So before I was vegan I had no clue what tempeh was. Even when I was vegan it didn’t suddenly become a staple food I saw everywhere. At my favourite veggie place, Green Cuisine (I love you with all my heart <3) they always had a new and delicious smelling tempeh dish-BBQ tempeh, their famous brown sauce tempeh, thai peanut tempeh, so many delicious sauces on top of neutral tempeh, which is definitely the key to incorporating new foods in the transition! You’re most likely not gonna go from a standard American diet to plain tempeh and brown rice, having a delicious sauce along with it can help your tastebuds get on board.
- 1 medium yellow onion, diced
- 1-2 cloves garlic
- pinch of cinnamon
- child powder to taste (maybe 1/2 tsp)
- 1/2 tsp ginger powder
- 2 Tbsp brown sugar
- 3 Tbsp soy sauce
- 1 heaping Tbsp molasses
- 1/4 cup tomato paste
- 1 cup water to make it liquid-y
- 1 package tempeh, cubed
- 1 Tbsp cornstarch mixed with some water
Saute the onions and garlic in a bit of coconut oil, cooking until almost clear. Add the spices and fry the spices for a couple minutes to bring out the flavour. Add the brown sugar, soy sauce, molasses, and tomato paste and combine well, then the water and cubed tempeh. Bring to a boil, simmering for longer if you chose to infuse more flavour into the tempeh. When ready to serve, add the cornstarch/water mix and cook for a minute or two until it thickens up.
Suggested side dishes:
Bake a kobocha squash cut in half and then into 6 wedges (per half) at 400 degrees for 35 mins. Serve with the tempeh and squash on a bed of brown rice.