21 Delicious Vegan Tempeh Recipes (2024)

FAQs

How do you cook tempeh so it tastes good? ›

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes. Drain and pat dry.

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.

Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics. Trader Joe's tempeh is made with non-GMO soybeans and is free from preservatives and artificial flavors.

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.

Steam tempeh

Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.

HOW WILL I KNOW IF MY TEMPEH HAS GONE BAD? Good tempeh is firm with a thick, white mycelium and it has a mushroom-like aroma. Signs of spoilage are a slimy, sticky or mushy texture. Dark brown beans without mycelium, bad odors, and pink or green discolouration indicate that tempeh has gone bad.

If you plan to use your tempeh within the week, refrigerate it. If stored properly, your tempeh should last 2-3 weeks in your refrigerator. If you won't use your tempeh for several days, or you're unsure yet, we recommend putting your tempeh in the freezer.

Tempeh's flavor is often compared to that of mushrooms. Its slightly nutty and savory flavor, making it ideal when adding to recipes like teriyaki bowls, salads and curry. Seitan's taste is a bit more savory, with a taste closer to a portobello mushroom or bland chicken.

Perhaps the only downside to tempeh is its calorie count is higher than tofu's, but the nutrients it packs more than make up for this. But tofu is not without its advantages. Because tempeh is often made with additional ingredients, it may not be gluten-free, so keep that in mind if you have dietary restrictions.

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.

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. Fill the bags: Divide the beans between the two bags. Flatten the bags: Seal the bags and flatten the beans out evenly.

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.

Packaged tempeh is pre-cooked so you can easily enjoy it right from the package (on sandwiches, salads, etc), but I highly recommend cooking it so that it tastes better. A lot of people suggest steaming the tempeh before marinating or cooking to help remove any bitterness.

For Flavor

This is because they've continued to slowly ferment over time. Steaming tempeh will remove some of those by-products, giving it a more neutral flavor. This is great if you find the flavor off-putting, but it also helps in recipes where you want to let other flavors shine.

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.