Fried Tempeh - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Novi

"This is a very easy yet delicious recipe. You can eat this as a snack or serve it with steamed rice."

Ingredients

• 2 cloves crushed garlic
• 1 cup water
• salt to taste

• 1 (8 ounce) package tempeh
• 2 cups vegetable oil for frying

Directions

1. Place the garlic in a small mixing bowl. Pour water and salt into the mixing bowl, mix well.
2. Slice the tempeh 1 inch thick and score both sides of the tempeh. Marinate the tempeh in the garlic, water and salt mixture for 20 minutes.
3. Pan fry the tempeh in a skillet with oil. Brown the tempeh on both sides.

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20.03

Tempeh Reuben - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:mel

"A satisfying, tangy sandwich that is a cinch to make."

Ingredients

• 1 slice tempeh
• 1/4 cup sauerkraut
• 1 slice Swiss cheese

• 1 tablespoon thousand island salad dressing
• 2 slices rye bread
• 1/2 tablespoon butter

Directions

1. Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then sauerkraut. Spread butter on the remaining slice of bread, and place on top of sauerkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts.

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17.00

Easy Baked Tempeh - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Wyntir

"This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!"

Ingredients

• 2 tablespoons sunflower seed oil
• 2 tablespoons brewers' yeast
• 1 tablespoon dried oregano
• 1 tablespoon dried chives

• 2 teaspoons chopped fresh marjoram
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 (8 ounce) package tempeh, cut into 1/2 inch squares

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.
3. Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

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21.39

Crunchy Curried Kale - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:http://www.accountkiller.com/r

"Excellent recipe to introduce kale, tempeh, and healthy foods to family and friends. My family loves it!"

Ingredients

• 2 tablespoons olive oil, or as needed
• 10 ounces kale, chopped
• 1 tablespoon curry powder, or to taste

• 2 avocados - peeled, pitted, and sliced
• 1 (8 ounce) package tempeh, cut into cubes
• 5 small corn tortillas, cut into small triangles

Directions

1. Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

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16.22

Tempeh Mock Tuna Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bibliobubba

"For vegetarians craving the taste and texture of tuna salad, this comes close."

Ingredients

• 2 cups vegetable broth
• 1 (8 ounce) package tempeh
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 clove garlic, minced

• 1 tablespoon seaweed flakes or granules
• 1/2 cup minced red onion
• 1 cup chopped celery
• 1 cup chopped dill pickles
• 1/4 cup soy mayonnaise

Directions

1. Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
2. In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

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15.21

Tempeh 'Meatballs' - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:kimberly

"I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!"

Ingredients

• 1 (8 ounce) package tempeh, cut into 4 pieces
• 2 slices whole grain bread
• 3 tablespoons grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano

• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch red pepper flakes, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.
3. Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
4. Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.

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15.33

Tempeh Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Shauntea

"Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad."

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 (8 ounce) package spicy flavored tempeh, coarsely grated

• 1/2 cup vegetable broth
• 2 tablespoons taco seasoning mix
• 1 teaspoon dried oregano
• 1/2 teaspoon ground red pepper (optional)

Directions

1. Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
2. Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

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16.34

Tempeh Delight - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ChrissyintheKitchen

"Delicious tempeh in an easy recipe combining ginger, garlic, soy sauce and maple syrup. Serve over rice with green veggies. This is an old stand by recipe which I learned from my uncle who used to marinate chicken wings with these ingredients!"

Ingredients

• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup maple syrup
• 3 cloves garlic, or more to taste

• 2 tablespoons chopped fresh ginger
• 2 tablespoons olive oil
• 2 (8 ounce) packages tempeh, sliced diagonally

Directions

1. Process soy sauce, water, maple syrup, garlic, and ginger together in a food processor or blender until smooth.
2. Pour oil into a baking dish. Place tempeh on top of oil and pour soy sauce mixture over tempeh. Cover dish with aluminum foil and marinate for 1 to 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake tempeh, covered with aluminum foil, in the preheated oven for 30 minutes. Remove aluminum foil, increase heat to 375 degrees F (190 degrees C) and continue baking until tempeh is slightly brown, about 15 minutes more.

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15.33

Tempeh Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jesseinsavannah

"This is an excellent way to eat tempeh!"

Ingredients

• 1 tablespoon sesame oil
• 1 (8 ounce) package tempeh, sliced into thin strips
• 2 tablespoons liquid amino acid supplement
• 1 tablespoon sesame oil
• 1 small onion, thinly sliced

• 1 medium green bell pepper, thinly sliced
• 1 jalapeno pepper, sliced
• 2 pita breads, cut in half
• soy mayonnaise
• 4 thin slices Swiss cheese

Directions

1. Heat the oil in a large skillet over medium heat. Add the tempeh slices and cook 3 to 4 minutes, or until they start to brown. Pour in half of the liquid aminos and cook for 1 minute. Flip the tempeh slices and cook until toasted, 3 to 4 more minutes. Pour in the remaining liquid aminos and cook for 1 minute. Remove the tempeh, and set it aside.
2. In the same skillet, heat the remaining oil over medium heat. Cook the onion, green pepper, and jalapeno until the vegetables have softened, 4 to 5 minutes.
3. Spread each pita half with 1 teaspoon soy mayonnaise. Stuff each pita with several slices of tempeh, peppers and onions, and a piece of Swiss cheese. Toast the sandwiches in a toaster oven for 2 minutes or until the cheese has melted.

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14.57

Tempeh Kabobs with Moroccan Couscous - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TRUCKERDOO

"Soaked in a delectable honey soy marinade, and paired with grilled vegetables and a Moroccan-style couscous, both meat eaters and vegetarians will enjoy this dinner."

Ingredients

• 1 (8 ounce) package tempeh, cut into 1/2 inch squares
• 16 fresh white mushrooms
• 1 medium eggplant, cut into 1 inch cubes
• 1 large red bell pepper, cut into 1 inch pieces
• 16 cherry tomatoes
• 8 tablespoons olive oil
• 4 tablespoons soy sauce
• 4 tablespoons teriyaki sauce
• 3 tablespoons honey
• 1 tablespoon grated fresh ginger root

• 1 tablespoon chopped fresh garlic
• salt and pepper to taste
• 2 cups vegetable broth
• 1 tablespoon grated fresh ginger root
• 1 teaspoon ground cumin
• salt to taste
• 1 cup dry couscous
• 3/4 cup raisins
• 3/4 cup drained canned chick-peas (garbanzo beans)
• 1 lemon

Directions

1. Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
2. Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
3. Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
4. While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

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16.59

Smokey Vegetarian Cuban Black Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MSTRECKE

"This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired."

Ingredients

• 1 pound dried black beans
• 1/4 cup vegetable oil
• 1 large yellow onion, finely chopped
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 cloves garlic, minced
• 2 teaspoons dried Mexican oregano, crushed between your fingers
• 2 bay leaves

• 6 cups vegetable stock
• 1 cup diced smoked tempeh bacon (such as Lightlife(R) Organic Smoky Tempeh Strips(R))
• 2 tablespoons dark rum (optional)
• 1 jalapeño pepper, seeded and chopped
• 2 cups water
• 1 1/2 teaspoons salt
• salt and freshly ground black pepper to taste
• 1/2 cup sliced hard-boiled eggs (optional)
• 1/2 cup finely chopped red onion

Directions

1. Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
2. Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
3. Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
4. Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
5. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

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11.05

Fried Tempeh in Batter - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Novi

"This recipe makes a very hearty snack or appetizer."

Ingredients

• 1 cup all-purpose flour
• 2 green onions, chopped
• 1 clove garlic, crushed
• 1 egg, beaten
• 2 teaspoons ground coriander seed

• 1 teaspoon ground ginger
• 1 1/2 cups water
• salt and pepper to taste
• 1 (8 ounce) package tempeh
• 2 cups vegetable oil for frying

Directions

1. Combine flour, green onion, garlic, egg, coriander, ginger, water, salt and pepper in a mixing bowl, mix until the mixture becomes a thin cake-batter like consistency, adding more water if necessary.
2. Slice the tempeh about 1 inch thick. Dip tempeh into the batter and place them one at a time into a skillet of hot oil. Fry the tempeh until golden brown. Serve while warm.

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14.57

Oven Baked Tempeh - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ana

"This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!"

Ingredients

• 1 1/2 teaspoons olive oil
• 1/8 teaspoon crushed red pepper flakes
• 1 leek, sliced
• 1/3 cup shallots, chopped
• 1/2 cup red bell pepper, chopped
• 4 cloves garlic, minced

• 2 cups baby carrots, halved
• 1 cup diced zucchini
• 1 (8 ounce) package seasoned tempeh
• 1/2 cup dry sherry
• 1 tomato, chopped
• 1 tablespoon tamari

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

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21.52

Garlic Tempeh Spaghetti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FranklyEmily

"This delicious vegetarian recipe is very easy to make and even meat eaters will like it. Garlic-flavored tempeh with spaghetti and mozzarella cheese is sure to please."

Ingredients

• 1 cup water
• 1/3 (8 ounce) package tempeh, cut into bite-size pieces
• 3 cloves garlic, chopped
• 2 ounces whole wheat spaghetti, or to taste

• 1 tablespoon olive oil
• 1 pinch dried Italian seasoning, or more to taste
• 1 cup pasta sauce
• 1/3 cup shredded mozzarella cheese

Directions

1. Combine water, tempeh, and garlic in a bowl; set aside to marinate, about 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 to 15 minutes. Drain.
3. Heat olive oil in a skillet over medium heat. Strain tempeh and garlic from water and squeeze out excess water. Sprinkle tempeh with Italian seasoning. Add tempeh and garlic to the hot oil; saute until browned on all sides, 5 to 10 minutes.
4. Toss spaghetti, tempeh, pasta sauce, and mozzarella cheese together in a serving bowl.

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16.11

Scooter's Tempeh Kale Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ScoGold

"I came home to my garden one day and pulled this meal together. It is a great healthy meal option that didn't require too many ingredients."

Ingredients

• 2 tablespoons coconut oil, divided
• 1 (8 ounce) package tempeh, cut into 1/2-inch cubes
• 2 tablespoons curry powder
• 1 yellow onion, chopped

• 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
• 2 teaspoons garlic powder
• 3 ounces crumbled goat cheese
• 1 teaspoon sea salt

Directions

1. Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion; cook and stir until slightly softened, about 2 minutes.
2. Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.

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15.10

Sesame Kale Glow Bowl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Glowing Fridge

"This simple, nourishing and healthy 'glow bowl' is one that we all need to have in our recipe box. Its' been my weekday go-to because it's quick, tasty and perfect for Meatless Mondays or anytime you need extra greens."

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 tablespoon coconut oil
• 1/2 red onion, chopped
• 3 cups torn kale leaves
• 2 cups broccoli florets
• 4 ounces tempeh, crumbled
• 1 clove garlic, minced

• 2 tablespoons sesame seeds
• 2 tablespoons water
• 2 tablespoons tamari
• 1 lime, juiced
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 pinch red pepper flakes (optional)

Directions

1. Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
3. Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
4. Spoon quinoa into serving bowls and top with kale mixture.

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10.30

Tempeh Ratatouille - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lauren Silver

"I've always loved ratatouille and I decided to make up my own hearty version. The veggies listed can be changed/ substituted according to what you have in your refrigerator and/or what's in season."

Ingredients

• 2 new potatoes, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 small eggplant, peeled and chopped
• 1/2 cup chopped broccoli
• 1 zucchini, chopped
• 1/2 cup green beans

• 1 (8 ounce) package tempeh
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can garbanzo beans, drained
• 2 cloves garlic, chopped
• 1/4 cup vegetable broth
• 1/2 teaspoon dried rosemary
• 1 cup shredded pepperjack cheese

Directions

1. Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
2. Ladle into bowls, and top with cheese.

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13.45