Tag Archives: tempeh

Tempeh Quinoa Power Bowl

Disclaimer: I received free product from Henry’s Tempeh, however I received no compensation otherwise. All opinions are my own!  

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

Isn’t it funny how as you age, you realize how much you take after your parents?

I mean, the physical similarities were obvious from the start – thanks dad for “blessing” me with your sparse eyebrows and gappy teeth – but in the past few years I’ve started to notice all the other stuff. Like when I catch myself saying “go to another restaurant” (one of my dad’s favourite phrases) when John doesn’t like something I’ve cooked. Or how I suddenly relate to my mom’s compulsive need for the house to always look tidy.

And my latest realization? I’ve mastered my dad’s art of putting things off. And I’m not just talking about minor procrastination – that man can procrastinate on an epic proportion, much to my mom’s annoyance. One time back when I was a teen he demolished my parents’ ensuite bathroom with grand plans of renovating it… only to leave it as a pile of rubble for 9 years. Yes, 9!

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

With that comparison for reference, I suppose my procrastination isn’t so bad – I’ve only had this tempeh quinoa power bowl recipe on my list of future blog posts for about 1.5 years. I finally kicked my butt into gear and prepared to shoot it last month because I couldn’t wait any longer to share one of my favourite meals with you! This power bowl is packed with healthy ingredients like quinoa, kale, and sweet potatoes with a protein boost from the tempeh and beans. A dreamy lemon tahini sauce brings it all together. This recipe has a lot going on, but don’t be intimidated – it’s easy to prepare and makes awesome leftovers. So trust me when I say that this is a recipe you don’t want to procrastinate on!

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

Tempeh Quinoa Power Bowl
 
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This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!
Author:
Yield: 3 servings
Ingredients
  • 3 tbsp tamari
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 250 g tempeh, cut into strips
  • ¼ cup tahini
  • 3 tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 3-4 tbsp water
  • Large (9 oz) sweet potato, cubed
  • 4-5 cups raw kale
  • ½ lb cremini mushrooms, sliced
  • 1.5 cups quinoa, cooked
  • 1 cup black beans
Instructions
  1. Tempeh: In a glass baking dish combine the tamari, garlic, sesame oil, and olive oil. Whisk to combine, then place the tempeh strips in the dish to marinate. Let sit for at least 15 minutes, then flip pieces and marinate for another 15 minutes. The longer they marinate, the better! When ready to bake, preheat the oven to 375F. Remove strips onto a baking sheet lined with parchment paper and bake for about 10 to 15 minutes per side.
  2. Tahini sauce: Whisk together the tahini, lemon juice, salt, and garlic powder. Add water 1 tbsp at a time to thin out.
  3. Sweet potato: Preheat the oven to 375F and line a baking sheet with parchment paper. Toss the sweet potato cubes in olive oil, then bake for about 35 minutes, flipping the pieces halfway through.
  4. Kale: Heat up 1 tbsp olive oil in a large pan. Add the kale and sauté until it has cooked down and the edges become crispy. Add a generous pinch of salt to season.
  5. Mushrooms: Heat up 1.5 tbsp olive oil in a large pan. Add about ½ of the mushrooms and cook until browned. Add salt and pepper to season. Repeat with the other ½ of the mushrooms.
  6. Assemble the bowls: Amongst 3 bowls divide the quinoa, black beans, mushrooms, kale, sweet potatoes, and tempeh. Drizzle with the tahini sauce before serving. Leftovers can be refrigerated for up to 4 days.

What traits have you picked up from your parents?

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Vegan Tempeh Chili

This tempeh chili is a hearty meatless dinner that’s vegan and gluten free – and healthy too!

This tempeh chili is a hearty meatless dinner that's vegan and gluten free - and healthy too!

I think I need to rename my blog “Chelsea’s Chili Kitchen”.

I always aim to post a variety of different recipes, but over the years I just keep on coming back to chili. First there was my adaptation of my mom’s white bean and chicken chili. And while I wouldn’t dare to call it better than my mom’s, I will say that my dad will only eat my version… I’m just sayin’!

Next I posted my basic vegan chili that’s another staple for me in the winter months. I still make this recipe, although these days I tend to omit the mushrooms and use a second can of diced tomatoes instead of the tomato sauce.

And then there was my turkey, black bean, and sweet potato chili, which is easily my favourite of the three!

But now I think I have a new favourite: this vegan tempeh chili. It’s entirely plant-based, but the tempeh gives it such a heartiness that you will almost think it contains meat. It’s been the perfect warming dinner for these past few chilly weeks!

This tempeh chili is a hearty meatless dinner that's vegan and gluten free - and healthy too!

Vegan Tempeh Chili
 
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A meatless chili made with tempeh and beans. Vegan, gluten free, nut free.
Author:
Yield: 5-6 servings
Ingredients
  • 1.5 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 2 cloves minced garlic
  • 250 g package of plain tempeh, crumbled
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • ¾ cub water or vegetable broth
  • 2 796-ml cans of diced tomatoes
  • 540 ml can of kidney beans
  • 1 cup frozen corn
  • Salt to taste
Instructions
  1. In a large pot, heat up the olive oil over medium heat. Lower heat and add diced onion, letting it cook for 2-3 minutes before adding the green pepper and garlic.
  2. Continue cooking over low heat (so as not to burn the garlic) until green pepper has softened, then add the block of crumbled tempeh (it should be crumbled to resemble ground meat) and spices.
  3. Stir to coat everything in the spices and then cook for 2-3 minutes to bring out the flavours of the spices.
  4. Pour in the water or vegetable broth, diced tomatoes, beans, and corn. Bring to a boil, then simmer over low heat for 20-30 minutes or longer. Add salt to taste.

This tempeh chili is a hearty meatless dinner that's vegan and gluten free - and healthy too!

Bloggers: have you posted multiple variations of any dishes?

What’s your favourite kind of chili?

This tempeh chili recipe is linked up with Healthy Vegan Fridays over at Hello Veggy’s blog. Go check it out for tons of other vegan recipes made by other bloggers!

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Tempeh coconut curry

Hey everyone! As you can probably tell from all the recap posts popping up and all the Twitter talk with the #HLS13 hashtag, the Healthy Living Summit this year was amazing! I’m having a hard time figuring out a way to sum it up (and also I haven’t had time to sort through all my pictures), so I’m going to buy myself some time and just put up this tempeh coconut curry recipe I’ve been meaning to post.

Tempeh coconut curry

Now, curry and I have a funny history. I never ate it growing up until I was in my teens. That’s when my parents ate it at their friends’ house and loved it so much they brought the recipe home, along with a jar of Bolst’s curry powder. We made it a bunch of times and I even started making it for myself when I moved out. Then one day I ran out of the Bolst’s stuff, so I bought another brand. Except, after eating my curry dinner, I broke out in a red itchy rash. I didn’t think much of it, until I had curry at a restaurant a few months later and my lips swelled up!

curryculpritsThe curry culprits

So I avoided curry for the next year, thinking I somehow developed an allergy to it. But I seriously craved it. So one day I bought myself a new jar of that Bolst’s curry powder, dug out a spoonful and shoved it in my mouth. That was either really stupid or really daring of me – call it when you like. So then I waited… and waited… and nothing. I was fine!

I don’t know if those other incidents were flukes, or if maybe they were contaminated with nuts, or if maybe I’m allergic to only a certain spice in curry powder, but whatever it is, I am ecstatic that I can still have curry! This tempeh coconut curry recipe is one of my recent favourites:

Tempeh coconut curry

Tempeh coconut curry
 
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Tempeh coconut curry that's vegan and gluten free. Serve over brown basmati rice.
Author:
Yield: 4 servings
Ingredients
  • 1 tbsp + 1 tsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 250 g tempeh, cubed
  • 2 tsp freshly minced ginger
  • 2 cloves garlic
  • 2 tbsp curry powder
  • 400 ml can of light coconut milk
  • 1 tbsp + 1 tsp tomato paste
  • 4 cups baby spinach
  • ¼ tsp salt, or more to taste
Instructions
  1. In a large skillet, heat up the olive oil then add the onion and lower the heat. Cook for 3-4 minutes then add the carrot and continue to cook for another 4-5 minutes, making sure to stir frequently.
  2. Next add the cauliflower, broccoli, tempeh, ginger, garlic, and curry powder. Cook for 1-2 minutes to let the flavours intensify, then add the coconut milk and tomato paste.
  3. Continue to cook until the vegetables soften, then stir in the spinach. Season with salt to taste (Don't omit this step - the salt really helps bring out the flavours!) then serve.

Tempeh coconut curry

Have you ever had any weird unexplained reactions to a food?

What’s your favourite kind of curry?

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