Anybody have a "chicken" tempeh recipe?!
Im buying some tempeh today and I was wondering if anybody had a "chicken" recipe!?Www@FoodAQ@Com
Answers:
Here are some:
TEMPEH "CHICKEN" SALAD
Ingredients
12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickles, minced
2-3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper
Directions
1:Place the cubed tempeh in a saucepan of boiling, salted water!.
2:Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool!.
3:I usually toss it in the fridge!.
4:In a large bowl, combine the celery, pepper, pickle, scallion and parsley!.
5:Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper!.
6:Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine!.
7:This will keep covered in the fridge for 2-3 days!.
8:This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap!.
MOCK CHICKEN
Great as a sandwich or served on a bed of lettuce, garnished with tomatoes and sprouts!.
8 oz!. Turtle Island Soy or Five Grain Tempeh
1 Tbsp!. salt
1/2 cup celery, chopped fine
1/4 cup minced onion
1/2 cup fresh parsley, chopped
1 tsp!. dill weed
1/4 cup mayonnaise
1 1/2 tsp!. mustard (wet) prepared
1 Tbsp!. soy sauce
1 Tbsp!. lemon juice
1/2 tsp!. garlic powder
2 Tbsp!. toasted sesame seeds
Grate Tempeh and marinate in 1 quart of water with salt for 20 minutes!.
Drain and place in a bowl with chopped onion, celery, parsley and dill weed!.
Mix remaining ingredients together and add to Tempeh and vegetable mixture!.
Mix well, serve in salads or on sandwiches!.
BARBECUED "CHICKEN'' TEMPEH
16 ounces tempeh
1 large onion, thinly sliced
2 cups prepared barbecue sauce
Cut the tempeh into chunks!. Steam over boiling water for 15 minutes!. Place the tempeh and sliced onion in a deep dish and pour the barbecue sauce over it!. Marinate in the refrigerator for at least one hour!. Place on outdoor grill and cook until browned and heated through!. Baste frequently with barbecue sauce!. Can be cooked in a 350° F oven, covered for 30 minutes
ORANGE PAN-GLAZED TEMPEH
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl!. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp!. Add the tamari, mirin, and maple syrup, ground coriander, and garlic!. Mix together and set aside!.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel!.
Put the olive oil in a large frying pan over medium-high heat!. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath!. Turn and cook the other side for another 5 minutes, or until golden!. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze!. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time!.
Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top!. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale!.
TEMPEH "CHICKEN" PIZZA
Recipe ingredients
2 Tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
300g tomato puree
2 cups broccoli, cut in small pieces
150 g mushrooms, cut in slices
1/2 tsp dried oregano
salt and pepper to taste
2 1/2 cups flour
1/2 tsp salt
2 Tbs vegetable oil
2/3 cup water
3 tsp baking powder
250 g tempeh, cut in small cubes
2 Tbs soy sauce
4 Tbs vegetable oil
2 fresh tomatoes
Recipe directions
In a saucepan heat the oil over a medium flame!. Add the onions, garlic, and peppers!. Saut? until the onions are tender!. Add the tomato pulp, broccoli, herbs, salt and pepper!. Simmer 10 minutes or until the broccoli is almost soft!. Add the mushrooms and continue to heat for 5 minutes!.
Preheat oven to 420? F (210?C)!. In a large bowl combine flour, salt and baking powder!. Add the oil and mix!. Add water, while mixing, until the dough holds together, but is not sticky!. Put the dough on pizza pan and form the pizza!. Bake for 20 minutes!.
Pour the soy sauce over the tempeh until most of the sauce is absorbed!. Drain tempeh!. Bake the tempeh in a frying pan in the oil, turning often, until all sides are golden brown!. Turn off the heat!.
Take the pizza crust out of the oven and spread it with sauce!. Arrange the tempeh and tomato slices (and optionally grated vegan cheese or olives) on top and return to the oven for 10 minutes!. Serve the tempeh pizza immediately!.
ENJOY!!!
Good luck & take care =)Www@FoodAQ@Com
TEMPEH "CHICKEN" SALAD
Ingredients
12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickles, minced
2-3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper
Directions
1:Place the cubed tempeh in a saucepan of boiling, salted water!.
2:Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool!.
3:I usually toss it in the fridge!.
4:In a large bowl, combine the celery, pepper, pickle, scallion and parsley!.
5:Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper!.
6:Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine!.
7:This will keep covered in the fridge for 2-3 days!.
8:This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap!.
MOCK CHICKEN
Great as a sandwich or served on a bed of lettuce, garnished with tomatoes and sprouts!.
8 oz!. Turtle Island Soy or Five Grain Tempeh
1 Tbsp!. salt
1/2 cup celery, chopped fine
1/4 cup minced onion
1/2 cup fresh parsley, chopped
1 tsp!. dill weed
1/4 cup mayonnaise
1 1/2 tsp!. mustard (wet) prepared
1 Tbsp!. soy sauce
1 Tbsp!. lemon juice
1/2 tsp!. garlic powder
2 Tbsp!. toasted sesame seeds
Grate Tempeh and marinate in 1 quart of water with salt for 20 minutes!.
Drain and place in a bowl with chopped onion, celery, parsley and dill weed!.
Mix remaining ingredients together and add to Tempeh and vegetable mixture!.
Mix well, serve in salads or on sandwiches!.
BARBECUED "CHICKEN'' TEMPEH
16 ounces tempeh
1 large onion, thinly sliced
2 cups prepared barbecue sauce
Cut the tempeh into chunks!. Steam over boiling water for 15 minutes!. Place the tempeh and sliced onion in a deep dish and pour the barbecue sauce over it!. Marinate in the refrigerator for at least one hour!. Place on outdoor grill and cook until browned and heated through!. Baste frequently with barbecue sauce!. Can be cooked in a 350° F oven, covered for 30 minutes
ORANGE PAN-GLAZED TEMPEH
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl!. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp!. Add the tamari, mirin, and maple syrup, ground coriander, and garlic!. Mix together and set aside!.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel!.
Put the olive oil in a large frying pan over medium-high heat!. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath!. Turn and cook the other side for another 5 minutes, or until golden!. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze!. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time!.
Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top!. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale!.
TEMPEH "CHICKEN" PIZZA
Recipe ingredients
2 Tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
300g tomato puree
2 cups broccoli, cut in small pieces
150 g mushrooms, cut in slices
1/2 tsp dried oregano
salt and pepper to taste
2 1/2 cups flour
1/2 tsp salt
2 Tbs vegetable oil
2/3 cup water
3 tsp baking powder
250 g tempeh, cut in small cubes
2 Tbs soy sauce
4 Tbs vegetable oil
2 fresh tomatoes
Recipe directions
In a saucepan heat the oil over a medium flame!. Add the onions, garlic, and peppers!. Saut? until the onions are tender!. Add the tomato pulp, broccoli, herbs, salt and pepper!. Simmer 10 minutes or until the broccoli is almost soft!. Add the mushrooms and continue to heat for 5 minutes!.
Preheat oven to 420? F (210?C)!. In a large bowl combine flour, salt and baking powder!. Add the oil and mix!. Add water, while mixing, until the dough holds together, but is not sticky!. Put the dough on pizza pan and form the pizza!. Bake for 20 minutes!.
Pour the soy sauce over the tempeh until most of the sauce is absorbed!. Drain tempeh!. Bake the tempeh in a frying pan in the oil, turning often, until all sides are golden brown!. Turn off the heat!.
Take the pizza crust out of the oven and spread it with sauce!. Arrange the tempeh and tomato slices (and optionally grated vegan cheese or olives) on top and return to the oven for 10 minutes!. Serve the tempeh pizza immediately!.
ENJOY!!!
Good luck & take care =)Www@FoodAQ@Com