Tempeh Chili

What You Need

Olive oil
1 big red onion, chopped
6 cloves garlic, minced
2 red bell peppers, chopped
4 Anaheim peppers, chopped
2 chipotle chilies, minced 
1 tbsp chili powder
1 tsp cumin
1 28 oz can diced fire roasted tomatoes
2 cans pinto beans, drained
2 cans black beans, drained
2 packages tempeh

What You Do

Sauté the onions and garlic in oil over medium heat for about five minutes. Add the chopped peppers, and cook for another 5 minutes or so.

Toss in the chipotles, the chili powder, and the cumin and stir for a minute or two.

Add the tomatoes and the beans. Mix everything together really well and bring the chili to a simmer.

Crumble the tempeh into the chili and stir. Let the chili simmer for fifteen minutes or so to let the flavors mingle.

Season to taste with salt and serve. You can top your chili like I do with minced onions and cilantro, avocado, and shredded cabbage. Or you can let your imagination guide you.

Oh, this makes for a fantastic taco filling as well!

Tempeh Chili

What You Need

Olive oil
1 big red onion, chopped
6 cloves garlic, minced
2 red bell peppers, chopped
4 Anaheim peppers, chopped
2 chipotle chilies, minced 1 tbsp chili powder
1 tsp cumin
1 28 oz can diced fire roasted tomatoes
2 cans pinto beans, drained
2 cans black beans, drained
2 packages tempeh

What You Do

Sauté the onions and garlic in oil over medium heat for about five minutes. Add the chopped peppers, and cook for another 5 minutes or so.

Toss in the chipotles, the chili powder, and the cumin and stir for a minute or two.

Add the tomatoes and the beans. Mix everything together really well and bring the chili to a simmer.

Crumble the tempeh into the chili and stir. Let the chili simmer for fifteen minutes or so to let the flavors mingle.

Season to taste with salt and serve. You can top your chili like I do with minced onions and cilantro, avocado, and shredded cabbage. Or you can let your imagination guide you.

Oh, this makes for a fantastic taco filling as well!

Buffalo Tempeh Burger



WHAT YOU NEED

2 buns
8oz of tempeh, cut in half then through the middle into four thin planks
Romaine lettuce, cut into 2 or 3 inch pieces
Onions, diced
Cilantro, minced

For the Buffalo Sauce*

2/3 cup of Franks hot pepper sauce
1/2 cup of Earth Balance or canola oil
1 1/2 tbsp white vinegar
1/4 tsp vegan worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Salt to taste (you won’t need much if you use Earth balance)

For the Cilantro Ranch Dressing*

1 1/4 cup vegan mayo (I used Just Mayo)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
3 tsp finely minced cilantro
3/4 cup unsweetened soy or almond milk

WHAT YOU DO

For the Buffalo Sauce

Mix everything together in a small sauce pan over medium heat. Stir with a whisk till the sauce just begins to bubble. Remove from the heat, check for salt, and set aside.

For the Cilantro Ranch Dressing

Mix everything together with a whisk. Add the soy or almond milk a bit at a time until you get the desired consistency.

Putting it All Together

Toast your buns on a pan or griddle.

Heat a pan or griddle over a medium to medium high flame and add a little canola oil.

Once the oil is hot, add the tempeh. Cook the tempeh for around 3 minutes on each side.

When the tempeh has cooked, our a little of the buffalo sauce on top of each tempeh plank. Flip the tempeh over and add more sauce. Do this a couple of times, allowing the tempeh to cook in the sauce for a minute or so on each side.

Spread some of the ranch on the bottom bun. Add some onions and cilantro. Add the lettuce. Add two tempeh planks with a little ranch in between. Then top with more ranch and onions and cilantro and the top of the bun.

Enjoy!

(*The buffalo sauce was adapted from Chef John’s recipe and the ranch dressing was adapted from a recipe in The Native Foods Restaurant Cookbook.)

Buffalo Tempeh Burger

WHAT YOU NEED

2 buns
8oz of tempeh, cut in half then through the middle into four thin planks
Romaine lettuce, cut into 2 or 3 inch pieces
Onions, diced
Cilantro, minced

For the Buffalo Sauce*

2/3 cup of Franks hot pepper sauce
1/2 cup of Earth Balance or canola oil
1 1/2 tbsp white vinegar
1/4 tsp vegan worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Salt to taste (you won’t need much if you use Earth balance)

For the Cilantro Ranch Dressing*

1 1/4 cup vegan mayo (I used Just Mayo)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
3 tsp finely minced cilantro
3/4 cup unsweetened soy or almond milk

WHAT YOU DO

For the Buffalo Sauce

Mix everything together in a small sauce pan over medium heat. Stir with a whisk till the sauce just begins to bubble. Remove from the heat, check for salt, and set aside.

For the Cilantro Ranch Dressing

Mix everything together with a whisk. Add the soy or almond milk a bit at a time until you get the desired consistency.

Putting it All Together

Toast your buns on a pan or griddle.

Heat a pan or griddle over a medium to medium high flame and add a little canola oil.

Once the oil is hot, add the tempeh. Cook the tempeh for around 3 minutes on each side.

When the tempeh has cooked, our a little of the buffalo sauce on top of each tempeh plank. Flip the tempeh over and add more sauce. Do this a couple of times, allowing the tempeh to cook in the sauce for a minute or so on each side.

Spread some of the ranch on the bottom bun. Add some onions and cilantro. Add the lettuce. Add two tempeh planks with a little ranch in between. Then top with more ranch and onions and cilantro and the top of the bun.

Enjoy!

(*The buffalo sauce was adapted from Chef John’s recipe and the ranch dressing was adapted from a recipe in The Native Foods Restaurant Cookbook.)

Beans and Greens

Beans and greens are good for you. Why not eat them together?

Drain a few cans of beans (pintos, cannelini, whatever) and set them aside. Pluck the leafy bits off of a couple of bunches of kale and rinse them in a  colander under some cold water. Rinse the stems too and chop them up while you’re at it. Get yourself some chopped onion and garlic. If you like it spicy, help yourself to some chopped jalapeños as well.

In a big pot, heat up some olive oil over medium-high and sauté the onions, garlic, and peppers till the onions start to brown a bit. Toss in the chopped up kale stems and mix them around for a minute or two. Then add your kale, a few handfuls at a time. Let the last handful cook down a bit till you add another. Once you’ve got the kale in, add a glass of water and bring everything to a simmer.

Mix in a spoonful or two of no chicken base or some soy sauce and then add the beans. It’s ok if you leave in some of the liquid from the can. That stuff is good for you too.

Bring everything to a simmer again and let it cook for twenty minutes or so.

Now you’ve got yourself some tasty eats!

Beans and Greens

Beans and greens are good for you. Why not eat them together?

Drain a few cans of beans (pintos, cannelini, whatever) and set them aside. Pluck the leafy bits off of a couple of bunches of kale and rinse them in a colander under some cold water. Rinse the stems too and chop them up while you’re at it. Get yourself some chopped onion and garlic. If you like it spicy, help yourself to some chopped jalapeños as well.

In a big pot, heat up some olive oil over medium-high and sauté the onions, garlic, and peppers till the onions start to brown a bit. Toss in the chopped up kale stems and mix them around for a minute or two. Then add your kale, a few handfuls at a time. Let the last handful cook down a bit till you add another. Once you’ve got the kale in, add a glass of water and bring everything to a simmer.

Mix in a spoonful or two of no chicken base or some soy sauce and then add the beans. It’s ok if you leave in some of the liquid from the can. That stuff is good for you too.

Bring everything to a simmer again and let it cook for twenty minutes or so.

Now you’ve got yourself some tasty eats!

Lentils and Veggies

What You Need

Olive oil
1 onion, chopped
3 carrots, chopped
1 lb mushrooms, sliced
2 green bell peppers, chopped
2 red bell peppers, chopped
2 tsp cumin
1 tsp coriander
1 tsp turmeric
6 cloves of garlic, minced
2 cups lentils
1 28oz can diced fire roasted tomatoes
4 cups veggie broth
2 bunches of kale (stems and all), chopped
1 tsp garam masala

What You Do

Heat a few tablespoons of oil in a big pot on medium-high. Sauté the onions till they’re translucent and add the carrots. Cook for another few minutes and add the mushrooms and peppers.

After a few minutes sautéing the veggies, add the spices and the garlic and mix them around. Add the lentils, the diced tomatoes, and the veggie broth and bring everything to a simmer.

Add the kale slowly, one handful at a time, till you get it all in the pot. Then let the lentils and the veggies cook for a half hour or so. Once the half hour is up, stir in the garam masala, give everything one last mix, and you’re ready to go!

Lentils and Veggies

What You Need

Olive oil
1 onion, chopped
3 carrots, chopped
1 lb mushrooms, sliced
2 green bell peppers, chopped
2 red bell peppers, chopped
2 tsp cumin
1 tsp coriander
1 tsp turmeric
6 cloves of garlic, minced
2 cups lentils
1 28oz can diced fire roasted tomatoes
4 cups veggie broth
2 bunches of kale (stems and all), chopped
1 tsp garam masala

What You Do

Heat a few tablespoons of oil in a big pot on medium-high. Sauté the onions till they’re translucent and add the carrots. Cook for another few minutes and add the mushrooms and peppers.

After a few minutes sautéing the veggies, add the spices and the garlic and mix them around. Add the lentils, the diced tomatoes, and the veggie broth and bring everything to a simmer.

Add the kale slowly, one handful at a time, till you get it all in the pot. Then let the lentils and the veggies cook for a half hour or so. Once the half hour is up, stir in the garam masala, give everything one last mix, and you’re ready to go!