Sambal Marinated Tempeh

I thought I had already posted this recipe as it is our favourite marinade for tempeh but apparently not. I marinated two blocks overnight and used Vegilante's mung bean tempeh and it was AWESOME! My favourite tempeh ever.

Have you tried Vegilante's tempeh yet? They are taking orders online and delivering free in the Kelowna area so support this amazing local business: www.vegilante.ca

This recipe is an adaptation from Veganomicon by Isa Chandra Moskowitz. She is a vegan guru and has a website as well: www.theppk.com


Amazing Marinated Tempeh

1 or 2 blocks tempeh of your choice, defrosted

1/2 cup red wine of your choice
1/4 cup sambal oelek (or sriracha or other hot sauce of your choice)
3 tbsp lemon juice
2 tbsp soy sauce
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne

Fill a frying pan half full with water and bring it to a boil. Poach the tempeh for 5 minutes. Some people don't poach but we always do. We prefer the flavour of poached tempeh. If you've not had tempeh both ways, try them and see what you prefer!

Slice the block in half so that the block is half as thick then cut into 4 so that you have 8 pieces per block.

Mix the marinade ingredients together in a dish with a lid and place the tempeh in the marinade. You want to make sure all the tempeh is in the marinade. Marinate the tempeh for an hour or more. If you can leave it overnight, it's even better. Shale the container gently from time to time to mix the marinade over the tempeh.

You can bbq or bake or actifry the tempeh. We actifry it for 10 minutes at 400 then flip it and cookit another 15 minutes. BBQ is delicious too. You want it to be crispy around the edges. We put the extra marinade in a small pan and reduce it then spread it on the cooked tempeh.

This makes excellent sandwiches too!

Instapot Pea Soup and Tempeh Crunchies

vegilante.ca

This is a recipe adapted from www.veggieinspired.com

I wouldn't make the tempeh crunchies the same way again... I will write what I did but then also write what I think I will do next time.

Have you tried Vegilante Tempeh yet? It is just awesome.

1SP for the entire pot on WW Purple.

Pea Soup

1 tsp olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 large potato, peeled and grated or chopped into small pieces
1 tsp dried thyme
1 tsp liquid smoke
1/2 tsp black pepper
1 bay leaf
1 clove garlic, minced
2 cups split green peas, rinsed well
6 cups vegetable stock
salt

Select sauté on the instapot and set the temperature to medium. Add the oil. When it is warm, fry the onion, carrot and celery until they soften.

Add the potato, thyme, liquid smoke, pepper, and garlic. Stir for a minute until everything is well mixed together.

Add the stock and scrape the bottom of the pot to deglaze it. Add the peas, a tsp of salt and bay leaf and stir all together making sure the peas are under the liquid.

Press cancel on the instapot. Put on the lid and make sure the vent is turned to "sealing".

Press manual and make sure the temperature is set to high. Set the timer for 12 minutes. Leave the pot to do its thing and allow it to vent at least 10 minutes when it is done before releasing the vent to allow the rest of the steam to escape. Be careful not to burn yourself.

Remove the bay leaf and enjoy! I didn't blend the soup - that is up to you. I did add more salt.

Tempeh Crunchies

1 pkg tempeh
1 tsp smoked paprika
1/2 tsp cayenne
1 tsp salt
1/2 tsp liquid smoke
Spray of oil

Cut the tempeh into small pieces. You can crumble it if you want but I found it became more of a mushy mess.

Lay the tempeh on a pan and spray with oil then sprinkle with salt, paprika, cayenne and liquid smoke.

I air-fried the tempeh for 5 minutes, tossed then fried again for another 5 minutes. You could put them in the oven for 10 minutes at 350 then toss them and put them in for another 5, You want them to be crunchy but not burned!

It made little crunchy bits but I found them a bit tasteless. We sprinkled them into the soup and it added a nice crunch but I think that next time I would marinate the tempeh pieces in 1 tbsp soya sauce, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp liquid smoke, and 1 tsp sugar. It will add a point to the mixture but I think the flavour will be better.