A crisp and delicious vegan tempeh recipe for a snack or meal that is light but so flavorful. You will fresh lettuce leaves to use as boats for hearty scoops of tempeh cooked in sesame oil, soy sauce and fig jam and top them with your favorite sweet and sour sauce.
Serves: 2 | Difficulty Level: Easy: Time: 20 minutes
Shopping List:
Sweet onion, 16 ounce package of tempeh, fig jam, sesame oil, vegetable broth, soy sauce, romaine lettuce leafs, sweet and sour sauce, garlic powder, salt
Ingredients/Measurements:
-1/2 sweet onion, diced
-1 16 ounce package of tempeh, crumbled
-1 1/2 tbsp fig jam
-2 tbsp sesame oil
-1/4 cup of vegetable broth
-2 tbsp soy sauce
-4 large romaine lettuce leafs
-4 tsp sweet and sour sauce or more to taste
-2 tsp garlic powder
-1 tsp salt
Directions:
Heat the onion in a large pan with the vegetable broth. Stir and cook over medium for 3-4 minutes then add the fig jam and stir it in so it coats the onions. Cook for another 4 minutes, then add the tempeh, the sesame oil, garlic powder, salt and soy sauce and stir and saute for another 5-6 minutes until the tempeh is a beautiful toasted brown color.
Scoop 1/4 of the mixture into each of the lettuce leaves, top with the sweet and sour sauce and enjoy your healthy and environmentally conscious choice with your favorite beverage. Make sure to bookmark this page as one of your favorite vegan tempeh recipe options and share with your friends!
Other Notes, Links and Info:
I like using Trader Joe’s Tempeh, so here is another great recipe from their site using the tempeh:
https://www.traderjoes.com/recipes/lunch/tempeh-crispy-noodle-salad
Here is another recipe of mine that uses tempeh and sesame oil:
Here is a fun tempeh appetizer idea:
In fact, here is a short cut to all of my tempeh recipes:
http://getmetherecipe.com/?s=tempeh
What the hell is tempeh anyway?
Originally from Indonesia, Tempeh is a great plant based protein option. It is made from soy beans, like tofu, but it is different in the make up, texture and taste. It is made by a natural culturing and controlled?fermenting process that binds the soybeans into a cake form.The tempeh starter that begins the fermentation process is actually a fungus.
