Archive for the ‘Tempeh’ Category


Creamy Sunchoke and Potato Soup


4 cups potato, peeled and cut into a large dice

2 cups small peeled sunchokes cut into same sized dice as the potatoes

½ leek + ½ onion, sliced

4 garlic cloves, sliced

3 cup No-Chicken or vegetable broth

⅓ cup non-dairy creamer [I prefer So Delicious Original Coconut Creamer]

½ cup white wine

6 sprigs thyme tied into a bundle

a few grates worth of fresh nutmeg

sea salt

freshly-cracked black pepper

freshly-cracked green peppercorns [For garnish.]

chives [For garnish.]


Place potatoes and sunchokes into a pot of cold water and bring to a simmer.  Cook until fork tender.  Drain. 

Add a drizzle of olive oil to a pan over medium heat and sauté the leek and onion until softened.  Add the garlic and cook for a minute or so then add the white wine and cook until the alcohol has evaporated. 

Transfer to a blender and add the broth and creamer.  Blend until smooth and return to medium heat on the stove.  Add thyme and nutmeg.  Season with salt and pepper, to taste.   Serve garnished with freshly cracked green peppercorns and chives and top with bite-sized of candied tempeh.



Candied Tempeh


1 package tempeh

⅓ cup maple syrup

⅓ cup ponzu sauce without bonito [You could substitute soy sauce.]

1 cup No-Chicken Broth

1 T yellow mustard

3 drops liquid smoke


Combine all wet ingredients in a container or zip lock bag.  Cut tempeh into ½ inch slices.  Cover tempeh with the marinade and let sit overnight in the refrigerator.

Preheat oven to 350°.

Remove the tempeh and set aside.  Transfer the marinade to a pot and simmer until it has reduced down enough that the liquid coats the back of a spoon. 

Place the tempeh slices upon a non stick surface [I use a silpat on a baking sheet] that is oven safe.  Glaze the tempeh with half of the reduction and bake for 20-30 minutes, until the glaze bakes onto the tempeh.  Repeat the procedure with the remaining glaze.

Remove from oven and allow it to cool a bit before serving.  [Be careful when removing the tempeh because the candied glaze will be very hot and is very sticky.  It can easily burn your skin if you touch it while screaming hot.]

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H and I went out to lunch recently at a local vegan restaurant and while the flavors of the food were excellent, the sandwiches we ordered were too greasy for our tastes.  I thought about what I’d like in a sandwich using tempeh and decided that I could create something at least as tasty and far lighter.   I also added a nice vegan creamed horseradish sauce for an extra punch of flavor and ran a ribbon of stone-ground mustard through it for even more heat.


Pastrami-Spiced Tempeh

Serves 2


8 oz package tempeh, cut into strips or sliced into sandwich-sized slices

1/2 tsp sea salt

1/2 tsp smoked salt [I used an applewood-smoked salt]

1 T  sweet paprika

1 tsp corriander seeds

1 tsp brown sugar

1-1/2 tsp yellow mustard seeds

1-1/2 tsp black peppercorns

1 tsp white peppercorns

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dill seed

3 allspice berries

2 juniper berries


Grind the whole spices in a spice grinder and then add the rest of the spices and sugar to the grinder and pulse to mix well.  Transfer to a gallon-sized zip bag with 1/4 cup olive oil.

Steam the tempeh for 15 minutes to remove its bitterness.  Set aside to cool.   Once cooled, add to the spiced oil in the gallon bag and even coat each piece, gently.  Refrigerate as long as possible up to a few days.  The longer the rub sits upon the tempeh, the deeper the flavors will penetrate.

Brush off any excess clumps of spices from the tempeh.  Place the tempeh upon a heated grill pan and sear. 

Creamed Horseradish Sauce


1 package firm tofu

juice of 2 lemons

1/3 cup olive oil

salt, to taste

freshly cracked black pepper, to taste

1 T vegan worcestershire sauce

prepared horseradish, to taste

a splash of red wine vinegar [Just a bit to add a nice zing.]


Add all ingredients except the horseradish, salt and pepper to the food processor and mix until silken.  Add salt and pepper to taste.  If you want a large batch of creamed horseradish sauce then add the prepared horseradish to the processor.  When I make this I like to keep the bulk of the sauce plain so that I can use it as a sour cream substitute for other things.  I take out the amount of sauce I’d like and add horseradish to that portion.




Not Quite So Rubenesque Reuben.

Add a bit of chili sauce and diced onion to the sour cream sauce above and turn it into a low-fat Russian dressing-esque variant.  Pile on the sauerkraut and dive in…you know you want to.  This one is mine.

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