Tempeh Tacos

tempeh tacos recipe
Description

This tempeh taco "meat" recipe makes the perfect vegan filling for tacos & burritos or topping for salad & nachos. Use SoyBoy organic Soy or 5-Grain Tempeh.

Servings: 4-5

Instructions

  1. Cut Tempeh into 2-inch pieces, then combine with 2 Tbs of olive oil and spices in food processor bowl and blend. Alternatively, you can crumble the tempeh and mix by hand, but the food processor will give the tempeh a consistency more similar to ground beef.
  2. Sauté taco filling in 2 Tbs olive oil or bake on a sheet pan.
  3. And more spices to taste and toss with lime juice before serving.

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Instant Pot Vegan Tempeh Chili

Description

Do you love your Instant Pot because it makes everything easier? This versatile vegan chili recipe will magnify that love by giving you a warming winter meal that’s insanely easy to make. Just grab a couple of packs of SoyBoy organic tempeh, get out the cheese grater, and fire up that chili mode. We think the Instant Pot seals in all the flavors and improves the texture of the beans. With an extra pinch of this and that, you can make this one just the way you like it.

Servings: 4-6

Instructions

  1. Set the Instant Pot to “saute.” Cook olive oil, tempeh, and all vegetables except the beans. If at the end of 9 minutes (default “saute” setting) vegetables aren’t soft, add more time.
  2. Set the Instant Pot to “bean & chili.” Mix in all remaining ingredients and cook for 15 minutes. Taste and adjust seasonings as needed. Top with your choice of garnish and serve.

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Buffalo Tempeh Tenders

Description

You don’t have to be a carnivore to crave the spicy, crispy, savory delight of a snack slathered in Buffalo sauce. No matter your dietary inclination, you can find an iteration of deep-fried, oh-so-good yet oh-so-bad-for-you Buffalo goodness on just about any restaurant menu. Here at SoyBoy, the first half of our mission is “Be healthy.” For that reason, we’ve cooked up a recipe for Buffalo Tempeh Tenders that are rich in plant-based protein but light on the deep frying. This crispy Buffalo snack will keep your tailgate or football party cheering week after week, and it’s guaranteed to wow your vegan potluck. It’s guilt-free, packed with nutrients, and totally delicious. This versatile recipe for marinated baked Tempeh works just as well with other sauces. Try BBQ, sweet & sour, sweet chili, or honey mustard versions. The tenders make hearty and delicious sandwiches, salads, and wraps, too!

Servings: 2-4

Instructions

  1. Preheat oven to 375°.
  2. Cut tempeh into strips 1½ inch thick, then cut widthwise for thin, crispy results.
  3. Marinate strips in a flat container with ½ cup buffalo sauce. Coat completely.
  4. While tempeh is marinating, pulse the cereal in a food processor or crush by hand until you have breadcrumb sized pieces. Stir spices into breadcrumbs.
  5. Coat marinated tempeh on all sides with breadcrumb mixture.
  6. Bake tempeh on a cookie sheet for 20-25 minutes, flipping halfway through.
  7. Brush tempeh on all sides with remaining hot sauce, then broil for 3 minutes on each side.
  8. Serve with your choice of dipping sauce and carrots or celery.

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Sweet Potato, Corn, Jalapeno Pepper & Tempeh Soup

Description

This easy, filling vegan soup brightens up the fall flavors of sweet potato and corn by adding jalapeño and protein-packed SoyBoy organic tempeh. Hint: Peel, halve and thinly slice the sweet potatoes while you’re sautéing the diced onion so the raw potato doesn’t discolor after peeling. This soup may be just as good served cold as hot... especially on a hot day.

Servings: 8

Instructions

  1. Remove the kernels of corn from 4 large ears of corn into a large mixing bowl, add the cubed tempeh, chopped jalapeno pepper, ground cumin and salt to taste, add 2 Tbs. oil and toss to combine.
  2. Add a splash of vegetable oil to a heavy bottomed soup pot, on medium to medium-high heat, add the diced onion and cook that along to soften up. Once the onions have softened up, add the minced garlic and cook that for 30 seconds or so. Then add the sliced sweet potatoes to the pot and enough vegetable broth to just cover the potatoes and bring to a steady simmer.
  3. While the sweet potatoes are simmering along, add 1-2 Tbs. vegetable oil to another large, heavy bottomed pan and sauté the corn, jalapeno pepper and tempeh on medium heat for 5 minutes or so. Season to taste and turn the heat off.
  4. Once the sweet potatoes are nice and soft, use a hand blender (immersion blender) to carefully puree them, adding more broth or water if necessary. At that point, add the corn, jalapeno and tempeh to the pureed soup and season to taste if needed.

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