Recipes

Here are a couple of my favorite tempeh recipes. If you like them check out my book, Tempeh: Food for the Future, which contains more of these recipes!

Tempeh Pate

A favourite for celebrations...

2 cloves garlic
1 onion
1 Tbsp butter
300gm tempeh
2 eggs
3 Tbsp Brandy
¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite
½ tsp dried thyme
1 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

Saute chopped onion and garlic in butter until soft.
Place in food processor with all other ingredients except sesame seeds and process until smooth.
Pour into a small, well greased casserole dish.
Sprinkle with sesame seeds and cover tightly with foil.
Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.
Serve with crackers, warm baguettes or toasted turkish bread.

Roast tempeh

The best ever! It's sticky and meaty and delicious. A certain celebrity chef once sat in my kitchen and scoffed a whole block of this in one sitting.

1t dried galangal
10g fresh turmeric
10g fresh ginger
1 large red chilli
5g fresh garlic
¼ C dark soy plus 2 tsp honey (or equal amount of ketchap manis if you prefer)
2t cider vinegar

Blend together.
Pour over one block of lightly scored tempeh (Cut shallow criss-crosses into surface)
Marinade overnight.
Bake 15 minutes on a lightly oiled tray until really sticky.