Main Dishesdeliciouslyella
The Ultimate Tempeh
Originally from Indonesia, tempeh is made from cooked, fermented soya beans. It has a firmer bite than tofu — the texture is similar to a firm veggie burger. The distinctive, slightly earthy flavour is often described as a combination of nuts and mushrooms. Especially rich in protein, it provides all nine of the essential amino acids that we need to obtain from our diet, making it a great plant-based protein choice. When it comes to cooking tempeh, the lesson is to experiment with flavour and texture. We love to simply chop and fry it, but this method blends tempeh with aromatic vegetables, transforming it into the ultimate meat substitute — great to serve to any plant-based sceptics. This base recipe can be used as is, in salads or wraps, or as a base for one of our 'ultimate tempeh' recipes.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●food processor
📝 Preparation Steps
1
Heat a drizzle of olive oil in a frying pan and sauté the onion, carrot and garlic with a sprinkle of salt and pepper for 4–⏱️ 5 minutes until soft. Add the smoked paprika and cook for 1 further minute. Remove from the pan onto a plate and set aside to cool.
drizzle of olive oilmedium carrot1smoked paprika1 teaspoon
2
Heat another drizzle of olive oil in the same frying pan and add the tempeh with 1 tablespoon of water. Cook for 4–⏱️ 5 minutes, stirring often so that it doesn’t colour. Remove and set aside to cool.
drizzle of olive oiltempeh8 oz
3
Tip the cooked vegetables, tempeh and the remainder of the ingredients into a food processor. Pulse until combined, with no large pieces remaining.
tempeh8 oz
4
You can use the tempeh as is, or use this for the base of your chosen recipe.
tempeh8 oz
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