FOOD TEMPE RECIPES

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TEMPEH TACOS RECIPE - NYT COOKING



Tempeh Tacos Recipe - NYT Cooking image

Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip

Steps:

  • In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
  • Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
  • Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
  • Divide the filling between the taco shells, then top with chosen toppings.

BASIC SCRAMBLED TEMPEH RECIPE - FOOD.COM



Basic Scrambled Tempeh Recipe - Food.com image

From Isa Chandra Moskowitz's book, Vegan Brunch. This is a refreshing change of pace for breakfast time, but would make a great meal at any time of day. She suggests that steaming the tempeh before preparing this recipe gives it a juicier texture and reduces the bitterness of tempeh. I steamed it for five minutes with 2 tablespoons of water in the microwave, but if you like a stronger tempeh flavor you can skip that.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 lb tempeh, cubed
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
3 garlic cloves, minced
2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme
1/4 teaspoon salt
fresh black pepper
4 large leaves swiss chard, torn into pieces (or any leafy green)

Steps:

  • Preheat a large, heavy-bottomed pan over medium heat. Saute the tempeh in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned.
  • Add red bell pepper and onion and drizzle in remaining oil. Saute for about 5 minutes until veggies are softened but still slightly crunchy. Add garlic and thyme and saute for 2 more minutes.
  • Season with salt and pepper. Add greens and saute until just wilted. Serve immediately.

Nutrition Facts : Calories 330.1, FatContent 22.6, SaturatedFatContent 4, CholesterolContent 0, SodiumContent 158.4, CarbohydrateContent 15.3, FiberContent 1.2, SugarContent 2, ProteinContent 21.7

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