Tag Archives: tempeh

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

9 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

It’s nearly National Hummus Day! Yes, May 13 celebrates the chickpea dip that has taken the western world by storm. While food holidays may seem a tad silly, they’re also a great way to spread awareness of foods and preparations that you may have otherwise never come across!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

On its own, hummus is fantastic – whether with raw veggies, in a falafel pita sandwich, or paired with tortilla chips. But did you know you can also COOK with it?! Yes indeedy!

Hummus is a plant-based protein mix of pureed chickpeas, tahini (that’s sesame paste), oil, lemon juice, and seasoning. It’s pretty easy to make, but even easier is the variety of flavor options that Sabra offers.

Whether you’re vegan, vegetarian or a meat-eater, beans should be included in everyone’s diet, as they provide not only protein, but fiber, complex carbs, and healthy fats. I normally eat hummus as an afternoon snack with raw veggies, or to make a sandwich or wrap even tastier. But I wanted to elevate this yummy spread into a warm, baked snack that is reminiscent of chicken fingers (without the chicken!).

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

These hummus-crusted tempeh sticks are seriously the EASIEST thing ever. Simply slice a couple blocks of tempeh, and generously coat with hummus. I used Sabra’s Roasted Garlic Hummus for this, as I wanted the end product to be wonderfully fragrant. Paired with sliced, roasted veggies, this snack is great for after school or work or served as an appetizer at a gathering or dinner party. Heck, it would be great as part of a spread during any game-day celebration, too!

AND you don’t have to worry about food allergies – this recipe is naturally gluten free, dairy free, meat free, and sugar-free. Obviously, that makes it a super awesome vegan appetizer 🙂

What are you waiting for? Throw these hummus-crusted tempeh sticks in the oven for a tasty snack in no time!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

Serves 4-6 as an appetizer

  • 12 tbsp Sabra Roasted Garlic Hummus, divided
  • 2 blocks tempeh, sliced into sticks
  • 3 bell peppers – red, orange, and yellow – sliced
  • 1 onion, sliced
  • 1 jalapeno, seeded and sliced
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar

Preheat oven to 375. Line a large, rimmed baking sheet with foil and grease.

Toss the sliced vegetables in a bowl with olive oil and salt and pepper, to taste. Spread onto 2/3 of the prepared baking sheet, in a single layer.

Place the tempeh sticks in that same bowl (less dishes, people!). Use a spoon to stir the Roasted Garlic Hummus, making sure to evenly distribute the roasted garlic pieces throughout. Scoop about 8 tablespoons of the hummus on top of the tempeh and use a spoon to thoroughly coat the tempeh.

Lay the tempeh sticks in a single layer on the free space of your baking sheet.

Bake at 375 for 20 minutes.

While this bakes, whisk together the remaining 4 tablespoons of Roasted Garlic Hummus with two tablespoons of apple cider vinegar.

To serve, arrange the tempeh on a plate around the roasted vegetables. Drizzle some of the hummus sauce over the veggies, and transfer the rest to a small serving bowl, for dipping the sticks.

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

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Cheesy BBQ Tempeh Pita Pockets

7 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.

I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!

What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.

Cheesy BBQ Tempeh Pita Pockets

Serves 4

  • 1 block tempeh
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 C prepared BBQ sauce – I used Stubb’s
  • 1 tbsp olive oil
  • dash of sea salt
  • 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
  • 4 oz gouda, thinly sliced (use vegan cheese if desired)
  • Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.

Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.

Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

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Quick Tempeh Bolognese with Pasta {vegan, gluten free}

19 Jul

Ok, I know that “tempeh Bolognese” is an oxymoron. The traditionally meat-based Italian sauce is meant to be used in a variety of pasta dishes. In fact, it’s the most common sauce I grew up with. Craving a comfort dish, I knew there must be a relatively easy alternative. Enter: tempeh! The block of pressed soy and rice make a perfect faux meat crumble. And when paired with the right flavors, this dish brings back all those memories of the beefy sauce my mother would make for our pasta.

Quick Tempeh Bolognese with Pasta | xtinaluvspink.wordpress.com

This version is quick, too. In the time it takes to bring your water to boil and cook the pasta, your Bolognese will be cooked through and ready to toss. It’s a great weeknight meal that will be on your dinner table in 20 minutes. Not vegan? Add a dusting of freshly shaved parmesan, or stick with a sprinkle of nutritional yeast to achieve a similar flavor and texture.

Quick Tempeh Bolognese with Pasta | xtinaluvspink.wordpress.com

The fastest pasta sauce ever! Add whichever spices suit your fancy.

Looking for something spicier? Check out this soy chorizo Bolognese, which is sure to turn up the heat!

Tempeh Bolognese

Serves 4

  • 8 oz penne or rotini GF pasta
  • 1 tbsp olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 8-oz package tempeh, crumbled
  • Sea salt and fresh black pepper, to taste
  • 1 28-oz can whole Italian peeled tomatoes
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tbsp turmeric
  • 1/2 tbsp coconut sugar (to cut through the acid)
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes
  • ½ tsp salt
  • Optional: Nutritional yeast or freshly grated parmesan or gouda, to garnish

Bring a large pot of salted water to boil. Cook pasta to according to package directions. Drain and return to the pot; set aside.

While the pasta cooks, heat 1 tbsp olive oil in a large pan over medium-high. Saute the onion and garlic 5-7 minutes, being careful not to burn them – turn down the heat to avoid this if necessary.

Add the crumbled tempeh, salt, and pepper and cook another minute to heat through.

In a blender, combine the can of tomatoes, another tablespoon of olive oil, sugar and seasoning. Puree until smooth. Pour into the tempeh mixture and stir to coat.

Add the bolognese to the pasta in its pot and toss to coat. Bring to a boil and cook for 5 minutes, allowing everything to come together and the flavors to meld. Serve hot and garnish with nutritional yeast or freshly grated cheese if not vegan.

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