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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General Tso’s Tempeh

Description

Our two varieties of organic tempeh pair incredibly well with savory sauces. This at-home vegan version of a spicy Chinese take-out favorite is likely to become a staple on your family’s dinner rotation. If you like your meals on the saucy side, or if you’ll be heating up the leftovers, consider doubling the sauce ingredients. Just don’t forget to take out the spicy chili peppers before serving!

Servings: 4

Instructions

  1. Cut the tempeh into 1”x1” chunks and place in a mixing bowl.
  2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in the refrigerator for at least an hour.
  3. Add cooking oil to a wok-style pan on medium-high heat and fry tempeh until browned on both sides. Remove from pan.
  4. In the same pan, add in oil and sesame oil and warm on medium-high heat.
  5. Add the garlic, ginger, and chilis and cook for about 1 minute.
  6. Add the tomato paste and vegetable broth, and stir until incorporated, then add soy sauce and rice vinegar and stir until incorporated.
  7. For the cornstarch slurry, mix the cornstarch with the water in a small bowl until it has the texture of a paste. Add the cornstarch slurry into sauce mixture and stir until sauce thickens.
  8. Return the tempeh to the pan and allow to incorporate with the sauce.
  9. To garnish, top with sesame seeds (optional).

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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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Red Bean Tempeh Burger

Description

This vegan recipe by Chef Dan Eaton puts SoyBoy's Organic Soy Tempeh center stage, while red beans play a supporting role. The end result is a thick, juicy, delicious vegan burger you'll be excited to throw on the grill.

Servings: 6

Instructions

  1. Cook 1/2 cup quick-cooking oatmeal in 1 cup of water. When done, add to a large mixing bowl to cool down.
  2. Sauté the diced onion in 1 – 2 Tbs of vegetable oil, until softened a bit, then add the minced garlic and chopped jalapeño pepper. (Hint: you can add the 1 tsp of ground cumin with the onion and jalapeño, instead of later in the mixing bowl). Cook for a minute or so and add that mixture to the bowl with the cooling oatmeal.
  3. Use a food processor to coarsely grind the 8-ounce package of tempeh. Add the ground tempeh to the bowl with the oatmeal and onions. Then add the well-drained 15-ounce can of red beans, 1 tsp ground cumin (if you didn’t add it earlier), 1/2 cup dried breadcrumbs (and an optional pinch of salt), and use a potato masher to mash everything together.
  4. Use your hands to shape that mixture into 6 equal-sized, firmly packed patties.
  5. Sauté the burgers in a little vegetable oil until they're nicely browned on both sides and hot all the way through.
  6. Serve on whole wheat buns topped with a combination of vegan mayonnaise and tomato salsa and optional fresh cilantro.

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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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Blackened Tempeh Po’Boy with Cajun Remoulade

Description

This saucy vegan sandwich recipe is a delicious use of SoyBoy's organic soy tempeh. Cajun spice rub makes it spicy!

Servings: 4

Instructions

  1. Use a food processor to make the remoulade by adding 1/2 small, deseeded red Bell pepper, 1 small stalk of celery, 1 green onion, a loosely packed 1/2 cup fresh parsley leaves, 1/2 cup vegan mayonnaise, 1 Tbs Dijon mustard, 1 Tbs ketchup, Tabasco to taste, 2 Tbs well drained prepared horseradish, 2 tsp paprika and 1/4 tsp ground cayenne pepper, put the lid on top and puree until nice and smooth, stopping the machine and scraping down the sides if needed. Keep cold until ready to use.
  2. Partially slice the rolls, or sections of baguette, gently open and brush the cut sides with olive oil.
  3. Cut the 8-ounce block of tempeh crosswise into 6 equal pieces, then filet each piece thinly in half for 12 slices total.
  4. Place them onto a large plate, brush them with a little olive oil on each side and generously season both sides with a prepared Cajun blackening spice rub.
  5. Toast the sliced, olive oil brushed sides of the rolls in a heavy bottomed nonstick pan (one or two at a time), remove them and then add the Cajun spiced tempeh to the dry pan and cook those for a minute or two on each side and it’s time to eat.
  6. Assemble the Po’ Boy’s with sliced tomatoes, julienne lettuce, 3 pieces of blackened tempeh and finish with Cajun remoulade.
  7. Keep leftover remoulade in a covered container in the fridge for other uses.

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