Tempeh

TEMPEH

The most nutritious of soy foods, Tempeh is a traditional Indonesian food made by a natural culturing process that binds the beans together into a cake, Green Cuisine Tempeh is made with certified organic soybeans & grains. An excellent source of protein, high in essential fatty acids & B vitamins, definitely a heavyweight for a vegetarian diet.

Available in Soybean, 7 Grain & Herb, keep it frozen until you use it.

Try these great recipes.......

Basic Cooked Tempeh

1 Block Tempeh
2 Cups Water
3 Tablespoons Soy sauce

Simmer Tempeh in water & soy sauce for 20 minutes, drain & add to your favourite recipes.

Marinated Tempeh

1/2 Block Tempeh
1/4 Cup Water
1/2 Teaspoon Salt
1 Clove Garlic (crushed)
1 Teaspoon Hot sauce
1 Tablespoon Lemon juice

Mix water & all seasonings, add the Tempeh & marinate for 30 minutes. Fry the Tempeh on both sides until golden. Serve over rice & vegetables.

Tempeh Gravy

2 Teaspoons Olive Oil
1/2 Cup Onion (diced)
2 Cups Mushrooms
1/2 Block 7 Grain Tempeh (cubed)
1 1/2 Cups Water
1/4 Cup Soy sauce

Dissolve together:
1 Tablespoon Cornstarch or Arrowroot
1 Tablespoon Cold Water

Slice the mushrooms & saute with the onions & Tempeh for 10 minutes, add the water & soy sauce & bring to a boil, add the dissolved cornstarch to thicken the gravy. Serve over mashed or roasted potatoes.

Tempeh Marinara

2 Teaspoons Olive Oil
1/2 Onion
1/2 Green Pepper
2 Tomatoes
1 Stem Celery
1 Clove Garlic
1/2 Block Herb Tempeh (Sliced)
1 Cup Water
Pinch Black Pepper
1/2 Teaspoon Salt
1 400ml Can Diced tomatoes & Juice

Dice all the vegetables & saute in the olive oil for 5 minutes, add all the remaining ingredients & simmer for 20 minutes.