I’m in full on sandwich mode here. I’ve been regularly chowing down on these vegan tempeh BLT sandwiches for over a month now, so thought it was about time I shared the recipe with you! If you’ve yet to have a tempeh BLT, this sandwich is bound to convert you!…
I love a good sandwich. Delicious fillings + delicious bread?! Sign me up! Now usually sandwiches are a lunch or dinner item for me, and something that happens on the heels of pulling a freshly baked loaf of sourdough from the oven….
We have an addiction with a certain vegan maple breakfast sausage over here. Fellow seitan-loving Americans probably know which ones I’m talking about. And while we’re probably not going to stop buying them anytime soon (hello, convenience), I wanted to make a homemade version!
And so, these tempeh maple breakfast sausage patties were created. A hint of smokiness, a little maple-y sweet, lots of savory flavor bundled up in a toothsome patty….
Grain/buddha bowls have been hip for years, and I can see why. They’re super versatile, stuffed with veggies and your choice of protein, usually served with a whole grain, smothered with a yummy sauce, and the perfect vehicle for eating more avocados. They also are great for meal-planning and meal prepping. The veggies can be batch washed and chopped, you can cook the grain in advance, make the protein so it’s ready to go, and have dressings galore stored in your fridge. And leftovers pack up perfectly for lunch. Honestly, I don’t know why we don’t eat them more! Especially when they’re as delicious and straightforward to prepare as these hoisin glazed tempeh bowls….
I think everyone needs at least 500 vegan mac and cheese recipes. This is possibly a conservative estimate, but you have to start somewhere! If you’ve been visiting my site for awhile, you’ve probably noticed that I make a lot of spicy food and have a particular love for chipotle, and so it’s probably unsurprising to hear that we’ve been making vegan chipotle mac and cheese for years. The smokey flavor of chipotles fits perfectly into the creamy mac sauce, which is made from a homemade cashew milk and thickened with a traditional roux. The mac and cheese itself is quick to make, ready in just about 15 minutes. The spicy tempeh crumbles take a bit longer, but that’s mostly hands off time in the oven where they bake into chewy flavorful bites. The smokey, spicy chipotle flavor of this dish pairs perfectly with scallion greens for this perfect vegan meal….
I’ve been making way too many recipes with chipotle peppers lately (not that this is actually a problem), and I reallly needed to do something about that. So I decided to take a little culinary trip across the ocean to Korea and have a little affair with gochujang. It’s super trendy in the US right now, so there’s a good chance it’s crossed your path, but in case it hasn’t, gochujang is a red chile paste made of fermented soy beans, glutinous rice, sugar, and of course, red chili powder–specifically gochugaru, Korean red chili powder. Due to the fermented nature of the ingredients, it has a lot more depth of flavor than your average chili sauce. Because of this, it’s used differently than most chili sauces, and is combined with other ingredients to thin it out and sometimes dilute. Gochujang has a delicious lingering heat that builds slowly in your mouth, but despite that it’s actually a rather mild spice. Though, it can also vary a lot in heat level by brand, so check your labels and taste before using. My gochujang is pretty mild, so I use a lot. If yours is spicy you may need to use less (dependent on your spice tolerance). …
I love the fresh and vibrant flavors in this tamarind flavored dish. Tangy, sweet and sour tamarind is the perfect accompaniment to the nutty flavor of tempeh, which is enhanced with a spoonful of delicious almond butter. The tangy glaze is balanced with some sweet agave nectar, and a healthy dose of spicy heat. The best thing is you only need SIX ingredients to make this crazy flavorful glaze!
The vegetables are stir fried with a similar sauce to the glaze, requiring only eight ingredients! Tamarind ties the two components together, with extra tang brought to you by a bit of rice vinegar and freshly squeezed lime juice. Agave once again balances the any tartness and toasted sesame oil brings some toasty nutty goodness. Soy sauce has that perfect umami rich saltiness, garlic adds a sharp bite, and a small scoop of fiery hot fried chili paste (a version of this is certainly available at your local East Asian grocery store) for that spicy kick. The sauce is tossed over some red onion, red cabbage, and red bell pepper for the most beautifully colorful dish, which I believe makes it even more fun to eat! And the spicy, tangy, ultra-flavorful sauce is balanced by the sweetness of the onion and veggies. …
You want a pasty? I want a pasty. Corned tempeh pasties! Flakey layered pastry dough filled with a zesty corned tempeh and mashed potato filling that is peppered with scallions, which provide an oniony bite. A riff on your typical meat and potatoes pasty, but with healthy tempeh, which provides a great meaty texture without all the heaviness.
To make this, I used rough puff pastry dough, which is a version of laminated pastry dough that is much simpler and quicker to make than puff pastry while still having a nice flakey result. By making your own laminated dough, you can use your vegan butter of choice and guarantee a short ingredient list, free of high fructose corn syrup and other undesirable ingredients….