we-nom:

Smoky Tempeh Bacon Wraps

This was my first time doing anything with tempeh other than tempeh helper or “tuna” salad for sandwiches and it was delicious (and easy!). The “bacon” recipe came from The Happy Herbivore. If you don’t have it, get it. It’s full of lots of approachable vegan meal ideas - complete dishes as well as sauces and basics. Next to Sarah Kramer’s books, it’s my favorite cookbook.

Let’s do this.

What you’ll need for the “bacon”:

• 8 oz of tempeh (16 strips)
• 1 1/2 tbsp soy sauce (I used Bragg’s liquid amino acid)
• 2 tsp liquid smoke
• 1 tsp dijon mustard (I used yellow mustard because it was what I had on hand)
• 1 1/2 tsp toasted sesame oil
• 1 tsp granulated onion (I used diced fresh)
• 1/2 tsp paprika
• 2 cloves of garlic
• 1 1/2 tsp light brown sugar
• a bit of olive (or other cooking) oil

What you’ll need for the wraps:

• spinach
• diced onion
• diced tomato
• flour tortillas
• hummus dressing (Trader Joe’s)
• feta

What you do with all this good stuff:

• Preheat oven to 400 degrees F.
• Slice tempeh. I sliced it in several smaller pieces. When I do it again, I’m going to cut the length of tempeh in half and then cut slices that are more bacon-sized.
• Place tempeh slices in a shallow dish.
• Combine bacon ingredients in a small bowl and pour over tempeh slices. be sure to coat each piece well. For extra flavor, let the tempeh marinate for 30 minutes before baking.
• Place tempeh slices on a lightly sprayed baking sheet. I used olive oil.
• Lightly spray the top of the tempeh.
• Bake for 10 minutes on the first side. Remove from oven. Flip. Spray. Bake for 10 minutes on the other side.
• While the tempeh is baking, toss all the salad items in the dressing.
• Once the tempeh is baked to your crispy desire, assemble wraps and enjoy!

hummina

findvegan:

Seared Rosemary Tempeh with Sweet Potato & Shiitake Risotto

à la Isa Chandra Moskowitz/Terry Hope Romano from Veganomicon

Ingredients:

• 1 8-ounce package tempeh
• 3/4 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons liquid smoke
• 2 tablespoons olive oil (I like mine extra virgin)
• 2 teaspoons maple syrup
• 2 cloves garlic, crushed

Bring a medium-sized pot of water to boil, because you’re going to poach the tempeh first.

Whisk all the marinade ingredients together in a bowl large enough to fit the tempeh slices.  I prefer to use a flat-bottomed, rectangular bowl—it makes marinating easier.

Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles.  When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes.

Use tongs to immediately place the tempeh in the marinade bowl.  Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.  I usually just flip once after 30 minutes.  If your tempeh is submerged completely in the marinade, that’s okay, too—no flipping necessary.

Preheat a cast-iron grill pan over medium-high heat.  To grease it, brush lightly with olive oil, or use a spray bottle of olive oil.

Grill each side of the tempeh* for 5 minutes.  When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

*If you have a George Foreman grill, you don’t have to flip it; you can just close it and let the tempeh cook for 5 minutes straight.