Pasta with Marinated Tempeh and Goat Cheese

My dear friend Susan recently sent me a copy of The Meat Lover's Meatless Cookbook by Kim O'Donnel. Carnivores won't be disappointed and vegetarians are sure to find lots of creative ideas to serve to their meat eating friends, along with their vegetarian diners. The book is divided into sections focusing on the four seasons, along with some Wild Card recipes, but any of the recipes in this book would suit the palate anytime of year.

52 menus are offered up to tempt the palate and nourish the soul. Ignoring the mention of climate change and obesity, this book offers plenty of ideas for grains, legumes, pasta, vegetables and salads, along with some solutions for cooks wanting one-pot meals, and those looking for slightly more complicated meals complete with side suggestions. There are not many pictures presented, but do not let that discourage you from obtaining a copy of this resourceful book.

This is my contribution to Presto Pasta Night, a popular event started by Ruth and hosted this week by Fuss Free Flavours. Congratulations to Ruth, as this week will be the 200th edition.

Pasta with Marinated Tempeh and Goat Cheese

Adapted from The Meat Lover's Meatless Cookbook

12 ounces of tempeh, cut into small cubes or strips
3 tablespoons of tamari
3 teaspoons of Dijon mustard
2 teaspoons of sesame oil
1 clove of garlic, minced
juice from 1 fresh lime
1 - 2 teaspoons of hot sauce
sesame oil for frying
3 shallots, finely chopped
1 teaspoon of dried thyme
sea salt and freshly cracked black pepper to taste
1 cup of dried pasta (penne, rotini, shell pasta or whatever you have on hand)
3 - 4 ounces of goat cheese
4 tablespoons of freshly grated Parmesan cheese
a generous handful of Asiago cheese
small handful of fresh cilantro, chopped

In a small bowl, marinate the tempeh, tamari, mustard, sesame oil, garlic, lime juice and hot sauce for 30 minutes, stirring every 10 minutes to coat evenly.

Heat 1/4 cup of sesame oil in a large frying pan or wok over medium heat. When hot, add the shallots and stir and fry for about 10 minutes. Add the tempeh to the pan, along with the marinated mixture and thyme. Fry, stirring often, until the tempeh is browned evenly and the liquid is reduced.

While the tempeh is cooking, prepare the pasta. Drain well.

To serve, line a serving bowl with the goat cheese, cover with the hot pasta and toss. Add the tempeh along with the parsley and some salt and pepper and stir gently to combine. Garnish with Parmesan cheese and Asiago.

Serves 4 - 6

More tempeh recipes from Lisa's Vegetarian Kitchen:
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh-miso Breakfast Patties

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

Audio Accompaniment: Markus Guentner

Thai Tempeh Patties with a Red Chili Dipping Sauce

Although I have always enjoyed Thai cuisine, it has only been recently that I started to get passionate about it in my own kitchen. Armed with some wonderful Thai cookbooks, and of course the internet, I have recently made Hot and Sour Mushroom Soup, Homemade Massaman Curry Paste, and Massaman Curry.

Tempeh is a fermented soy product, which fits my personal belief that the only soy foods one should consume are those that are fermented, such as tamari and miso. This means avoiding or at least seriously limiting your intake of tofu, soybeans and soy milk. Soybeans are by themselves a very detrimental source of proteins and nutrition due to a very high content of enzyme inhibitors and phytic acids that block the absorption of essential minerals and cause potential intestinal problems — however, thorough fermentation in the production of tempeh, miso and soy sauce removes both the inhibitors and phytates.

For further information on the potential dangers of unfermented soy products, see this article by Sally Fallon.

Now to the recipe…

Thai Tempeh Patties with a Red Chili Dipping Sauce

Recipe by Lisa Turner Cuisine: Thai Published on April 7, 2010 Spicy Thai tempeh patties served with a delicious red chili dipping sauce Print this recipe Tempeh patties: 1 stalk lemon grass 1 clove garlic, chopped 2 green onions, chopped 2 shallots, chopped 3 fresh red chilies, seeded and chopped 1-inch piece fresh ginger, chopped generous handful of fresh parsley, chopped 12 oz (340 grams) tempeh, chopped juice from 2 limes 1 teaspoon sugar dash of cayenne 3 - 4 tablespoons unbleached white or spelt flour 1 large egg sea salt and fresh cracked black pepper to taste peanut oil for frying Dipping sauce: 3 tablespoons balsamic vinegar 3 tablespoons white wine vinegar dash red wine vinegar 2 green onions, finely chopped 2 teaspoons sugar 2 fresh red chilies, seeded and finely chopped 2 tablespoons fresh parsley, finely chopped pinch of sea salt Instructions: In a food processor, combine the lemon grass, garlic, spring onions, shallots, chilies, ginger, parsley, tempeh, lime juice, cayenne, sugar, flour, egg and salt and pepper. Process into a smooth paste. Shape the dough into small (3-inch) patties, adding a bit of flour as necessary to keep them holding together. Heat 1/4-inch of oil in a large frying pan over medium heat. When hot, add the tempeh patties and fry for 4 to 5 minutes or until golden brown on the bottom. Flip and fry for another few minutes until evenly browned on both sides. Remove from the pan and drain on paper towels. To make the sauce, combine the balsamic vinegar, white wine vinegar, red wine vinegar, spring onions, sugar, red chilies, parsley and sea salt in a small bowl. Serve with the warm tempeh patties, garnished with a bit more parsley. Makes about 10 3-inch patties

More tempeh recipes from Lisa's Vegetarian Kitchen:
Oseng Oseng Tempe
Baked Tempeh & Japonica Rice Casserole
Tempeh-Miso Breakfast Patties
Tempeh Cutlets

On the top of the reading stack: The National Post

Audio Accompaniment: silence

Oseng Oseng Tempe

Like pasta for most people, tempeh is becoming for me one of those ready-to-cook ingredients that I like to keep on hand just for those occasions when I have nothing particular planned and need to throw together a fast and easy meal. But while it shares with pasta a versatility that can pair it with all kinds of sauces and seasonings, the traditional Indonesian fermented soybean product has the advantage of being rich in proteins.


These crispy but chewy nutty little tempeh wafers in a tangy tomato glaze — an Indonesian recipe that comes from my valued copy of Celia Brooks-Brown's World Vegetarian Classics — take hardly any more time and effort than making a pot of macaroni and cheese, and are irresistibly delicious. Serve with some carbohydrates in the form of rice and some vegetables and you have a simple, tasty and complete meal.


Of course, as I like to remind my readers, the benefits of tempeh or any soy product can only be realized by finding brands that properly ferment the otherwise harmful soybeans — one of the most indigestible of all legumes because of their very high content of enzyme inhibitors and phytic acids which actually block the absorption of essential minerals and cause potential intestinal problems. Unfortunately, this rules out almost all tofu and soy milk products — in Western countries, these are almost universally manufactured through modern non-fermentation production methods that remove only some of the inhibitors and hardly any of the phytates, and denature the very proteins that are supposed to be of benefit in the first place. Tempeh, however, is more often than not produced through fermentation, but buyers should also look for a brand that properly inoculates the soy with Rhizopus culture and that is neither pasteurized nor pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product.

Oseng Oseng Tempe

Recipe by Lisa Turner From World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen Cuisine: Southeast Asian Published on May 23, 2008 Chewy and nutty tempeh fried until crispy and coated with a tangy and spicy tomato glaze — an extraordinary and delicious simple light lunch or side dish Print this recipe Ingredients: 1/4 cup sesame oil or more 12 oz tempeh, cut into narrow 2-inch strips 6 shallots, sliced 1 1/2 tablespoons tomato paste 3 teaspoons tamari 1 teaspoon dried red chili flakes 1/2 teaspoon brown sugar juice of 1 lime Instructions: Heat the sesame oil in a large wok or saucepan over medium-high heat. Add more sesame oil as necessary to raise the level to at least 1 inch. As soon as the oil is hot but not smoking, toss in the tempeh slices and sauté until a light golden color on all sides, about 10 minutes. Add the shallots and continue to fry, stirring frequently, for another 10 minutes or until both the tempeh and shallots are brown and crispy. Remove with a slotted spoon and drain on paper towel. Meanwhile, whisk together the remaining ingredients in a small bowl. Place the tempeh and shallots in another bowl, and mix in the sauce to coat. Serve warm. Makes 4 servings

Potato-Tempeh Hash Browns with Salsa

I love ordering hash browns whenever I go out to a diner for breakfast, but I can't help wondering why none of the restaurants I ever go to play around with any other vegetables or seasonings except onions and salt when fried potatoes are such an open canvas for adding all kinds of different flavours and spices. But because they're so easy to make, hash browns are one of the perfect breakfast foods to experiment with at home.

These potato and tempeh hash browns are packed with enough carbohydrates and proteins to make them a high-energy start to a cold winter morning, and if you prepare the other ingredients while the potatoes are boiling they shouldn't take more than half an hour to make. Best of all, the medley of flavours is so indescribably good, you can be sure these hash browns won't last long on anyone's plate.

As always, I recommend care in the purchase of tempeh, specifically to make sure that you use a brand that has been properly fermented and inoculated with Rhizopus culture, and that has not been pasteurized or pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product — those of you who live in London, Ontario will be able to find it at Grains, Beans and Things along with many other fine foods.

This is also my contribution to Ode to Potato, a food event hosted by Sia to celebrate the International Year of the Potato.

Potato-tempeh hash browns with salsa

2 large red potatoes, including the peels, diced
4 tablespoons olive oil
1 teaspoon fennel seeds
1 12 oz. package of tempeh, crumbled
4 green onions, sliced, both white and green parts
1 large jalapeño, seeded and chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 cloves garlic, minced
1/2 cup store-bought or homemade tomato salsa
handful of fresh parsley or cilantro, chopped
1 teaspoon sea salt, or to taste
sour cream for topping

Cover the diced potatoes with water in a saucepan and boil until just tender but not falling apart. Drain and set aside.

Heat a large skillet or wok over medium-high heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the surface. Toss in the fennel seeds, stir once, then immediately add the crumbled tempeh. Fry, stirring frequently, for about 5 minutes or until the tempeh begins to turn a golden brown. Add the green onions and jalapeño, and continue to stir-fry until the tempeh has browned well. Toss in the ground cumin and oregano and stir to coat the tempeh and vegetables.

Now add the potatoes and continue to cook, stirring gently for a few minutes to slightly break up the potatoes. If necessary, add more olive oil to avoid sticking. Add the garlic and fry for 2-3 more minutes until the garlic is aromatic.

Stir in the salsa to coat the potato and tempeh. Finally, add the fresh parsley or cilantro and salt and stir until all the ingredients are well combined and heated through.

Serve hot topped with a dollop of sour cream. Leftovers can be wrapped in foil and reheated at 350°. Serves 4 to 6.

Baked Tempeh & Japonica Rice Casserole

Provided you find a brand that has been properly fermented and inoculated with Rhizopus culture, tempeh is not only a protein and vitamin B12 rich food for vegetarians, it's also an incredibly versatile ingredient in fast and easy-to-prepare vegetarian dinners. As I've mentioned before for Ontario readers, tempeh from the Noble Bean is an excellent product that I recommend.

This baked tempeh casserole with japonica rice takes very little time to prepare and is a very tasty and earthy dinner in itself when served with a vegetable dish or green salad.

Baked tempeh & japonica rice casserole

12-ounce package tempeh, cut into 1-inch cubes
2 cloves garlic, minced
1 shallot, minced
3 tablespoons tamari sauce
2 tablespoons olive oil
3/4 cup japonica rice
2 green onions, sliced, both white and green parts
2 1/2 cups boiling water

Mix the cubed tempeh together with the garlic, shallots and 2 tablespoons of the tamari sauce in a bowl and let stand for 10 minutes. Meanwhile, preheat the oven to 400°.

Heat a large frying pan or wok over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl the oil around the pan. Pour in the tempeh with the garlic, shallot and tamari sauce, being careful of splattering, and stir fry for 8-10 minutes or until the tempeh cubes are browned on each side.

Put the tempeh, rice, and the white parts of the green onion into a small baking or casserole dish or bread pan. Cover with the boiling water and place into the preheated oven. Cook uncovered for 45 minutes or until the water has evaporated.

Fluff with a fork and serve garnished with the green parts of the green onion. Serves 3 to 4.

Tempeh-Miso Breakfast Patties

Like many others, turning to a vegetarian diet for me meant, among other things, looking to take advantage of the apparent protein benefits of soy in products like tofu to replace proteins from meat consumption and provide a handy substitute for meats in familiar recipes. Fortunately it wasn't long before I learned that the benefits of soy have been greatly exaggerated by soy marketers looking to reap windfalls from a very cheap crop. Soybeans are in fact probably the most indigestible of all legumes, which means their proteins are not accessible without long and thorough natural fermentation — a process that is completely ignored in most modern soy production methods. The very high content of enzyme inhibitors and phytic acids in soybeans actually block the absorption of essential minerals and cause potential intestinal problems — most soy products, including tofu and bean curds, are made with a process called precipitation instead of fermentation. This process removes only some of the inhibitors and hardly any of the phytates, and denatures the proteins that are supposed to be of benefit in the first place. Moreover, even when fermentation is applied, modern hygienic standards actually inhibit the growth of beneficial cultures that would otherwise remove those enzyme inhibitors and phytates.

As a rule, then, processed soy products should be avoided at all times to prevent even more demands on the body to acquire proteins and minerals. The exception to the rule is in just a few products, like miso, tamari sauce and tempeh that are made through the process of fermentation — and even then only when produced by reputable companies that don't use fast or cheap end-arounds to expedite the process. Tempeh, for example, is a very malleable food of which I like to take advantage from time to time not only for its protein but for its ease of use and versatility. A traditional Indonesian food made by fermenting partially cooked soybeans with a Rhizopus fungal culture that binds the beans into firm, chewy cakes, it has a nice nutty flavour on its own, but also absorbs and adapts to almost any flavours you would like to add to it. But please make sure to find tempeh that's been properly fermented with the necessary fungal culture — as always, I can recommend to my Ontario readers at least the tempeh products from the Noble Bean, which are available in London at Grains, Beans and Things at 268 Piccadilly Street.

For more information on soy, see The Ploy of Soy by Sally Fallon.

I like to make these extraordinarily easy and tasty tempeh patties for a simple and filling breakfast with scrambled eggs and toast — almost like I might use breakfast sausages if I weren't a vegetarian. But they can also be used as burgers for summer picnics and barbecues, and can be prepared ahead of time and frozen by separating each shaped and uncooked patty with wax paper and storing in a freezer bag.

Tempeh-miso breakfast patties

12 ounces (340g) tempeh
2 tablespoons hatcho or kuro miso
2 tablespoons whole wheat flour
1 tablespoon ketchup or tomato paste
1 tablespoon olive oil
1/4 cup water
1 clove garlic, crushed
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon marjoram
1/8 teaspoon cayenne
olive oil for frying

Steam the tempeh over simmering water or in a steamer for 15 minutes. Mash thoroughly in a large bowl, and then combine with all other ingredients.

Heat 1/8-inch of olive oil in a large frying pan. In the meantime, shape the tempeh and miso mixture into flat, round patties by pressing firmly. If the mixture is a little too moist, add more flour, and if too dry, add more oil or water.

When the pan is hot, fry the patties on each side until well browned, about 5 minutes per side. Drain on paper towel and serve hot or warm. Makes 8 two-and-a-half inch burger-sized patties.

This is my entry to the next Weekend Breakfast Blogging event hosted this time around by Hunger Pangs.

Tempeh Cutlets

As I've noted before, tempeh is a traditional Indonesian fermented soybean product that's not only an excellent source of protein and vitamin B12 for vegetarians but also a very malleable, versatile and easy-to-use staple for cooking. But as with most soy products made in the West, the product you see in stores is not always made in processes that deliver the benefits that they're supposed to. In the case of tempeh, modern hygienic standards actually inhibit the growth of beneficial cultures that otherwise remove through fermentation the enzyme inhibitors and phytates that block the absorption of essential minerals and proteins in soybeans. Make sure to find tempeh that's been properly innoculated with Rhizopus culture — if you live in Ontario, I recommend the tempeh products from the Noble Bean.

I had just bought a package of tempeh the other week when I happened to come across a recipe for tempeh cutlets at Dhivya Karthik's Culinary Bazaar that looked too tempting to ignore. And I'm glad I didn't. After I added a few coriander and fennel seeds to the recipe and brushed the cutlets with a little tamari sauce to boot, I found them to be absolutely delicious and a great way to serve up a light lunch or supper. Although very tasty just on their own, they'd also go great with your favourite sauce or chutney, as Dhivya advises, so I made up a simple Roasted Toor Dal and Coconut Chutney to pour over them. Mmm…

So here's Dhivya's recipe with a few little modifications of my own:

Tempeh cutlets

1 lemongrass stalk, outer leaves removed, and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 medium onion, chopped
2 jalapeño peppers, chopped
1-inch piece fresh ginger, chopped
1 tablespoon fresh coriander leaves, chopped
1/2 teaspoon coriander seeds
1/4 teaspoon fennel seeds
juice of 1 small lemon
12 ounces tempeh, crumbled
3 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon sea salt
fresh ground black pepper
tamari sauce
olive oil

In a food processor or blender, grind the lemongrass, garlic, scallions, onion, jalapeños, ginger, coriander leaves and seeds, fennel seeds, and lemon juice into a coarse paste. Add the tempeh and grate until combined.

Transfer the mixture to a large bowl and stir in the flour, sugar, salt and pepper.

Pour ¼-inch of olive oil into a large cast-iron frying pan and heat over medium heat. Meanwhile, rub a little oil into your hands and shape the tempeh mixture into patties. When the oil is hot, place the patties in the pan and fry until the bottoms are golden-brown, about 6 - 8 minutes. Before turning, brush a little tamari sauce on each patty and wait a minute. Fry the other side, brushing a little more tamari sauce on each patty, for 2 - 3 minutes.

Remove to a plate and drain the excess oil with paper towel.

Serve hot. Makes about 10 3-inch hamburger-sized patties.

Tempeh Breakfast Hash-Up

Tempeh is an old Indonesian invention made from partially cooked soybeans fermented with a Rhizopus fungal culture that binds the beans into firm, chewy cakes or patties. Soybeans are by themselves a very detrimental source of proteins and nutrition due to a very high content of enzyme inhibitors and phytic acids that block the absorption of essential minerals and cause potential intestinal problems — however, thorough fermentation in the production of tempeh, miso and soy sauce removes both the inhibitors and phytates. The process of precipitation used to make tofu or bean curds, on the other hand, removes only some of the inhibitors and hardly any of the phytates, so these soy foods should be generally avoided. Through fermentation, however, tempeh becomes not only an excellent source of proteins but one of the best sources of vitamin B12 you can find — but only as long as it has been properly innoculated with the Rhizopus culture, so make sure to check the label. Look for it frozen or refrigerated in 8 or 12 oz. packages in natural food stores.

Apart from the benefits of good quality tempeh, it is a wonderfully versatile food to cook with that can be fried, baked or boiled and can be combined with any kind of seasoning or vegetable. This fried breakfast hash, adapted from a suggestion in Mollie Katzen's Sunlight Café, is a simple and very satisfying way to start your day.

Tempeh Breakfast Hash-Up

12 oz. (340g) package of tempeh, defrosted and cut into cubes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 small onions, chopped
4 small chili peppers, or to taste, finely chopped
1 large garlic clove, minced or crushed
1/2 teaspoon sea salt
freshly ground black pepper

Soak the tempeh in water with a little sea salt for ten minutes before cooking.

Heat a 10-inch frying pan over medium heat for a couple of minutes. Add 1 tablespoon of the olive oil, wait a few seconds, and then swirl around the pan. Add the cubed tempeh and cook, stirring frequently, for about 5 or 6 minutes or until all the surfaces are golden brown.

Remove from heat and mash the tempeh in a bowl, then return to the frying pan and continue stir frying for several minutes until the hash is well-browned throughout. Sprinkle in the balsamic vinegar and let it sizzle and reduce on contact for a few seconds before stirring into the mixture. Continue frying for a couple of more minutes before removing from heat and setting aside in a bowl.

Wipe the frying pan with a paper towel and return to the heat, adding the other tablespoon of olive oil and tossing in the onions a few seconds later. Stir fry the onions for a few minutes until they begin to brown, then add the peppers and garlic and sauté for a couple of more minutes until the peppers turn soft.

Pour in the hashed tempeh and cook for 5 minutes or so, stirring occasionally and sprinkling in the sea salt, until everything is heated through. Taste and add more salt if necessary.

Serve hot or warm with a seasoning of fresh ground black pepper.

Optional: throw in chopped vegetables like spinach, broccoli, green or red peppers, etc. at the same time that the chilies and garlic is added.