points out, the amount of B12 is dependent upon the batch of tempeh).

Now you are probably wondering, as I was, what recipes actually lay inside The Tempeh Cookbook? Mock Tuna Salad, Hungarian Paprikash, Couscous Pilaf with Pine Nuts, Picadillo with Masa Harina ... yummmm. Reading can be such hard work! My appetite now whet, I removed its brother, Tempeh Cookery by Colleen Pride, from the shelf. This book is awesome, I thought enthusiastically, mentally creating these dishes for friends and family. If you like tempeh, both books are highly recommended, as each offer a wealth of easily made tempeh recipes. Most of the recipes are vegan, and nearly all the rest could be converted from lacto to vegan.

Even more exciting (hold onto your hats), each book gives instructions for home tempeh making! Not that I'm going to make tempeh from scratch at home anytime too soon, but what a nifty idea! If you would like to make tempeh, however, Tempeh Cookery goes into more detail. If you are an online kind of person, there is a wonderful looking website at www.tempeh.info that provides tons of instruction.

Over the years, I've learned that tempeh can be just about as versatile as tofu. A few, simple, recipe-independent ideas I enjoyed long before reading these cookbooks were tempeh lasagna, tempeh tacos (with grated or crumbled tempeh), tempeh barbeque kebobs, and the Tempeh Reuben (a classic). If you are trying to make a dish sans recipe, do not forget to thoroughly cook the tempeh first. 

Tempeh Reuben
(something I make at home quite often)
makes 2

8 oz. package Lightlife Tempeh (I like Three Grain)
1 1/2 c. Bubbie's sauerkraut
2 Tbsp. Nayonaise
Bragg's Liquid Aminos (optional)
Olive oil spray
Ketchup (optional)
Thinly sliced tomato (optional)
4 slices of rye bread

Divide tempeh into 2 halves and steam for about 20 minutes. Then slice crosswise into 2 thin slabs. Cook tempeh in a frying pan or iron skillet sprayed with olive oil on low-medium heat until slightly browned on each side. If desired, squirt on a bit of Bragg's Liquid Aminos. Lightly toast the rye bread and spread Nayonaise thinly on each slice. Layer toast with sauerkraut and tempeh. If desired, add thinly sliced tomato or some ketchup (although if using the Bragg's, I would probably nix the ketchup, as it would make the sandwich taste much too salty). Serve and eat immediately!

Cold Curried Rice and Tempeh
from Tempeh Cookery by Colleen Pride
(this sounds delicious and easy to make)

Have ready:
8 oz. tempeh, steamed, cooled and grated
3 c. cold rice, cooked

Chop small:
2 stalks celery
1 Tbsp. green onions
Mix:
2 Tbsp. lemon juice
2 Tbsp. tamari
1/2 tsp. curry powder
Add this to tempeh, tossing lightly.

Mix:
2/3 cup non-dairy mayonaise (like Nayonaise)
1/2 tsp. curry powder
Add celery, onion, and mayonnaise mixture to rice, fluffing, then add tempeh, blending well.

Sprinkle with:
1 Tbsp. toasted sesame seeds
Arrange on beds of lettuce with wedges of tomato.

Copyright: Copyright on articles, recipes, and images are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

Return to Resource List

For additions or corrections to this page, please contact the Webmaster.