AMAZING Vegan Tempeh Dinner Recipes - 3 Ways!

Welcome to my channel Plant Based Jess. So today I wanted to show you how I like to cook with tempeh. So I'm going to prepare three plant-based meals that's guaranteed to make you fall in love with tempeh. Tempeh is a very high source of plant-based protein and it is often considered a superfood. Tempeh is not new though. It has been crafted in Indonesia for over 100 years. We just more recently started to see it in our grocery stores. Tempeh is very very healthy. It is made out of soybeans that are fermented by using a fungus into the shape of a compact cake. So yeah this is how I like to open the package of tempeh just by slicing through the plastic and just find it easier that way. It's actually a little awkward to get them out and as you can see tempeh has a lot more structure or some more texture into it compared to tofu even though both are made with soybean tempeh is less processed and just like this one some tempeh also will have some grain part of the cake. This one I think had brown rice millet and also quinoa. So I already got started on the first recipe which will be a tempeh stew that's made with a lot of vegetables and a vegetable gravy. So you can slice two packages of tempeh into large cubes and then in a small bowl combine coconut oil and flour and this is what will be used to thicken this the gravy and then add a little oil to a large pot and then add onion, carrots, tempeh and cook on medium high heat until it gets softened and a little golden brown and then you can add the garlic and cook for maybe one or two minutes and stir often so it doesn't burn and then add the coconut oil flour mixture let it combine or melt and then you can add the vegetable broth and then some extra seasoning. I like to combine some Worcestershire sauce, soy sauce, dry herbs. The original recipe has some red wine but I didn't have any so I just skipped on that and then you I like to bring it to a gentle simmer on the stove and then do the cooking in the oven and it looks like that. After a little while you can add the mushrooms mid-cooking just so they don't get too mushy and then you put it back in the oven finish the cooking and that's it. If you find the gravy not to be thick enough you can just uncover and keep simmering on the stove just to let the extra moisture evaporate. I like to serve this meal with mashed potato. I just think it goes well with anything gravy so this is what I made. This makes for an amazing comfort food recipe. It's very filling, very satisfying, there's a lot of flavor going on in there. We absolutely love it especially my husband, my kids as well they like that meal very much. Enjoy! And now for the second recipe I'm going to make some barbecue tempeh. We actually make this recipe quite often we love it so much. So you can start by slicing two packages of tempeh and then make the barbecue sauce with some ketchup. Sometimes I use tomato paste but ketchup just makes it a little easier with some maple syrup for a little sweetness, soy sauce, apple cider vinegar and then some spices. This time I used some smoked paprika and onion powder and for a little extra smoky flavor you can add some liquid smoke and then mix well together and be sure to taste. It's a sauce that you can adjust easily. I like to start by cooking the tempeh without the sauce. Sometimes a sauce that has a lot of sweetness it tends to burn a little too quickly so cook the tempeh first and then when it's almost done you can add the sauce and keep cooking until it gets a little thicker. This recipe makes for a nice family meal where you can serve with the side vegetables. I just cooked some sweet potato and broccoli this time but we also make this recipe to prepare sandwiches so you can make the tempeh ahead of time even with the sauce and make sandwiches with Dijon mustard, crunchy lettuce. It's very delicious. And now for the third recipe which is maybe my favorite. I'm going to prepare a red curry tempeh bowl. So I already got started with the sauce with cashew butter, lime juice, some soy sauce, maple syrup, red curry paste and a little sesame oil and you can just mix until it gets smooth and add a little water until desired consistency. You can make this sauce with peanut butter or almond butter instead of the cashew butter if it's easier. And then this time I crumble the tempeh in the pan which is also another way to serve tempeh that's a little bit different. There's a lot of texture and it makes little brown bits that are very good when you cook it that way. So start by roasting the tempeh and then you can add just a little bit of the sauce. You don't want to make it saucy but you are trying to flavor the tempeh that way. The sauce we're going to keep it to add over the bowl. So I served with some greens, some brown rice, cooked vegetables, the tempeh and then I added the sauce over the bowl. The sauce is so good it's very addictive. Yeah this was so delicious. You might want to make more of the sauce just in case. I hope you give it a try. And just as a reminder I share all the recipes down below in the description. Thank you very much. I appreciate you being here and watching this video. I hope you enjoy and that it gives you more inspiration on how you can cook tempeh. And if you have some questions please you can leave them down below. See you soon!