Tempeh with Basil and Garlic: Recipe #231

When we stopped eating meat, we started playing around with recipes using different meat alternatives: tofu, seitan, and tempeh. You can use almost any herbs and spices to season tempeh, since it’s kind of like a flavor sponge. Feel free to experiment with your favorite tastes! Thanks to Isa Does It‘s Garlicky Thyme Tempeh for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours, because if we don’t have a planet to live on, nothing else matters.

Ingredients ($6 total)

8 oz package of tempeh – $3.49
2 tbsp soy sauce – $0.20
2 tbsp balsamic vinegar – $0.54
1 tbsp olive oil – $0.10
2 tbsp rice vinegar – $0.54
1 tbsp maple syrup – $0.24
1/2 cup vegetable broth – $0.50
4 cloves garlic – $0.15
1/4 cup freshly chopped basil leaves – free from our herb garden

Directions

1. Cut your tempeh into 8 thin triangles. Arrange the triangles in a Pyrex baking dish. Pour all the remaining ingredients over the tempeh and give it a good stir to mix it all around.

2. Put the dish on the stove on medium low. The marinade will start to bubble and reduce. Turn it over every 10 minutes or so until the liquid is mostly dry and the tempeh smells amazing. It could take up to an hour.

Meanwhile, cut up and stirfry whatever veggies you have on hand to accompany the tempeh.

3. When the liquid is mostly absorbed, serve the tempeh with your veggie stirfry and some bread – we had it with our homemade challah. Enjoy this delicious and heartily nutritious dinner!

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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tempeh-with-veggies

Tempeh with Basil and Garlic

Maitri Alexandra Carmichael
When we stopped eating meat, we started playing around with recipes using different meat alternatives: tofu, seitan, and tempeh. You can use almost any herbs and spices to season tempeh, since it’s kind of like a flavor sponge.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine American, Vegan
Servings 4

Ingredients
  

  • 8 oz package of tempeh
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1/2 cup vegetable broth
  • 4 cloves garlic
  • 1/4 cup basil leaves freshly chopped

Instructions
 

  • Cut your tempeh into 8 thin triangles. Arrange the triangles in a Pyrex baking dish. Pour all the remaining ingredients over the tempeh and give it a good stir to mix it all around.
  • Put the dish on the stove on medium low. The marinade will start to bubble and reduce. Turn it over every 10 minutes or so until the liquid is mostly dry and the tempeh smells amazing. It could take up to an hour.
    Meanwhile, cut up and stirfry whatever veggies you have on hand to accompany the tempeh.
  • When the liquid is mostly absorbed, serve the tempeh with your veggie stirfry and some bread – we had it with our homemade challah. Enjoy this delicious and heartily nutritious dinner!

Notes

 
Sustainability Score (explained here)
  • Time to make: 2 = 1-3 hours
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18
If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!
Keyword dairy-free, fermented, plant-based, tempeh

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