Grilled Tempeh with Barbeque Glaze

July 16, 2011 By: Megabeth Category: Main Dishes

I’ll admit it, my cooking sprees in the summertime are fewer and far between because I’d rather be outside than in the kitchen. So, one night I was looking for something fast to make and something I could throw on the grill. Using my handy cookbook, The New Vegetarian Grill, I was able to meet both these requirements.

Luckily for me, I always keep a package of tempeh on hand and the marinade is made with some pantry basics so I was all set. I just needed to stir up the sauce, let the tempeh marinate, and throw it on the grill.

You can throw these little bites on a toasted bun with some lettuce, tomato and onion slices or just eat them straight with a fork.

Grilled Tempeh with Barbeque Glaze
from The New Vegetarian Grill

1/4 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon soy sauce
4 garlic cloves, minced
1 Tablespoon minced onion
2 teaspoons ground cumin

Combine all ingredients in a small bowl and mix well. Use immediately or store in an airtight container in the refrigerator for up to 1 week.


Grilled Tempeh with Barbeque Glaze (1)

 

Combine the tempeh and barbecue glaze in a large bowl and toss to coat. Set aside to marinate. (Megabeth note: If you are traveling to a BBQ, then throw everything in a Ziploc bag and pull it out of the fridge when you are ready to go.)

 

Grilled Tempeh with Barbeque Glaze (2)

Prepare a medium-hot fire in the grill. (If you are using someone’s grill where they’ve just polished off a nice juicy steak, throw a sheet of tin foil on the grill but spray it with some non-stick oil spray just in case. Or, use a lightly oiled grill rack.)

Grilled Tempeh with Barbeque Glaze (3)

Grill the tempeh until heated through and crusty, 4 to 6 minutes per side.

Grilled Tempeh with Barbeque Glaze (5)

Pistachio Blue Corn Crusted Tempeh with Mushroom Gravy

February 10, 2010 By: Megabeth Category: Main Dishes

Pistachio Blue Corn Crusted Tempeh with Mushroom Gravy For those that don’t really dabble in soy based ingredients, this recipe might take you out of your comfort zone but it’s well worth it. It involves two ingredients – tempeh and tamari – that just from the mere mention of them make many an ardent carnivore turn tail from the kitchen and order a pepperoni pizza. Don’t let those t-words scare you off. Who knows, this dish could begin your love affair with tempeh. (Which, by the way, can usually be found in the produce section where the refrigerated tofu, vegetarian lunchmeat and fake chicken nuggets are sold.)

There is a smoky flavor from both the pistachios and the cumin in the crust. The marinade is “peanuty” with a hint of spiciness from the cayenne. Be sure to take the time to let the tempeh soak up the tamari and the marinade as you will have a more consistent overall flavor. Then, just to take the flavor over the top, add the mushroom gravy and you’ve got a meal that makes you, well…want to lick the plate.

This recipe comes from a very interesting cookbook: Blossoming Lotus Vegan World Fusion Cuisine. Its a colorful, informative cookbook chock full of interesting recipes from around the world. The bonus is powerful introduction by Dr. Jane Goodall who reminds us to take steps to fully appreciate the far reaching consequences of what we choose to eat.

Pistachio Blue Corn Crusted Tempeh with Vegetarian Mushroom Gravy
from Vegan World Fusion Cuisine

16 oz tempeh, sliced into 4 cutlets (I cut mine into one inch strips)
1 Tablespoon filtered water
2 teaspoons Nama shoyu
(Nama shoyu is a raw, organic, unpasteurized soy sauce. Substitute tamari or low salt soy sauce.)

Creamy Tahini Marinade
3/4 cup filtered water
4 teaspoons nama shoyu (Or, use tamari or a low salt soy sauce)
1/4 cup tahini or other nut butter, raw
2 Tablespoons lemon juice, fresh squeezed
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced, optional
1 teaspoon herbs, minced (I used dried basil, parsley, and oregano)
Pinch cayenne pepper

Crust
1 cup pistachios, roasted no salt
1/2 cup blue corn chips, crumbled
2 Tablespoons blue corn meal (I used yellow corm meal/polenta)
1 Tablespoon Coconut, shredded and toasted, optional (I did not use coconut and did not miss it.)
1 teaspoon cilantro, minced (I omitted this)
1/2 teaspoon cumin
1/4 teaspoon chili powder
Pinch Crushed red pepper flakes
Sea salt, to taste

Vegetarian Mushroom Gravy
Ingredients and recipe

Place nama shoyu (or tamari/soy sauce) and water in a 9″ x 13″ casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes.

Prepare creamy tahini marinade by placing all those ingredients in a blender and blend until smooth.

Pour over tempeh cutlets (wait until cutlets have had a chance to soak up the liquid). Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.

While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine. Also, begin working on the vegetarian mushroom gravy.

Remove tempeh from over, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes.

Remove from oven, slice cutlets into 1″ strips (if you haven’t already done so), and serve while hot.

Drizzle with Vegetarian Mushroom Gravy.


Indonesian Tempeh with Green Beans and Crushed Peanuts

August 28, 2009 By: Megabeth Category: Main Dishes

I had a little bit of fresh green beans left from my weekly vegetable delivery. I didn’t really have enough for the 3/4 lbs called for in the original recipe. I padded the recipe with some sliced bamboo shoots. I thought they nicely balanced the crispness of the water chestnuts and added a nice earthy flavor.

This low prep dish is great served over rice, soba noodles or rice noodles.

Indonesian Tempeh with Green Beans and Crushed Peanuts
Vegetarian Times, July/August 2009

  • 3 tsp vegetable oil, divided
  • 1 8-oz package tempeh (I used a 3-grain flavor)
  • 3 T low sodium soy sauce, divided
  • 3/4 pound fresh green beans, trimmed and cut into thirds
  • 2/3 cup light coconut milk
  • 1 8-oz can sliced water chestnuts, rinsed and drained
  • 1 8-oz can sliced bamboo shoots (I added these to the original recipe.)
  • 2 T peanut butter
  • 3 cloves garlic, minced (1 T)
  • 2 t dark brown sugar
  • 1 tsp chile-garlic sauce
  • 1/4 tsp ground cloves
  • 2 T crushed dry-roasted peanuts

Heat 1 tsp oil in wok or large nonstick skillet over medium heat. Add tempeh and sear 3 minutes on each side.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Add 1/2 cup water and 4 1/2 teaspoons soy sauce. Cook tempeh 5 minutes more, until all liquid has been absorbed, turning occasionally.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Heat remaining 2 teaspoons oil in wok over high heat. Add green beans; stir-fry 4 minutes or until beginning to brown.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Add 3 tablespoons water, and simmer beans 4 minutes, or until crisp-tender. Add coconut milk, water chestnuts, bamboo shoots (if using), peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 teaspoons soy sauce, and crumbled tempeh; stir-fry 2 minutes.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Garnish with crushed peanuts.

Indonesian Tempeh with Green Beans and Crushed Peanuts

A Vegetarian Tour de France: Tempeh au Vin (aka Vegetarian Coq au Vin)

July 10, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes

It’s Friday and it’s time to bring back a recipe that I’ve done previously because it fits perfectly in the Culinary Tour de France – “Coq au Vin”. Get ready to sacrifice a bottle of wine for this recipe. (It’s ok, cyclists sacrifice bottles of champagne all the time at the end of the race. At least you don’t have to get sprayed in the face with the wine!)

Check out the recipe and details here!

(Photo Courtesy Mark Blacknell. Used with Permission.)


Related Posts Widget for Blogs by LinkWithin