Tag Archives: tempeh

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.

Spicy Vegan Tempeh Fajitas

29 Jun

I received free product from True Made Foods and am eligible to win prizes associated with the contest. I was not compensated for my time. All opinions are my own.

Cookouts are a great time to fire up the grill, throw on some burgers and corn cobs, and slice open a watermelon for dessert. But they also present the perfect opportunity to get a bit more culinarily creative.

Think outside the burger (heehee) with some fajitas! My dad’s grill is pretty massive and therefore equipped with a side burner, perfect for a pan. He’d always throw in some veggies to cook along with the main dish, such as onions, peppers, mushrooms, and corn.

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

This idea stems directly from that (thanks, dad!). These simple, flavor-packed fajitas can be made on the stovetop or on a grill’s side burner. They’re fresh and spicy at the same time, thanks to Veracha sauce. True Made Foods provided me with a lovely three-pack of their veggie-filled sauces. Yep, they make sauces out of REAL ingredients, with half the added sugar of leading brands. The spicy veracha sauce is sweet, smoky and all sorts of spicy, which makes it the perfect condiment to fajitas.

Speaking of, have you entered the #CookoutWeek giveaway yet? One lucky winner will get a prize pack of goodies valued at $300! Maybe it’ll be you!

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

 

Spicy Vegan Tempeh Fajitas 

Serves 4

  • 1 tbsp olive oil
  • 1 medium onion, sliced thinly
  • 2 bell peppers, different colors, sliced thinly
  • 1 package tempeh, halved lengthwise and sliced thinly
  • 1/3 C veracha sauce
  • 2 tbsp honey (or maple syrup if strictly vegan)
  • ½ tbsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 4 10” multigrain or 8 small corn tortillas
  • To serve: shredded cheese, plain Greek yogurt, salsa, shredded lettuce, chopped tomato, fresh cilantro, sliced green onion

In a large cast iron skillet, heat olive oil over medium-high. Saute sliced onion and peppers for 5-7 minutes. Stir in the tempeh and cook another 3-5 minutes.

In a small bowl, mix together the veracha sauce, honey and seasonings. Pour over the fajita mix and stir to coat. Cook another minute or two to warm the sauce through.

Serve fajitas in one large or two small tortillas per person. Top with shredded cheese, plain Greek yogurt, salsa, shredded lettuce, chopped tomato, fresh cilantro and/or sliced green onion as desired. Enjoy with a cold beer!

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

Triple Pepper and Tempeh Stir Fry

7 Oct

A lesson from six days into October #unprocessed this year: most sauces are filled with sugars, chemicals, salt, and unnecessary fats.

I was craving an Asian-themed dish for dinner, and decided a quick stir fry was perfect for the evening’s plans. Most of the recipes out there, however, require a variety of store-bought sauces: hoisin sauce, sriracha sauce, teriyaki sauce, etc. But all of these contain the worst possible ingredients!

Still in the mood for a stir fry, I took a second look at the bottles’ ingredients, and decided I could replicate the flavors from simple ingredients in my pantry. In fact, it’s pretty darn simple to make your own sauces, be they for barbeque, stir fry, marinade, dressings, or dipping!

Triple Pepper and Tempeh Stir Fry | xtinaluvspink.wordpress.com

A combination of from-scratch stir fry sauce, THREE types of peppers, and protein-rich vegan tempeh make this a dinner to please everyone. It’s also super quick to make, so you can enjoy it on even the busiest night of the week!

Triple Pepper and Tempeh Stir Fry
Serves 4

  • 1 C quinoa
  • 2 C water

Stir Fry Sauce:

  • 2 tbsp white wine vinegar
  • 3 tbsp Bragg’s amino acids
  • 1 tbsp molasses
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 tsp chili powder
  • 1/4 tsp chili pepper flakes
  • Salt & pepper to taste

Triple Pepper & Tempeh:

  • 1 tbsp olive oil
  • 1 package organic tempeh, cut into small cubes, such as Westsoy Tempeh
  • 1/2 yellow onion, diced
  • 1 yellow pepper, diced
  • 2 sweet orange peppers, diced
  • 1/2 C diced roasted poblano pepper

Combine quinoa and water in a rice cooker, or cook over the stove, according to package directions.

Mix the sauce ingredients together in a small bowl; set aside.

Heat one tablespoon of oil in a large skillet over medium-high. Cook the cubed tempeh for a few minutes, stirring often to brown it.

Add a bit more oil if you need it, and toss in the onion and peppers. Turn the heat up and cook, stirring often, about 5 minutes. When the veggies reach a consistency that’s cooked but still crisp, pour over the sauce. Stir to coat and let it cook down for a minute or two.

Serve cooked quinoa into bowls and top with the stir fry. Enjoy hot!

Tempeh Veggie Quinoa Stuffing and Butternut Squash Gravy

6 Dec

While “stuffing” is traditionally only served during Thanksgiving, this dish could easily be made and enjoyed any time of the year. It’s full of protein, fiber and complex carbs, and is so flavorful, the only thing that it needs is a drizzle of some butternut squash gravy, recipe below.

The ingredients list on this may scare you at first sight, but everything comes together so quickly, there’s no need to fret. Roast, boil and saute everything up, stir together, bake in a large pan, and you’re good to go.

Tempeh Veggie Quinoa Stuffing and Butternut Squash Gravy

Tempeh Veggie Quinoa Stuffing

Serves 10

  • 2 sweet potatoes, peeled & cubed
  • 1 pound brussels sprouts, halved
  • 1 large tart apple, diced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1/2 C celery, diced
  • 1/2 C carrot, diced
  • 2 blocks tempeh, diced
  • 1 C vegetable stock or beer (I used beer)
  • 1 C dry quinoa
  • 2 C water
  • 1 tsp dried rosemary
  • 1 tsp fresh thyme
  • 1 tsp chopped fresh sage
  • pinch red pepper flakes
  • Sea salt and pepper to taste

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil.

In a large mixing bowl, toss the potatoes, sprouts, apples, and shallots with 2 tbsp oil and season well with salt and pepper. Spread the veggies onto the baking sheet and roast 40 minutes before removing from oven.

While that roasts, bring the 2 C water to boil in a small pot. Stir in quinoa, bring back to boil, and reduce to simmer. Cover and cook 20 minutes.

While those are going, heat the other tbsp oil in a large pan. Saute the onion, garlic, carrots and celery till translucent (about 5-8 minutes). Add the diced tempeh, and more salt and pepper. Continue to cook this until the tempeh gets a slight sear. This is where the stock or beer comes in handy. At a little at a time to keep things from drying out.

Using that same large mixing bowl from before, combine the roasted vegetables, the sautéed tempeh mixture, and the quinoa, plus the seasonings. Stir to combine.

Transfer to a large greased baking dish and bake at 350 for about 20 minutes. Serve hot, with or without gravy.

Tempeh Veggie Quinoa Stuffing and Butternut Squash Gravy

No stuffing is complete without gravy!  Throw this together while the stuffing is being prepared and have yourself a tasty, completely healthy meal.

Butternut Squash Gravy

Makes a lot

  • 1 butternut squash, peeled and diced
  • 1 onion, minced
  • 3 tbsp olive oil
  • 2 torn sage leaves
  • 1/2 tsp chili pepper flakes
  • 3 C nondairy milk (I used soy)

First, peel and dice the squash. This may take a bit of time. Or you can buy pre-peeled and pre-cut squash.

Saute onion in the oil in a large pan over medium heat for a few minutes. Add in the squash and continue to saute. It helps to cover with a lid, using the moisture to steam and soften the squash.

Use a potato masher to mash the squash in the pan. It doesn’t need to be completely smooth, but you should be able to mash most of it. Stir in the sage leaves and chili flakes. One cup at a time, stir in the milk. Bring to a boil, reduce heat and simmer.

If it’s too thick, add more milk. If too liquidy, add a spoonful of flour.

Serve hot over anything that needs gravy!

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