COOK BOOK

Mushroom and Tempe Salad

Serving for 4

Ingredients

200 g tempe, cut in 1 cm cubes 
2 cups shredded lettuce
6 mushrooms, sliced
1 tomatoo, diced
1/2 cucumber, cut in slices
2 spoon chopped parsley
1/2 cup oil
1 teaspoon vinegar
2 teaspoons lemon juice
1/2 teaspoon of salt
1 tablespoon mustard

Directions

Mix oil, vinegar, lemon juice, salt, mustard to make French dressing. 

Dip the tempe cubes in salt water and fry until crisp. Cool for about 5 min.

Mix oil, vinegar, lemon juice, salt, mustard  to make French dressing. 

Combine tempe cubes with French dressing and the other ingredients and toss lightly. 

Vegan

Pasta and Tempe Salad

Serving for 4

Ingredients

2 teaspoons tamari 
1 teaspoon vinegar
2 garlic cloves, chopped
1 tablespoon olive oil
200 g tempe smoked, cubed
1/4 cup celery, sliced diagonally
1 cup red bell pepper, sliced into stripes
1 tablespoon chopped parsley
1/2 cup vegan French salad dressing
1 cup spiral pasta
1/4 cup onion, sliced
1/2 teaspoon salt

Directions

Mix first three ingredients together and add tempeh. Marinate for at least 2 hours. Heat olive oil in skillet and fry the tempe cubes till crispy and brown. 

Cook the spiral pasta till soft. Toss the pasta with remaining ingredients. Serve the pasta salad immediately or cool in the fridege for a few hours.

Vegan

Spinach and Tempe Salad

servings for 6

Ingredients

200 g tempe smoked
500 g spinach, stems removed
1 small lettuce, shredded
1 small onion, sliced and separated in rings
2 tablespoons oil
100 g mushrooms, sliced
2 Tbs lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh oregano
1 teaspoon  mustard

Directions

Steam the tempeh for 20 min. Slice in 1 cm cubes in fry in the oil until golden-brown. Cool down for 5 min.

Mix lemon juice, olive oil, salt, oregano, mustard to make dressing. 

Combine in a salad bowl the tempeh, lettuce, spinach, onion and mushrooms. Toss with dressing.

Vegan

Tempe Salad with Apple

Serving for 5

Ingredients

200 g tempe
1 small onion, chopped
1/2 apple, diced
1 stalk celery, diced
2 tablespoons vegan mayonaise
2 tablespoons mustard,
1 tablespoon maple sirup
salt and pepper

Directions

Steam the tempe for about 10 minutes, let cool and crumble in small pieces. Toss with onion, celery, and apple. Mix in vegan mayonaise, mustard, salt and pepper. 

The tempeh salad is best served after refrigerating for 1 hour so flavours can blend.

Eat the tempe salad with lettuce on bread.

Vegan:

Tempe Salad with Peppers

Serving for 4

Ingredients

1 tablespoon vinegar
2 tablespoon shoyu or tamari
1 glove garlic, crushed
3 tablespoon water
250 g tempe naturall, cut in small cubes
150 g spiral pasta
1 small onion, sliced
1 red or green bell pepper, sliced
1 tablespoons fresh parsley, chopped
1 rib white celery, sliced

Ingredients for dressing:
3 Tablespoons vegetable oil
1/4 teaspoon dried oregano
1 tablesponn vinegar
1 clove garlic, crushed
1 tablespoon shoyu or tamari

Directions

To make the marinade mix vinegar, shoyu, garlic and water. Add tempe and marinate for 1 hour, turning the tempeh a few times.

Heat the vegetable oil in a skillet. Add the tempe cubes and bake until the tempe is brown on all sides.

Cook the pasta following the instructions on the package. Drain and let cool down. Toss with vegetables (parsley, celery, onion and bell pepper). Mix the dressing ingredients (vegetable oil, oregano, vinegar, garlic and shoyu) and toss with the salad. 

Vegan

Bacon Tempe Soup

Serving for 4

Ingredients

100 g tempe ala bacon
200 g dried split peas
750 ml vegetable stock
1 stalk celery, chopped
1 medium onion, chopped
1 medium carrot, cut in small cubes
1 tablespoon vegetable oil
1 tabelspoon fresh oregano, chopped
1 tablespoon fresh spring onions, chopped
salt and pepper to taste

Directions

Cover the split peas in 1 liter water and let them soak 2 to 4 hours. Drain the peas and put them in soup pot. Add the vegetable stock, celery, carrot and onion. Bring to boiling point and simmer for about 60 minutes (or 20 minutes in pressure cooker) until the peas are tender. 

Add the tempe  and purée the soup until very smooth. Continue to boil for another 10 minutes. Bring this Bacon Tempeh Soup to taste with salt and pepper. Sauté the oregano leaves and chives briefly in the vegetable oil and add this to the soup.

Serve the Bacon Tempe Soup when still very hot.

Vegan

Basil Tomato Tempe Soup

Basil Tomato Soup

Serving for 4

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
8 medium tomatoes, cut in four pieces
12 fresh basil leaves
100 g tempe, cut in large cubes
250 ml vegetable stock or water
salt and pepper to taste

Directions

In a soup pot, bake the onion in the olive oil until translucent. Add 250 ml water, celery and tomatoes and bring to boil. Simmer for about 15 minutes. Add the 10 fresh basil leaves and continue to simmer for 2 minutes. Mix this soup briefly and pass through a sieve. Put this mixture back in the soup pot.

In a blender, mix the tempeh with the vegetable stock until very smooth. Add this tempe pulp to the sieved tomatoes and bring briefly to boiling point. Bring this basil tomato soup to taste with salt and pepper.

Cut two basil leaves in very small strips. Serve the basil tomato soup in individual plates and decorate with the basil strips.

Vegan

Chili Tempe

Serving for 4

Ingredients

200g tempe
1 large onion, diced
500 ml tomato puree
1 tablespoon tamari
1 tablespoon dry mustard
1 teaspoon  cumin
1 clove garlic, crushed
2 tablespoons olive oil
3 tablespoons  chili powder

Directions

Cut the tempe into small cubes. 

Sauté the tempe cubes in oil for about 10 minutes, until lightly browned. Add the other ingredients and simmer for 20 minutes. Serve with rice. 

Vegan

Hawaiian Stir-Fried Tempe

Servings for 5

Ingredients

500 g tempe
1 large onion, chopped
1 can pineapple pieces
2 Tbs vegetable oil
1 clove garlic, crushed
2 green or red pepper, cut in rings
1 large carrot, sliced
1 small cans of peas
1 small cauliflower, broken in small pieces
1 tablespoon soy sauce
1 tablespoon corn starch

Directions

Cut the tempe in small cubes and fry in the oil until brown. Add the chopped onion and crushed garlic and continue frying until the onion are soft.

Stir-fry the fresh vegetables. Add the drained peas and the pineapple juice. Cover and cook for 5-10 minutes. Add the pineapple pieces, soy sauce and the starch dissolved in a bit of water. Bring to boil and heat a few seconds until tickened. 

Serve with rice.

Vegan

Indonesian Curried Tempe

Serving for 4

Ingredients

2 tablespoons vegetable oil
250 g tempe, cubed
2 red or green bell pepper, seeded, sliced
1 large sweet potato, diced
1 clove garlic, minced
1 onion, chopped
250 ml coconut milk
1 table curry powder
1/2 cup fresh basil, chopped
2 tablespoons tamari or shoyu

Directions

Heat the oil in a large frying pan and fry the tempe over medium heat until slightly browned. 

Sauté the peppers, sweet potato, garlic and onion for ten minutes. 

Combine tempe and vegetables in the frying pan and add curry powder, coconut milk, basil, and tamari and cook over medium heat for about ten minutes.

Serve the Indonesian curried tempeh with rice.

Vegan

Quinoa with Tempe

Serving for 4

Ingredients

250 g tempe marinaded
2 Tbs soya sauce
250 mushrooms or shii-take
1 onion
250 pumpkin
1 medium carrot
2 cups quinoa

Directions

Heat the oil and bake the chopped onions until tender. Add the sliced mushrooms and marinaded tempe and cook for 6 min.

Cut the carrot and pumpkin in cubes and add them together with the quinoa, soya souce and 4 cups of water to the mushrooms.

Cook for about 20 min. until the quinoa is soft.

Vegan

Sweet and Sour Tempe

Sweet and Sour Tempeh

Serving for 6

Ingredients

250 g tempe natural
1 cup vegetable stock
3 tablespoons tamari
2 tablespoons oil
1 can pineapple chunks (400 g)
2 green peppers
1 onion
1 tablespoon caramel
2 tablespoons maizena
1/4 cup vinegar

Directions

Cut tempe into thin cubes of 2 cm. Add the vegetable stock and tamari and let it cook for 10 minutes.

Drain tempe, reserving liquid for sauce. Heat a skillet and bake tempe in the oil until lightly browned.

Drain the pineapple chunks, adding the liquid to the sauce. Add sliced pepper and onion and bring to boiling point and let it cook for one minute. Drain.

Put liquid from tempe and pineapple juice into a measuring cup and add enough water to make 2 cups. Bring to a boil. Stir in the caramel. Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously. Cook until thickened and bubbly. Then add peppers, onion, pineapple and tempe. Serve with hot rice.

Vegan

Tempe Chili

Serving for 6

Ingredients

250 g tempe natural, diced
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 large onion, chopped
1 green or red bell pepper, chopped
1 large carrot, cut in small cubes
1 clove garlic, crushed
2 tablespoons chilli powder
1 teaspoon cumin powder
1 teaspoon dried oregano
400 ml vegetable broth
1 can beans (pinto, black or kidney)
4 medium tomatoes, diced
2 tablespoon lemon juice
salt and pepper to taste

Directions

Put the diced tempeh with 200 ml water in a large frying pan; add the soy sauce and simmers for 15 minutes at high heat until most of the water is absorbed. Stir occasionally. Drain and mash the tempeh with a fork to obtain small chunks. Add 2 tablespoon of vegetable oil and bake the tempe for 10 minutes until slightly crisp.

In a separate pot, add 1 tablespoon vegetable oil, the onions, carrots and bell pepper and bake until tender and slightly brown, stirring occasionally. Add garlic, salt, spices, vegetable broth, beans, tomato and fried tempeh. Cook for 15 minutes on low heat, stirring occasionally. Finally add the lemon juice and bring the tempeh chilli to taste with salt and pepper.
Serve this tempe chilli over rice or with a slice of cornbread.

Vegan

Tempe in Coconut Sauce

Serving for 4

Ingredients

150 g tempe natural, sliced
1/2 teaspoon ground coriander
2 cups coconut milk
2 tablespoons oil
1 onion, sliced
2 green chili, sliced
1 small red chili, sliced
2 teaspoons sugar
1 clove garlic, minced
1 bay leaf
4 cups cooked rice

Directions

Heat a wok and add the oil. Add onion, coriander, garlic, red chili, tempe and saute for 1 minute. 

Add the coconut milk together with the green chili, bay leaf and sugar. Simmer for 15 minutes. Remove bay leave. 

Serve over rice.

Vegan

Tempe Risotto

Tempeh Risotto

Serving for 4

Ingredients

300 g tempe natural, cut into small cubes
400 g risotto rice
700 ml vegetable broth
6 tablespoons vegetable oil
2 medium onions, chopped 
100 ml dry white wine
2 teaspoons grated lemon rind (organic)
2 tablespoons parsley, chopped
2 tablespoons lemon juice 
100 g vegan cheese, grated
2 teaspoons curry powder
salt and pepper

Directions

Add 4 tablespoon vegetable oil, curry powder, salt, pepper and the tempe in a skillet. Sauté for 5 minutes while stirring frequently until golden brown and crispy. 

Bring the vegetable broth to boiling point and keep warm on low heat. Add 2 tablespoons of vegetable oil in a large saucepan, add the onion and bake for a few minutes. Add the risotto rice and cook 1 min while stirring constantly. Add the white wine and continue cooking until most liquid is absorbed while stirring continuously. Stir in the lemon rind. Add 100 ml vegetable broth a a time, until each portion is absorbed before adding the next. Remove from heat and stir in the vegan cheese, lemon juice, parsley and tempe. 

Vegan

Oven Baked Tempe

Serving for 6

Ingredients

250 g tempe , sliced in 2 cm cubes 
2 teaspoons of olive oil
1 leek, sliced
1 small onion, chopped
1 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups small carrots, halved
1 cup diced zucchini
1/2 cup sherry
1 tomato, chopped
2 tablespoons tamari

Directions

Saute leek, shallot, red bell pepper and garlic for 3 minutes in the olive oil. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempe and saute for 5 more minutes. Finally add the sherry, tomato and tamari and saute for an additional 5 minutes. 

Transfer to an oven proof casserole, cover and bake at 350 degrees F (175 degrees C) for 30 minutes. 

Vegan

Pizza with Tempe

Pizza with Tempeh

Serving for 4

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
300g tomato puree
2 cups broccoli, cut in small pieces
150 g mushrooms, cut in slices
1/2 teaspoon dried oregano
salt and pepper to taste
2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water
3 teaspoons baking powder
250 g tempe smoked, cut in small cubes
2 tablespoons soy sauce
4 tablespoons vegetable oil
2 fresh tomatoes

Directions

In a saucepan heat the oil over a medium flame. Add the onions, garlic, and peppers. Sauté until the onions are tender. Add the tomato pulp, broccoli, herbs, salt and pepper. Simmer 10 minutes or until the broccoli is almost soft. Add the mushrooms and continue to heat for 5 minutes.

Preheat oven to 420° F (210°C). In a large bowl combine flour, salt and baking powder. Add the oil and mix. Add water, while mixing, until the dough holds together, but is not sticky. Put the dough on pizza pan and form the pizza. Bake for 20 minutes.

Pour the soy sauce over the tempeh until most of the sauce is absorbed. Drain tempeh. Bake the tempe in a frying pan in the oil, turning often, until all sides are golden brown. Turn off the heat. 

Take the pizza crust out of the oven and spread it with sauce. Arrange the tempeh and tomato slices (and optionally grated vegan cheese or olives) on top and return to the oven for 10 minutes. Serve the tempeh pizza immediately.

Vegan

Kering Tempe Kacang

Serving for 6

Ingredients

400 g tempe natural, cut in thin 3 mm slices
oil for deep-frying
100 g raw peanuts
2 cloves garlic, crushed
5 shallots, thinly sliced
4 tablespoons oil
4 red lomboks, seeded and sliced
1 tablespoon fresh loas root, bruised
1 salam leaf
1 tablespoon brown sugar
1 teaspon salt
1 teaspoon tamarind paste
4 tablespoons  water

Directions

Dry the tempe slices during 30 minutes in the oven at 50°C. This drying will improve the crispiness.

Heat the oil to 180°C and deep-fry the tempeh for about 3 minutes until crisp and golden brown. 

Fry seperately the peanuts during 3 minutes until golden brown.

In a skillet bake the garlic and shallots for a few minutes. Then add the lomboks and continue to fry for about 1 minute. Add the loas root, salam leaf, sugar, salt and tamarind paste (first dissolved in 4 Tbs water). Simmer for about 3 minutes. 

Add all ingredients together and mix well. Remove the loas root and salam leaf. 

Serve the Kering Tempe Kacang over rice. 

Vegan

Tempe Batjam

Serving for 4

Ingredients

150 g tempe natural
oil for deep-frying
1 tablespoon  assem
3 ablespoons water
3 teaspoons koenjit powder
3 teaspoons salt
1 teaspoons white pepper

Directions

Put tempe  in a skillet and pour on top the mixture of water, assem, koenjit, pepper and salt.

Bring to boil and continue to boil uncovered for about 15 minutes.

Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown. 

Serve the tempe batjan hot or cold.

Vegan

Vegan

Avocado and Tempe Dip

Serving for 4

Ingredients

150 g tempe, cut in 2 cm cubes
1 avocado
1/4 cup oil
1/2 teaspon salt
1 tablespoon onion, minced
3/4 cup water
2 tablespoons lemon juice

Directions

Mix all ingredients in a blender until smooth. Serve as a dip with corn bread.

Vegan

Barbecued Tempe

Servings for 4

Ingredients

500 g  tempe natural
1 cup vegan barbecue sauce
1 large onion

Directions

Cut the tempe in pieces of 2 cm. Steam for about 20 min. Put the tempe in a dish together with the chopped onions and barbecue sauce. Put in fridge for a few hours so flavours can blend.

Barbecue on a grill until brown and crisp.

Vegan

Tempe Burger

Serving for 1

Ingredients

2 slices of  fried tempeh
1 bun, sliced into halves
1 Tbs vegan margarin
1 lettuce leaf
1 slice tomato
1 tablespoon ketchup
1 thin slice of onion
1 teaspoon  mustard

Directions

Coat the surfaces of the bun with the margarin. Put on one side the ketchup, mustard, lettuce leaf, onion, tempeh and finally the tomatoo. Top with the other half of the bun.

Vegan

Tempe Bacon

Serving for 4

Ingredients

4 tablespoons tamari 
1/2 cup water
1 tablesooon caramel
garlic powder to taste
1 tablespoon smoke flavour
200 g tempe, cut in thin slices
4 tablespoons vegetable oil

Directions

Combine first 5 ingredients to make the marinade.

Put tempe slices in shallow disk and pour he marinade on top. Marinate for 4-8 hours. Shake now and then.

Fry the tempe in the hot oil until brown and crisp.

This tempe bacon tastes very similar to real bacon!

Vegan

Crunchy Tempe

Serving for 4

Ingredients

200 g tempe, diced
1 small onions, chopped
1 tablespoon oil
1 small chilli, sliced
1 clove garlic cloves, crushed
1 teaspoon  brown sugar
1 teaspoon soy sauce
oil for deep frying
salt to taste

Directions

Deep fry the tempe until crunchy. Fry onion in the oil until tender, add garlic and chilli and saute briefly. Add fried tempeh, sugar, salt and soy sauce. Fry 1 minute while constantly strirring.

Vegan

Tempe Chips

Serving for 4

Ingredients

200 g tempe cut in very thin slices
1/2 cup water
3 tablespoons shoyu or tamari
1 teaspoonlemon juice
1 clove garlic, crushed
1/2 teaspoon ground coriander
2 tablespoons vegetable oil
pepper to taste

Directions

In a bowl, combine water, shoyu, lemon juice, garlic and coriander. Stir, add tempe slices and marinate for 30 minutes. 

In a skillet, heat oil and fry tempe until crisp, drain.

Serve hot or cold with your favourite dipping sauce.

Vegan