Go-To Preparations: Marinated Tempeh
Per the request of our farmers’ market customers, we’re sharing some cooking inspiration for our marinated tempeh: burgers, chorizo, and tempeh poke. These are not recipes, per se, but more concepts to get your gears turning.
Happy cooking!
A few Burger Concepts:
Curry burgers with grilled onions and our turmeric ginger kraut.
Memphis BBQ burgers with pickles, banana peppers, lettuce and pimento cheese.
Za’atar burgers with fresh cucumber, red onion, and tzatziki sauce.
Cooking with our Vegan Chorizo:
Smashed potatoes with chorizo and cheddar.
Toss potatoes in olive oil, pepper and salt and bake them whole. Pan fry the chorizo with oil over medium-high heat, careful not to overcrowd the pan, browning on all sides and just as it’s finishing, toss in several handfuls of greens. Grate some cheddar cheese. When potatoes are soft, line them up on a cookie sheet and smash them with the bottom of a coffee mug. Pan fry the smashed potato then top with chorizo, cheese, and toppings, or top them first and bake them in the oven ‘til the cheese melts. Sour cream, avocado, scallions, sauerkraut etc. to garnish as you serve.
Pasta bolognese.
Cook the chorizo with diced onion in a pan with a few glugs of olive oil until the chorizo browns and the onions go translucent. Add minced garlic, carrot, and maybe some celery, too. Next, a can of tomatoes, fresh Italian herbs, and more olive oil. Get the sauce hot and then let simmer for awhile so the flavors can meld. Serve over pasta with grated parmesan and pepper flakes.
Breakfast tacos with potatoes, eggs and refried beans.
Or, serve in enchiladas with sweet potatoes and lots of cheese. Or in a quesadilla, melted on a panini press. The options are endless!
with our Tempeh Poke:
Lettuce cups.
Fry tempeh in neutral or sesame oil over medium-high heat, careful not to overcrowd the pan. Let the bottom brown before you stir, and brown on all sides without stirring too much. Finish in a hot oven for extra crispy. Optionally, let tempeh cool. Roll chilled tempeh up in butter lettuce or Bibb lettuce with chopped cilantro, mint, scallion, and peanuts. Top with an Asian mayo or a hoisin peanut sauce.
Buddha bowls.
Cook poke as indicate above, or bake on a greased/foil pan. Serve hot with cooked rice, sliced avocado, shredded carrot and purple cabbage, and a sesame-soy dressing.
Chili noodles.
Cook poke tempeh with chili oil, mushrooms and/or broccoli, definitely some bean sprouts. Serve over hot Chinese egg noodles, or in a soup with soba, udon, or ramen noodles. Garnish with sesame seeds and maybe a soft-boiled egg.