Best Tempeh Creole Recipes

Tempeh Creole over Brown Rice image

Provided by Sharon123

Categories Beans

Time 2h

Yield 6-8

Number Of Ingredients 24

8 tablespoons soy sauce (use shoyu if possible)
4 tablespoons low salt creole seasoning
1 inch piece fresh ginger, sliced 1/2-inch thick
2 garlic cloves, sliced
2 one inch pieces kombu seaweed
2 (8 ounce) packages tempeh
1/2 cup all-purpose flour
sea salt
4 tablespoons vegetable oil (more if needed)
2 cups onions, chopped
1 cup bell pepper, chopped (your choice of color)
1 cup celery, chopped
2 cups fresh tomatoes, seeded, chopped
1 tablespoon garlic, minced
5 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup dry red wine
fresh ground black pepper
ground cayenne pepper
3 tablespoons scallions, chopped
2 tablespoons fresh parsley, chopped
brown rice, cooked (or white)

Steps:

Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil.
Cut each slab of tempeh on the bias into 1/4" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well.
Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside.
Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes.
Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves.
Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!

TEMPEH CREOLE image

Yield 6-8

Number Of Ingredients 28

For the Marinade:
8 Tbsp. shoyu (soy sauce)
2 Tbsp. Creole seasoning
8 slices fresh ginger
2 1-inch pieces kombu (sea vegetable)
1/4 tsp. sea salt
2 cloves garlic, sliced
6 cups water
For the Tempeh:
2 8-oz. pkgs. tempeh
3 Tbsp. Creole seasoning
1/2 cup unbleached flour
4 Tbsp. canola oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups peeled, seeded, and chopped tomatoes
1 Tbsp. chopped garlic
5 bay leaves
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup dry red wine
Salt, to taste
Cayenne pepper, to taste
Freshly ground black pepper, to taste
3 Tbsp. chopped green onions
2 Tbsp. finely chopped parsley

Steps:

Combine all the ingredients for the marinade. Cut each pack of tempeh into 12 thin slices on a bias and simmer in the marinade for minimum of 45 minutes. Remove the tempeh and reserve the marinade liquid. In a mixing bowl, add the Creole seasoning and flour and mix well. Dredge the tempeh, coating completely. Heat a large pan and add the canola oil. When the oil is hot, brown the tempeh on both sides. Remove from the pan and set aside. (Might need to do this in two batches.) Add the onions, bell peppers, and celery. Cook for 5 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, for about 3 more minutes. Add the tempeh back into the pan along with bay leaves, thyme, oregano, basil, marinade liquid, and wine. Season with salt, cayenne pepper, and black pepper. Bring the liquid to a simmer, and cook for about 1/2 hour. Remove the bay leaves before you serve. Garnish with green onions and parsley.