All posts tagged tempeh

Quick and Easy Low-Cal Vegan Comfort Food’s Basic Tofu Recipe

Published February 18, 2013 by Vegan Derby Cat Party

This post is actually from way back in October, and was supposed to be one of my blog posts for Vegan MoFo! Not too surprising, since life has been kind of crazy and chaotic since then with all the traveling and moving we’ve done since.


This is Quick and Easy Low-Cal Vegan Comfort Food’s yummy basic tofu recipe, only with a package of tempeh thrown it too. I find most cookbooks make enough marinade for two packages of tofu, but in this case, I had only one package, so I made it with tempeh too.


Result: Turned out to be a GREAT idea! I think the tempeh was even better than the tofu, in fact! These were great eaten on their own, and mixed in to other dishes. Very tasty! I need to cook/review some more of the recipes in this book for you. It’s definitely a keeper.

Tempeh Scramble and/or Breakfast Burrito

Published July 30, 2011 by Vegan Derby Cat Party

Tempeh Scramble

2 8oz packages of tempeh, any flavor, cut in halves

olive oil for spraying skillet
2 large russet potatoes or 4 smaller ones, finely diced
1 medium onion, diced
4 cloves of garlic, minced
(i had half of a jalapeno pepper that i finely chopped and threw in too!)
1/4 c. of water or i used roasted garlic rice wine vinegar for deglazing pan

1/2 c. chopped frozen spinach

1 tbsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tbsp. cumin
1 tsp. turmeric
2 tsp. curry powder
1 tsp. thyme
1 tsp. paprika (i used smoked)
salt & pepper, to taste
cayenne pepper, optional
1 c. of vegetable broth or water

1/2 c. nutritional yeast
1/4 c. Daiya vegan cheese, optional (i used pepperjack)

Ketchup & Hotsauce, optional


1. Place tempeh halves in a steamer basket and steam for at least 15 minutes to take out bitterness.

2. Spray a skillet with olive oil and raise to medium heat. Add potatoes and onions and cook until softened, about 10 to 15 minutes. If it sticks too much, you can deglaze the pan with the 1/4 c. or water or vinegar, and lower heat. Add garlic (and jalapeno) and cook for an additional minute.

3. Add tempeh to pan and break up into crumbles. Make a well in the center of the skillet, add frozen spinach and break it up a bit until the frost melts. Add all seasonings (not nutritional yeast!) and pour in broth or water. Stir until well combined and heated through, about 5 minutes. Stir in Daiya cheese if using.

3. Remove from heat and stir in nutritional yeast. Top with ketchup and hotsauce and plate or roll into a breakfast burrito!

Enchilada Lasagna

Published June 14, 2011 by Vegan Derby Cat Party

So I’ve been messing around with this recipe in my head for a few weeks now. It had been written since last week, but it took me until tonight to take it for a test run. I’ve been really wanting to make enchiladas ever since I picked up the new Daiya pepperjack cheese, but hate the process of actually rolling enchiladas, so I went with enchilada lasagna. My goal was to make this a quick & easy, painless but yummy dish, so I used taco seasoning to simplify the sauce making. I like the recipe from Quick & Easy Vegan Comfort Food, but you can use a premixed one. This one contains chili powder, garlic powder, onion powder, cayenne, paprika, cumin, salt & pepper. I keep it in a small container in the cupboard.

Enchilada Sauce

2 c. water or veggie broth (or water + bouillon cube)
1 6oz can tomato paste
1 8oz can tomato sauce
2 tbsp. taco seasoning (i use the recipe from Q & E vegan comfort food)
1 tbsp. braggs or shoyu or tamari or reduced-sodium soysauce
2 tsp. liquid smoke

dash of hot sauce, optional


2 packages of crumbled tempeh
1 onion, chopped finely
2 garlic cloves, minced
1 large pepper or 2 small peppers, your choice (bell peppers work well here. I used about 3/4 of a pablano pepper, because I happened to have one, and it was going bad, and I also used 3 chipotle peppers that I had sitting around in adobe sauce.)

2 tsp. braggs (or alternatives, see above)
1 tsp. liquid smoke
2 tbsp. taco seasoning
salt & pepper
3 tbsp. of enchilada sauce


4 large Tortillas or your choice, I used organic mutli-grain tortillas about 10″ in diameter, cut 3 into quarters and one into 6ths. (use the quarters for the corners and fill in the gaps with two of the sixths per layer.)

3-4 c. Daiya cheese, cheddar or pepperjack, or a combination of flavors including mozzarella, which is what I did


1. Preheat your oven to 350*F and grease an 9×13″ baking dish.

2. Mix together all sauce ingredients. (I used my food processor to chop the onion, peppers, and garlic finely.) Mix together all filling ingredients. You are ready to assemble.

3. Spread a thin layer of sauce to cover bottom of your prepared baking dish. Dip tortilla pieces in sauce and line the bottom of your dish with four quarters for the corners and 2 sixths for the middle.

4. Add half of filling mixture and 1/3 of cheese. Add another layer of tortillas dipped in sauce. Add remaining filling and 1 /3 of cheese. Top with last layer of tortillas, and pour remaining sauce on top followed by last 1/3 of cheese.

5. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. (I broiled it for just a couple more minutes too.) Eat!

Result: It’s kinda messy when you serve it, but man, is it delicious! : )

Appetite for Reduction’s Tamarind BBQ Tempeh and Sweet Potato w/ Coleslaw

Published February 11, 2011 by Vegan Derby Cat Party

This is my first recipe tested from Isa’s new book, Appetite for Reduction. (Author of Vegan with a Vengeance, and co-author of Veganomicon and Vegan Cupcakes & Cookie books with a new one on pies coming soon!) Apparently she indulged a little too much in making & testing those books on vegan sweets, and came up with this! It’s not a diet book, just a really nice collection of tasty sounding, low-fat recipes. If the rest of the book is as good as this recipe was, this will be my new go to book for sure. (I’m writing this as I take delicious bites of my leftovers/lunch, hah.) Now I don’t re-post recipes from cookbooks, but other people do, so you can google this one to find it if you are curious about the book.

This recipe called for 12 oz of tempeh, which really worked out because this is precisely what I had left! That’s a package and a half of tempeh.

It also called for 1.5 lbs of sweet potato. I had about that much in yams, so I substituted them in.

I will probably use 2 packages of tempeh next time, and slightly less sweet potato.

I ended up with about 1.5 cups of marinade.

The sauce thickened up nicely as it cooked to glaze the pieces.

I served it with red quinoa and a quick and very simple coleslaw. Recipe Below!


1 head of cabbage, shredded (If you don’t know how, google, it’s REALLY easy to do and just takes a minute, or you can buy a bag pre-shredded.)
red wine vinegar (or another type of your choosing)
agave syrup
salt & pepper

Directions: In a bowl add cabbage and drizzle lightly with red wine vinegar. I didn’t give any measurements because cabbages come in all different sizes. Don’t overdress it; it will get soggy. If you put too much, drain it out. Agave, salt & pepper to personal taste. Start with just a little of each. You can always add more. It’s so nice and fresh lightly dressed, and a nice contrast to the BBQ.

tempeh tuna

Published September 13, 2010 by Vegan Derby Cat Party


have you made the fauxy tuna recipe yet? why not?!

seriously, you should. i’m just saying. deliciousness. i hadn’t made it for awhile and i made it tonight, extra carrots & carrot greens and a lil extra kelp powder.

so good.

teriyaki tempeh stir-fry

Published August 7, 2010 by Vegan Derby Cat Party

So I was really hungry when I came home for lunch yesterday, and needed something good and nourishing, quick. I had bought this teriyaki sauce the other day, and had been marinating some tempeh in it for the last 2 days, so I figured I could throw together a quick stir fry with some leftover rice and frozen veggies. BTW, If you have a little more time, I would suggest using the sauce in this recipe. The first time I made it, I dumped the store bought stuff because it was SO much better.

Teriyaki Tempeh Stir-Fry

1 package of tempeh, sliced or cubed into desired shape and marinated in
teriyaki sauce
1/2 bag of frozen veggies
leftover rice


1. Spray a skillet with some olive oil and saute tempeh over medium heat for about 3 minutes on each side. Stir in frozen veggies, and cook for a few more minutes, until heated through.

2. Add rice to pan and pour a bit more teriyaki/reserved marinade over rice, as desired, and cook for a few more minutes until well combined.


I just cooked up a bit more rice today, since I had the time, and am mixing it into yesterday’s leftovers. Yummy!

veganomicon: hot sauce-glazed tempeh

Published May 24, 2010 by Vegan Derby Cat Party

so, at the bottom you will find my review of the veganomicon hot sauce-glazed tempeh. but first, a few things!

1. so i bought the le creuset 12″ skillet that i’ve wanted for a long time in the cassis, purple color. i think the only other piece that i would buy & really need is the 2 1/4 qt saucier. i would love the 7 qt dutch oven, but really, it’s too big to use all the time, and it’s really pricey. regardless, i added them both to my wishlist. one day!

2. i’m having trouble uploading pix off of my memory card onto my computer, resizing, and uploading without them becoming unusable? i don’t know what i’m doing new or wrong. maybe it’s the memory card getting old? (guess i’ll be back to cameraphoning it!)

3. drove up to darbster tonight to try to eat dinner there, (waterfront vegan dining) only to find that they were closed. thankfully they’re not out of business, just closed on monday & tuesday. turns out sublime is closed monday too. sad. ended up having a feast for under $10 at taco bell, so it didn’t end too badly.

and now on to the recipe!

Veganomicon: Hot Sauce-Glazed Tempeh, pg 129

involves simmering tempeh for 10 minutes and marinating for an hour in wine, hot sauce, olive oil, soy sauce, lemon juice, garlic, cumin, oregano, and cayenne.

i then cooked them in my new skillet with olive oil over medium heat for about 10 minutes of flipping and marinating.


i would suggest using a hot sauce that you *love* the flavor of. i used tabasco, and it was a little too much of that taste. the cheap cooking wine that i used prolly didn’t help either! hah 😉  it was still good, just too tabasco-y.

will tweak and find a happy place. i served it with the stoplight salad over spinach and dressed with a little more balsamic vinegar.

i had more pix but couldn’t get them up. (see #2!) sorry! i really wanted to show off my new pan!

Ty’s fauxy tuna

Published March 26, 2010 by Vegan Derby Cat Party

i found some kelp powder with cayenne pepper the other day at whole foods. so i read a few fake tuna recipes, and decided to give it a shot. kelp powder is what gives it the fishy flavor, but it’s not overpowering. i did not have celery, or i would have added some. however, i did find that the carrot top stem added a nice celery type crunch & taste, and the leaves gave it a nice freshness, so it’s really not necessary.

Ty’s Fauxy Tuna

1 8oz package tempeh*, cut in half or thirds
water or vegetable stock

3 tbsp. red onion, finely chopped
1 carrot, finely chopped, including stems & green leafy parts
3 tbsp. celery, optional (if you don’t have a carrot with stems & leaves)
1/4c. vegan mayo, i like veganaise
2 tbsp. pickle relish
1 tbsp. kelp powder, more or less to taste
1 tbsp. mustard, i like deli style
Few grindings of black pepper or cayenne pepper to taste


1. You will need to steam or simmer the tempeh to take some of the bitterness out. Steam in a basket for 15 minutes, or bring vegetable stock or water and tempeh up to a boil, and drop heat to low to simmer for 15-25 minutes. Drain tempeh, and set to cool in fridge. When cool to the touch, crumble tempeh into a medium size bowl.

2. Add onion, carrot, celery, veganaise, pickle relish, kelp powder, mustard and pepper. Stir until combined. Refrigerate until chilled.

this was great straight out of the bowl, on sprouted grain bread, or with some tofutti american singles melted onto a toasted whole wheat bun.

*Just 4 ounces of tempeh provides 41.3% of the Daily Value (DV) for protein for less than 225 calories and only 3.7 grams of saturated fat.

first things first!

Published March 16, 2010 by Vegan Derby Cat Party

Yes, this is another vegan food blog.

(Here is a picture to prove it, right off the bat. This is the tempeh from the reuben’s I made the night before last.)

I got sick of posting my nice little pictures, sans the descriptions they deserve, on facebook updates. Plus, my husband insisted I needed a blog. He wants me to write a cookbook, so this is our compromise for now : )

I cook fairly often, so I should have plenty of material to post. Not only that, I recently moved to NYC (Brooklyn, specifically) and they have tons of vegan places here that I can whip the camera phone out for.

Why the camera phone vegan?

Funny you should ask. : )

Unfortunately, I had a nice second hand digital SLR until I moved into our first place in Brooklyn just over a month ago. One roommate expressed a need for a camera such as mine for a class, and a couple of weeks later, POOF! Fancy camera gone. (Maybe it will show up at the end of the semester? ::crosses fingers:: ) I do have a crappy, purple digital camera that I alternate with. It has the worst flash on the planet, but I bought it not for it’s ability to take pictures of friends in dark bars (which would have been helpful!), but because of the body color. I’m a sucker for purple, as will be evident in time, I’m sure.

Okay, onward!

%d bloggers like this: