Broccoli Mushroom Stir Fry with Tempeh

 You can see the soybeans in the squares of tempeh

I've never been on the tempeh bandwagon. Perhaps I've avoided it because it's close to being a meat analogue which is not in my diet. I've never ever missed eating meat and some of the mimic-meats gross me out because they are so very meat-like. But I do like tofu which is also made from soybeans. Tempeh is fermented soybeans, pressed into a firm cake-like square. It's important to simmer the tempeh in water for 30 minutes to get rid of the bitter taste.

I figured it was time to try it out and what better way than in a stir fry? I am happy to report that after my initial reservation I really enjoyed it! The leftovers were great and I enjoyed every last morsel. I'll be trying out more tempeh recipes in the near future.

This stir fry is excellent over quinoa.

Ingredients
8 oz. package of tempeh
1-2 tsp avocado or olive oil
2 tsp cornstarch
salt & pepper to taste
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1-2 tsp avocado or olive oil
8 ounces mushrooms, sliced
1/2 red bell pepper sliced
2 garlic cloves, minced
1-2 tsp fresh ginger
2-3 cups of finely chopped broccoli, steamed until barely tender
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3 TB soy sauce
2 TB filtered water
1 TB mirin
1/2 tsp ume plum vinegar
2 tsp toasted sesame oil
1/2 tsp crushed red pepper

Directions
In medium saucepan simmer tempeh in water for 30 minutes. While tempeh is simmering, steam broccoli until barely tender, drain, and run cold water over to keep green color and stop cooking.

When tempeh has simmered for 30 minutes, drain, cool and cut into 1/2 inch squares. Toss in cornstarch, salt and pepper. Heat oil in medium pan and saute until lightly browned. Set aside.

In wok, heat oil and saute mushrooms and bell pepper until mushrooms release moisture. Add garlic and ginger and stir fry for a minute or so. Add broccoli, tempeh, and rest of seasoning ingredients. Taste and adjust seasonings if needed. Stir fry until thoroughly heated through and serve over quinoa or brown rice.

Tempeh in its "raw" state.

One year ago Spicy Kale Chips...

Two years ago Warm German Potato Salad...perfect for your Octoberfest celebration!

Tempeh Quinoa Burgers

This recipe has been making the internet rounds. It is a modified recipe from the Moosewood Restaurant Cookbook, Cooking for Health. I am intrigued by this book and have ordered it. But in the meantime I made this recipe. It's got a lot of ingredients. One in particular, sweet potato, I'm not sure about. It helps to bind the patty but I found that the end result was just a bit sweet which I wasn't wild about. I may make this again, but if so, I think I'll use a different potato.

NOTE: I enjoyed this dish more as left-overs. It didn't taste sweet the second time around. Perhaps it was the bun... anyway, this was tasty and I'd make it again!

Ingredients
1/2 cup quinoa, rinsed
2 cups thinly sliced peeled sweet potatoes
1 cup water
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1/2 tsp salt
1 tbsp olive oil
1/2 small onion, diced
1 cup minced bell peppers
2 garlic cloves, minced or pressed
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8 oz tempeh, diced
1 tsp dried oregano
1/4 tsp ground black pepper
4 tsp soy sauce
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2 tbsp ketchup
1 tbsp dark sesame oil
2 tsp dijon mustard
1/3 cup chopped fresh cilantro
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1/4 cup raw sesame seeds

Directions
Preheat the oven to 375 degrees. Place the quinoa in a small sauce pan, add a cup of water, the sweet potato and a pinch of salt. Bring to a boil. Once boiled, reduce the heat, cover and let simmer for about 15 minutes.

While the mixture is cooking, preheat a medium skillet over medium heat, and when hot, add the oil. Follow with the onions and let cook for a few minutes until clear, stirring as to not let the onions stick to the bottom. Add in the bell pepper and garlic, cover, and let cook for another 3-5 minutes. Finally, add in the tempeh, oregano, black pepper, cover and let cook for another five minutes, stirring occasionally.

By now, the quinoa should be done. With a spoon, mash the potato into the quinoa until you have a well combined mash. Add the sauteed veggies and tempeh combo into the mash and then add the soy sauce, tomato paste, sesame oil, mustard and cilantro. Let mixture sit in fridge until it’s cool enough to handle. Scoop about 1/2 cup into a pattie. Sprinkle with sesame seeds, both sides, pressing seeds so they will stick. Place on cookie sheet lined with parchment paper. Spritz or brush with olive oil. Bake for 25 minutes until brown on bottom, carefully flip and cook the other side.

Eat on your favorite burger bun garnished with guacamole, sprouts, tomato, pickles, jalapenos, etc.

Makes 8 patties.