BLACK TEMPEH RECIPES

Our specialty black tempeh is made from black beans and 10% rice, using our unique fermentation method. The flavour is profound and makes the black tempeh a great meat replacer. All these recipes are tried, tested and part of our own diet. Let’s start with the Beanlife essentials about cooking tempeh:

  • Tempeh is a highly versatile food, so go ahead and experiment with your own preparation style. 

  • You don’t really need to follow a recipe to enjoy it. Slice it and add it in the pan for 5-10 minutes with a little oil and soy sauce, and you’re done! 

  • Tempeh absorbs oil, and cooking it in high temperature vegetable oil reduces the quantity it absorbs. So make sure to heat the oil all the way before you add the tempeh in the pan (170-180 degrees Celsius). We like coconut oil and peanut oil the best.

  • If you cook tempeh in the oven, marinating it ahead works best. This keeps your tempeh from drying too much in the oven.

BLACK CHILLI SIN CARNE

TEMPEH BURGER

It’s a burger, we all know why we like it.
 

Pick your bun and heat it in the oven for 10 minutes at medium temperature. Then fry or barbecue one or two thick slices of tempeh to get going. Aim for about 2 cm thick. Add fried tempeh slice in bun, and top with your favourite mix of veggies and juices.

 

The toppings we love:

  • Green salad leaves

  • Avocado pieces

  • Tomato slices

  • Pickled cucumbers

  • Mustard

  • Homemade tzatziki sauce (yoghurt, garlic, cucumber)

 

Spice mix marinade:

2 tsp chilli powder 

½ tsp salt (or less, or leave out) 

2 tsp ground chilli

2 tsp dried oregano 

¼ tsp ground allspice (or Jamaican pepper)

¼ tsp ground cinnamon 

 

For the chilli:

300 g black bean tempeh cut into cubes of 1,5cm

400 g red kidney beans, drained & rinsed 

400 g of tomato passata 

2 red chilli peppers diced, pits removed (unless you like the extra heat)

2 red onions diced

1 celery stick diced 

2 carrots diced

4 garlic cloves grated

50 g of walnuts 

1 tbsp of olive oil or de-odored coconut cooking oil

4 fresh plum tomatoes diced

1 red pepper & 1 yellow pepper diced or ¼ cup (50gr) of filetopiperia 

1 bay leaf whole

1 dried ancho chilli whole

40 g high quality black chocolate (aim for 85% cacao)

100 ml filtered water

2 tsp of low salt soy sauce

 

Read the full recipe and preparation method here!
 

COCONUT AND CHILLI TEMPEH BITES

The fastest you’ll ever cook a fancy looking dish.

Step 1)
Heat some coconut oil in a pan at high heat. When the oil is sizzling, add chilli flakes first, then your tempeh chops, cubes or other nice shapes and fry for 2 minutes.

Step 2)
Flip the tempeh cubes, or shake the pan so that all sides get a bit crunchy.

Step 3)  Remove the tempeh from the pan and onto paper towels to dry. 

Step 4) Optional: If you’re a coconut person, finish by rolling the bites in coconut flakes on a plate. You can also try sesame seeds, almond flakes etc,

Step 5) Move everything into a bowl and enjoy your crunchy tempeh bites with a sizzling drink on the side!

INSPIRATION FROM COMMUNITY CREATORS

A heartfelt thanks to all of you who are sharing your feedback and creations with us: Sara (Leuven), Yannick (Brussels),  Kristien (Oostende), Giulia (Ghent), Simone (Brussels), Thibault (Brussels).. and many others. Got a recipe to share? Contact us! 

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