Tag Archives: tempeh

Braised Tempeh

11 Nov

I’ve been on a podcast kick, and I subscribed to this one that told me how to braise tempeh. The lady in the podcast pronounced tempeh way differently than I do but that’s okay. I forgive her. If you want to see the podcast checked it out here.

It turned out a little scorched but was yummy and I learned how to not scorch it for next time.



Tempeh Hot Wings

8 Oct

Bret will hurt me if I don’t post the hot wings we made.

Last week or the week before I went over to Bret’s place after work. He put me in charge of deciding what to have for dinner. I’ve been reading random vegan hot wing recipes for a while and hadn’t tried any yet, so it was time to do that.

For some reason, I crave vegan hot wings. Even when I ate meat I hated the sight, smell and taste of chicken wings. It must be a combination of the grease, meat and buffalo sauce because the meatless version is totally badass. We cooked up an 8 oz. package of tempeh and shared it between the two of us and we both wanted lots more. Just thinking about them makes me want more, actually.


Bret has a story about going to Foodswings and eating their vegan buffalo wings and how they’re very tasty and I’d like to see how they stack up to mine. And have one of their vegan milkshakes.

There is also a burger joint in Ithaca that apparently makes tofu wings. I can almost guarantee my wings are better, but I’m going to give them a try.

This recipe was insanely easy. Here it go!


1/3 cup flour

1/2 tsp. salt

1 tsp. thyme

1 tsp. paprika

1 tsp. onion or garlic powder

1/2 cup or so panko mixed with whatever seasonings are around (I think I used oregano and salt and pepper and maybe basil)

1/3 cup soy milk

8 oz. tempeh

1/2 cup buffalo wing sauce (aww yeah, I used the original stuff)

2 Tbsp. Earth Balance

1 Tbsp. ketchup


Slice the tempeh into however many slices you want to use. I cut it into eight pieces, which were a good size. Boil the tempeh slices for ten minutes or so, then drain and rinse with cold water.

While the tempeh is boiling, get out three bowls. In one, mix the flour and spices. In another, mix the panko and whatever spices you want to throw in there (or buy seasoned panko, I just couldn’t find any). Put the soy milk in the third bowl.

Preheat your oven to 400F. Make sure it’s not set to broil, because for some reason Bret’s oven magically gets set to broil just about any time before we use it. Anyway, also get a baking sheet ready with cooking spray or with a light coat of oil. Take your tempeh wings and dip them first in the soy milk, then in the flour, then in the soy milk again, and then in the panko. Place each on the baking sheet when done. Lick your fingers between each wing because even though the batter will look kind of gross on your hands, it’s really tasty. Once you’ve coated all of the wings stick the baking sheet in the oven and cook them for 10 minutes on each side.

While the tempeh is in the oven, mix the wing sauce, Earth Balance, and ketchup in a small bowl. Microwave it until the Earth Balance has melted, and stir it all up. Once the tempeh comes out of the oven, cover it with the sauce and toss the pieces around to make sure they all get coated.

– Ellen

Tempeh Reubens!

7 Jul

Best sandwich ever.  I’ve never had a meat reuben.  But I bet they’re nowhere near as awesome as tempeh reubens.

So Bret came to visit over the weekend and I had foods ready and waiting for him when he got here.  And I really wanted reubens and I knew Bret likes them and I figured if he didn’t want reubens then he could just watch me eating them while making loud chomping noises.  But it turns out Bret really likes reubens a bunch so it worked out super well.

I never make them because it seems like a lot of work.  But really it’s not and I’m just lazy. 

You really just need a marinade for the tempeh.  Mine consisted of this:

1/2 cup water

1/3 cup tamari

1 tsp cumin

1/2 tsp caraway

2 tsp mustard

1 tsp minced garlic

1/4 cup olive oil

(The marinade was borrowed from The Vegan Cooking School archives)

I cut an 8oz. block of tempeh into six pieces and put it in a roasting pan with the marinade and let it sit for a few minutes while I did some other stuff.  I suppose you could let it sit in the marinade for a longer period of time but I don’t really think it’s necessary.  I baked the tempeh at 400F for about 45 minutes.  Pretty much  just until all the marinade is gone from the pan and it smells real good.

While it was cooking I mixed up some thousand island dressing, which was pretty much equal parts nayonaise, ketchup and sweet relish.

So really the only thing left was assembly.  I bought some awesome rye bread that Heidelberg’s makes.  They make bread out of real bread ingredients, without all sorts of weird preservatives and things.  Good stuff.  I heated up some sauerkraut and sliced up an avocado.

Assembly goes like this: 1 slice bread -> big glop of thousand island -> two pieces of tempeh -> big glop of sauerkraut -> slices of avocado -> another piece of bread.  Cut in half.  Nom nom nom.

I managed to snag a picture of mine before devouring it.

I also made up a bowl of macaroni salad that Bret liked a whole bunch and I liked a whole bunch.  I don’t really remember measurements or anything but it was pasta, nayonaise, apple cider vinegar, salt, sugar, pepper, jalapeno and scallions.  Really simple and so tasty that we ate the rest for breakfast on Sunday.