HAZELNUT TEMPEH RECIPES

Many of these recipes are created and generously offered to us by a handful of amazing community creators.
Hazelnut tempeh is where we combine the softness of soybeans with the crunch of hazelnut fibers revalorised from artisanal oil production - in this way, we contribute to a more circular economy. Let’s recap our Beanlife essentials about cooking tempeh:​

  • 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.

  • If you are new to cooking tempeh, try the simple ''no-recipe style'': slice the tempeh and add it in the pan with heated oil for 3-5 minutes on each side. Sprinkle soy sauce for the last 10 seconds of frying, And... you’re done! 

LATE SUMMER TEMPEH SALAD

WITH OVEN ROASTED BEETROOTS

This recipe was lovingly created by Sara Vande Velde at carrotte caree / @saracarottecarree 

 

Preparation method:

 

1.  Slice and roast the beetroots in the oven, with sunflower oil and salt,  covered, until you can easily put a knife in them.

2. For the salad dressing: about equal quantities of olive oil, orange juice, and a bit of ponzu (flavour really depends on the brand so you need to taste it). ​

3. Cut the tempeh in small cubes and marinate in sunflower oil, soy sauce and some orange juice. Oven bake the tempeh until completely cooked.

4. Mix the beetroots, tempeh and dressing ito make the salad​

5. Add hazelnuts and orange zest as topping at the end. 

PUMPKIN QUICHE WITH HAZELNUT TEMPEH

This recipe was lovingly created by Sara Vande Velde at carrotte caree / @saracarottecarree 

For the quiche crust:

165 g spelt flower (optionally exchange 100 g af spelt flower for 100 g hazelnut flower)

1 tsp baking powder

pinch of salt

50 g cold plant-based butter (in little pieces)

1 egg

Ingredients (flexible quantities):

  • Hazelnut tempeh

  • Pumpkin

Preparation method:

Read the full recipe and preparation method here.

 

''FERME'' BEETROOT AND LEMON COUSCOUS SALAD

This recipe was lovingly created by Annemie Willemen @fermentist. 

Ready to go list (for 4 as main dish):

  •  Piece of circular hazelnut tempeh (@Beanlife)

  • 800 g fresh beetroots

  •  ½ lemon

  • Bunch of fresh dill

  • 150 g soy yoghurt

  • 1 tbsp. tahini

  • 2 tbsp. good olive oil (and some more)

  • 2 tbsp. cumin seeds

  • 1 preserved (''ferme'') lemon (about 40 g)

  • 1 cup of pearl couscous

 

Preparation method:

Read the full recipe and preparation method here.

POINTED CABBAGE STIR FRY WITH HAZELNUT TEMPEH

Recipe created by the lovely Ingrid @veggie_ying.

The recipe originated in the Penghu islands, about 45 kilometers from the western coast of Taiwan. The original recipe uses peanuts as cabbage and peanuts are popular and local produce.

 

Inspired by the one rooted in Penghu, I replace peanuts by Beanlife's hazelnuts tempeh.

 

Ingredients:

 

  • 1/2 Pointed cabbage (never use the white cabbage! If you cannot find pointed cabbage, choose any cabbage with crunchy structure)

  • 1/2 Hazelnuts tempeh block 335g (or peanuts in the original recipe)

  • 3 tablespoon sunflower seed oil or olive oil

  • 1 tablespoon soy sauce

  • 1/4 - 1/2 teaspoon salt (up to taste)

  • 2 tablespoon water


Preparation method:
​Read the full recipe and preparation method here.

HAZELNUT TEMPEH SUMMER ROLLS

WITH SWEET CHILLI SAUCE

GADO GADO WITH HAZELNUT TEMPEH 

We created this recipe at the launch of our circular product: hazelnut tempeh, and we offered it as a tasting in our launch event. The feedback was incredibly positive so we decided it can become a Beanlife recipe!

 

There are 3 types of ingredients:
 

1) For the Tempeh marinade

2) For the spring rolls filling

3) For the sweet chilli sauce

Preparation method:

Read the full recipe and preparation method here.

Recipe created by the lovely Aurélie Delimoy!
 

Gado Gado is the generic name for an Indonesian salad with a delicious peanut sauce.
 

This traditional meal is a simple dish in which you can add as many raw veggies as you feel like, according to your taste. 

Next to a fresh salad (typically made of letuce/ cucumber/ carrots/ cabbage), add some boiled vegetables (like green beans, chinese cabbage, beansprouts), boiled potatoes or rice, and a boiled egg (optional).


Next we fry the tempeh (if you prefer it, marinate the tempeh for 10 minutes before, in soysauce with water, garlic or chilli, or both),
Slice the tempeh and add it to hot oil in the pan (1-2cm of oil) for 2 or 3 minutes on each side.  In the final seconds, add a bit of soja sauce in the pan to give it more taste. Don't add salt if you add the soja sauce. 

 

Add the tempeh onto the veggies and finish with the famous Indonesian peanut sauce, I use a pre-mix peanut sauce to simply dilute in hot water, and prawn crackers (optional).

A homemade peanut sauce recipe is available in the Marinated Peanut Tempeh Salad here. 

MORE INSPIRATION FROM OUR COMMUNITY

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. Do you have a recipe that you with to share? Contact us at hellobeanlife@gmail.com! 

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