A Spicy (Vegan) Recipe Walkthrough

A Spicy (Vegan) Receipe Walkthrough

So, you’re finally ready to take a plunge and try a vegan recipe? Awesome! Here’s a walkthrough of one of our favorite spicy tempeh recipes. We made this dish in a beautiful and timeless Le Creuset French Oven, but you can use a large pot with a lid if you haven’t yet invested in one of these.

To buy your own beautiful Le Creuset like the one featured in the article, click here. Also, stay tuned to the Recipe4Living Facebook page for an upcoming Le Creuset giveaway!


Alright, we want to start this recipe by first cutting our tempeh into about 1-inch cubes. If you’ve never worked with tempeh, it looks like a bunch of beans pressed together into a loaf. It looks that way because that’s what it is, and usually it’ll have a thin and white EDIBLE (read: tasty, like blue cheese) mold coating it. It’s just soybeans pressed together, so it’s made of soy just like tofu, but this is what I had in my fridge so it’s what I used. 


Get some oil heating in your pot. I’m using coconut oil because, again, it’s what I had on hand and because I thought it would complement the nuttiness of the tempeh nicely. It’s the consistency of butter when it’s at room temperature, but turns into a liquid when heated through. 


Add the tempeh cubes to the pot and sear for about 3 minutes or until browned on the outside. Remove from pot and set aside. 


Slice one red onion and one yellow onion thinly. Grate 4 cloves of garlic and 1 one-inch piece of ginger. Place a little more oil into the pot and cook the onions, garlic, and ginger until fragrant and translucent, about 5 minutes. 


Then, add 2 tablespoons of tomato paste (you should really use hot bean paste, but I didn’t have any), 1 tablespoon of Sriracha hot sauce (the one with the rooster on the bottle and the green top), ½ cup peanuts (unsalted) and stir until warmed and coated with tomato paste. 


Add the tempeh back into the mixture along with the chopped tops of a bunch of scallions. Mix in ½ cup of vegetable stock, and add a tablespoon of cornstarch. Mix until there are no more clumps of cornstarch and serve immediately. You want the scallions to still be firm. Enjoy!

 

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