21 Delicious Vegan Tempeh Recipes (2024)

FAQs

How do you cook tempeh without killing probiotics? ›

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics. Trader Joe's tempeh is made with non-GMO soybeans and is free from preservatives and artificial flavors.

Simmer the tempeh to soften the flavor.

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes. Drain and pat dry.

However, the rest of the nutritional benefits of tempeh like its protein and fibre content, the remnants of microorganisms, its micronutrients like iron and calcium and so on, are all maintained after cooking.

Adding vinegar lowers the pH and prevents the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix for about a minute to distribute evenly. Fill the bags: Divide the beans between the two bags. Flatten the bags: Seal the bags and flatten the beans out evenly.

Steam tempeh

Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.

As they point out, if tempeh ferments for even just a little too long the bitter flavours of lactic acid bacteria and acetobacter (a microbial companion to vinegar) overwhelm the mushroomy flavour of the rhizopus oligosporus used to make tempeh.

When cooked, tempeh should have a chewy, meat-like texture. If it's rubbery, that means it's probably overcooked. It's a delicious and healthy way to replace meat in stir-fries, salads, wraps, sandwiches, and Bolognese dishes, but it may take time and practice to get it right.

Perhaps the only downside to tempeh is its calorie count is higher than tofu's, but the nutrients it packs more than make up for this. But tofu is not without its advantages. Because tempeh is often made with additional ingredients, it may not be gluten-free, so keep that in mind if you have dietary restrictions.

HOW WILL I KNOW IF MY TEMPEH HAS GONE BAD? Good tempeh is firm with a thick, white mycelium and it has a mushroom-like aroma. Signs of spoilage are a slimy, sticky or mushy texture. Dark brown beans without mycelium, bad odors, and pink or green discolouration indicate that tempeh has gone bad.

Is tempeh still probiotic when cooked? ›

Tempeh is made by fermentation using beneficial microorganisms such as mold and lactic acid bacteria (LAB). LAB has potential as a probiotic. However, generally, people consume cooked tempeh. Thus, the microorganisms are inactivated and become paraprobiotics.

Avoid high heat when cooking with it, as it will kill off the good bacteria. When making miso soup, turn off the heat and dissolve (using a muddler like this will help avoid clumps). Rather than making a big batch of miso soup and repeatedly reheating the pot, prepare it for each meal.

Neither of these microbes are harmful to humans. But both of them can create bitter tastes in fermented foods. Luckily, throwing tempeh into a steam bath before cooking with it helps to purge the flavours these food-fermenting organisms can leave behind.

Can tempeh be eaten raw? Yes. There is nothing wrong with eating it raw. However, when raw tempeh is coated with any oily mix like mayonnaise moisture gets sealed in and air gets sealed out and this creates a favorable environment for some anaerobic bacteria which will give tempeh an unpleasant taste.