21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What does tempeh go well with? ›

This marinated tempeh is lovely served over rice or another grain like quinoa or millet. You can also serve it on cauliflower rice for a low-carb option. You can also pair it with a veggie side like my roasted broccoli or kale salad or try it in my tempeh bowls with pumpkin rice.

You can marinate tempeh for as little as 20 minutes or as long as a day in the fridge. Simmer the tempeh to soften the flavor. 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.

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.

As they point out, if tempeh ferments for even just a little too long the bitter flavours of lactic acid bacteria and acetobacter (a microbial companion to vinegar) overwhelm the mushroomy flavour of the rhizopus oligosporus used to make tempeh.

Tempeh, along with other fermented soy products, is generally considered safe for most people. However, some individuals may want to consider limiting their intake of tempeh. Those with a soy allergy should avoid tempeh altogether. Eating tempeh may trigger an allergic response for these people.

Source of protective antioxidants. Soy isoflavones are powerful antioxidants and as such, they help to minimise the damage called oxidative stress, done by molecules called free radicals. Studies suggest isoflavones help reduce this oxidative stress and that tempeh may be especially good in this regard.

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.

Because of this potential, to ensure food safety, all tempeh should be pasteurized or cooked before it's eaten (FYI, pasteurization and thorough cooking are pretty much the same thing). This is why tempeh, though fermented, should not be considered a probiotic food. But don't worry!

Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey.

The acid from the vinegar helps to prevent the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix well to evenly distribute the starter throughout the beans.

Why do you put vinegar in tempeh? ›

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Don't skip this step! Steaming tempeh before baking or grilling it helps it soak up a marinade and infuse it with extra flavor. Steam the cubes for 10 minutes, and whisk together a marinade while they cook.

What is the White Stuff on Tempeh? The soft white mass is the mycelium of the Rhizophus mould.

How can I tell if my tempeh is still good to eat? Our tempeh is always fresh and never pasteurized nor frozen. The signs to look for in fresh tempeh is that white, fuzzy exterior: this means that the mold is alive and the product is continuing to ferment but is at its "healthiest" condition.

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.

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.

Due to the fermentation process, tempeh is also a better source of probiotics and fiber. It also contains more vitamins and minerals, including manganese, copper, and even B12 (although it is relatively low in this nutrient). Tofu is still packed with goodness, however.

Bottom line is, tempeh that is cooked or pasteurized is extremely safe. Raw tempeh can be harmful and has no nutritional benefit compared to cooked tempeh. In Indonesia, the birthplace of tempeh, hundreds of years of experience have shown that tempeh should always be cooked or pasteurized before consumption.