MARAVILLA DE ESPELTA WITH VEGETARIAN PESTO SAUCE
Ingredients:
1/3 packet Vegetalia Maravilla de Espelta
1/2 teaspoon salt
1/3 jar Vegetarian/Vegan Pesto
Method:
Wash the Maravilla in cold water and leave enough water in saucepan to cover the Maravilla. Add the salt and bring to the boil, stirring from time to time.
Once water has been absorbed turn off heat and leave to cool.
Mix in Vegetarian/Vegan Pesto
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HUMMUS MADE WITH VEGETALIA TAHIN CON ALGAS
Ingredients:
1 cup of Vegetalia Tahin con Algas
1 clove garlic
1-2 tablespoons organic olive oil
2 cups of cooked chick peas
1 tablespoon of fresh parsley
3 tablespoons lemon juice
1 teaspoon of salt
1 cup of water
Method:
Blend olive oil and garlic in food processor. Gradually add all other ingredients with the water being added slowly, depending on consistency.
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LEMON AND SAFFRON TEMPE BROCHETTE
Ingredients:
1 jar Vegetalia Tempe cut into cubes
Marinade ingredients:
1 large pinch saffron
1 medium onion chopped
Grated zest and juice of one lemon
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
Method:
Mix all the marinade ingredients together, pour over the cubed Tempe and marinade for at least one hour or overnight in the fridge. Place cubes on skewers and grill or fry for about 5 minutes.
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MARINATED TEMPE IN A CURRY AND HERB SAUCE
Ingredients:
1 jar Vegetalia Tempe
2 large orange peppers, de-stemmed, de-seeded and diced.
Two thirds of a cup of white wine or white grape juice.
4 spring onions
Juice from 2 lemons
One third of a cup of olive oil.
3 tablespoons tamari
4 teaspoons medium curry powder
Pinch of salt and pepper
One third of a cup of freshly chopped basil
One third of a cup of freshly chopped parsley
Method:
In a blender, place all of the ingredients, except the chopped basil and parsley and blend for 1-2 minutes or until thoroughly combined.
Add the herbs and blend an additional 10-15 seconds.
Dice the Tempe and pour the marinade over it.
Leave in a fridge for 4 hours or overnight.
Fry the diced Tempe in a little olive oil and stir fry with vegetables and/or rice.
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VEGAN LASAGNA MADE WITH VEGETALIA SEITAN
Ingredients:
1 jar Vegetalia Seitan
1 onion finely chopped
1 tin chopped tomatoes
Approx. 12 sheets organic lasagna sheets
Salt to taste
Dried mixed herbs to taste
1 tablespoon Tomato puree
Vegan cheese sauce mix
Method:
Squeeze excess liquid from Seitan and leave to drain in colander. In a blender, chop Seitan to similar consistency of mince.
Fry chopped onion in a little olive oil and when onion soft add the Seitan and continue to cook gently.
Add the tin of chopped tomatoes and tomato puree.
Add salt and mixed herbs to taste.
Layer dish with lasagna sheet, followed by Seitan mixture followed by Vegan cheese sauce ending up with the cheese sauce mix on the top.
Cook in the oven gas mark 5 for approximately 30 minutes. Serve with salad or vegetables.
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Moroccan meatballs using Seitan
(Tried and tested recipe which was a huge success at the Speciality & Fine Food Fair, Olympia )
1 rounded tsp cornflour
2 tblsp organic olive oil
5 mint leaves
5 coriander leaves
4floz/120ml chilli sauce
For the meatball mixture:
1 250gr jar Vegetalia Seitan
1 spring onion chopped
2 tsp ras el hanout
2 tblsp chopped coriander
2 tblsp white sesame seeds
Salt & freshly ground black pepper
- Drain the liquid from the jar of Seitan and squeeze excess liquid from product.
- Mince Seitan in a blender or chopped up to same texture as mince.
- Mix with remainder of the meatball mixture ingredients.
- Roll in to 20 small balls using some of the cornflour.
- Heat the oil in a frying pan and fry the meatballs in batches over a medium heat for 3 - 4 minutes until well browned.
- Remove with a slotted spoon to drain on paper towels. Let them cool a little.
- Dip the meatballs in chilli sauce using either a cocktail stick or small fork.
- Serve with salad or vegetables.
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Seitan Sate
(Makes 12-15 skewers)
2 jars Seitan, cut in bite-sized chunks
*Peanut Sauce
- Preheat the oven to 400 degrees.
- Toss the Seitan in half the peanut sauce, then poke it onto skewers, 7-8 pieces per skewer.
- Spread them on a cookie sheet or baking pan and roast them 15-20 minutes, until they start to brown.
- Serve with the rest of the peanut sauce.
*1 cup peanut butter, crunchy or smooth
1 cup water
3 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon grated ginger
2 tablespoons coconut milk
Mix all these ingredients together to make the sauce
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Seitan Pepper Steak
(Makes 4 servings)
1 tablespoon olive oil
2 onions, cut in rings
2 cloves garlic, minced
1 tablespoon grated ginger
2 green bell peppers, cut in strips
2 red bell peppers, cut in strips
2 jars Seitan
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
- Heat the olive oil in a medium wok or saucepan.
- Add the onions, garlic, and ginger and cook for 5-10 minutes, until the onions are soft.
- Add the bell peppers, Seitan and soy sauce, and cook another 5-10 minutes.
- Add the toasted sesame oil and serve.
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Thai Curry with Seitan
(Makes 6 servings)
2 jars Seitan, cut in bite-size pieces
3-4 tablespoons soy sauce
2-3 tablespoons lime juice
3 stalks lemongrass, cut in to 2 inch pieces
3 tablespoons grated ginger
3-6 cloves garlic, minced
Two thirds cup veggie stock or water, divided
1 onion, diced
2 carrots, sliced
2 cups cauliflower, chopped
2 cups broccoli, chopped
2 zucchini, sliced
1 baby bok choy, chopped
8 mushrooms, quartered
1 cup green beans, chopped.
- Marinate the Seitan in the soy sauce and lime juice.
- In a medium wok or pan, sauté the lemongrass, along with the ginger and garlic in third cup of stock for 3-5 minutes.
- Add the onion and half the Seitan marinade. When the onion is soft add the carrots, cauliflower, and broccoli stems with the rest of the stock.
- After 5 minutes add the remaining vegetables, sauté them until they are tender, then add the Seitan and its marinade and cook another few minutes. Pick out the lemongrass before serving.
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Thai-style tempeh curry
1 teaspoon canola oil
1 package (about 2/3 of a pound) of tempeh, cubed
1 large sweet potato, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon curry powder
1 14-ounce can coconut milk
2 cup fresh basil, finely chopped
2 tablespoons soy sauce
- Heat the oil in a large non-stick frying pan or wok.
- Fry the tempeh, turning occasionally, over medium heat until slightly browned on all sides.
- While tempeh is cooking, steam sweet potato, peppers, garlic and onions for five to ten minutes or until cooked (if you don't have a vegetable steamer, you can boil the vegetables for ten to fifteen minutes instead).
- When both tempeh and vegetables are cooked, combine them in the frying pan or a large saucepan with curry powder, coconut milk, basil, and soy sauce.
- Cook over medium heat for about ten minutes.
- Serve over jasmine rice (or regular rice, if you want to be boring).
Serves four to six.
Tofu or seitan can be substituted for tempeh in this recipe
Serve over jasmine rice (or regular rice, if you want to be boring).
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Spicy fried Tempe - sambal goreng tempe (Javanese dish)
2 cakes fermented soybean cake (tempe), cut in long narrow strips and deep fried
1 tablespoons oil
2 shallots, peeled and sliced
1 cup fried peanuts
3 cloves garlic, sliced
2 red chilies, sliced
2.5 cm (1 in) galangal (laos), peeled and sliced
2 tp dried shrimp paste (trasi) - optional
5 tbl chopped palm sugar
3 tbl water
1 tbl tamarind juice
Salt to taste
- Prepare the tempe and set aside.
- Heat the oil and saute the shallots, garlic, chilies, galangal and shrimp paste (optional) for 2-3 minutes.
- Add the palm sugar, water and tamarind juice and stir until the sugar has dissolved.
- Put in the tempe and peanuts, cook and stirring frequently, until sauce has reduced and caramelized.
- Season to taste with salt.
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Tempeh Fajitas
Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
Serves 4
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 Jalapeno pepper
1 package Fajita wraps
- Cut tempeh block in half lengthwise then slice into 1/4- to 1/2-inch wide strips.
- Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning.
- Cover container and turn to coat.
- Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.
- Heat oil in a large skillet (preferably cast iron).
- Cook marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.
- Turn up the heat while you stir fry to lock in flavors and cook for about 10 minutes or until peppers start to blacken. If necessary add more oil while cooking and season with reserved spice to taste.
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Tempe Teriyake
1/2 lb Snow peas
1 large Onion
8 Shitake mushrooms
1 large Garlic clove
3 tb Canola oil (divided)
1/2 c Teriyaki Sauce
1/2 lb Tempeh
Fresh ground pepper
1 tbs Toasted sesame oil
3 c Cooked brown basmati rice
For garnish:
Green onions
Almond slices
- If using dried shitakes, soak in water to refresh.
- Cut tempeh into thin slices.
Cut onion in thin slivers.
Mince garlic.
Remove strings from snow peas, if necessary.
Remove stems from shitake, and slice mushrooms thinly.
- Heat 2 tablespoons canola oil in saucepan or wok, gradually raising heat to medium.
- Fry tempeh slices in batches, until one side becomes golden; turn and fry other side until golden.
- Remove and drain on paper towel.
- Add 1 tablespoon canola oil and sesame oil to pan; raise heat to medium-hot.
- Add snow peas,mushrooms, onions and garlic; saute only until onions are translucent, not brown, and snow peas are bright green.
- Add drained tempeh.
- While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle 'dramatically'.
- Season with pepper.
- Serve over brown rice, garnishing with slivered green onions and almonds if desired.
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Barbecue Tempe
1 package tempe cubed (3 grain or soy)
2 Tb. brown sugar
1 Tb. molasses or honey
1/4 C. chopped onion
1 tsp. minced garlic
1 1/2 tsp. smoked bittersweet paprika
1/2 tsp. chili powder
1/2 tsp. dry mustard
1 8 oz. can tomato sauce
3 Tb. tomato paste
1 Tb. cider vinegar
1 Tb. stir crazy ( vegetarian worcestershire sauce)
fresh ground pepper
Place all ingredients in slow cooker and cook 4-6 hours on low.
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Sweet Autumn Tempe Salad
1 package tempeh, any flavor
Eggless mayonnaise, as needed
1 chopped red apple (if organic, leave on skin)
1/3 cup raisins
1 stalk celery, chopped
1 cup chopped walnuts or pecans
Steam the tempeh for 20 minutes. Let cool, chop into small dice, then add all remaining ingredients. Chill before serving. (Yes, it is a Waldorf salad with the addition of tempe.)
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Curried Tempe
(Tempe Gurih)
300 gram tempe (fermented soybean cake) - not tofu, sliced in 5x5x2 cm squares
vegetable oil
500 ml thin coconut milk and 250 ml thick coconut milk from 1 coconut
6 green chilies, sliced in 2 cm lengths and seeded
Spice Paste Ingredients:
5 red chilies
8 shallots
3 cloves garlic
? tsp. terasi (shrimp paste )
1 cm fresh turmeric
1 cm fresh ginger
1 thin fresh galangal (lengkuas)
salt to taste
1 tsp. palm sugar or brown sugar
- Fry the tempe until it is half done.
- Fry the spice-paste until it is fragrant; add the thin coconut milk and bring to a boil.
- Add the green chilies and the tempe. Continue cooking and after 5 minutes add the thick coconut milk.
- Lower the heat and simmer until sauce turns oily. Remove and serve. Makes 4-5 servings
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Tallarines espirulina with Hazelnuts
(Makes 4 servings)
1 packet tallarnines pasta
3 carrots
200ml vegetable stock
100ml single cream
Pinch of white pepper
Salt
1 teasp dried thyme
6 tablespoons grated gruyere cheese
2 tablespoons of chopped hazelnuts
Soya milk (optional)
- Cook the pasta according to the instructions on the packet.
- Peel, chop and cook the carrots in the vegetable stock for 10 minutes. Reduce to a puree with the help of a food processor or press through a sieve.
- Mix the carrot puree with the cream, cheese, thyme, salt and pepper.
- Return to the heat and cook for 2 minutes.
- Stir in the hazelnuts. If necessary add a little Soya milk to thin the sauce down.
- Pour over the cooked pasta and serve.
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Stuffed Seitan
(Makes 3 - 4 servings)
1 jar of Seitán
2 slices of cheese
10 pitted olives
Roast pepper or tined red pepper
1 ripe tomato chopped
1 onion cut into rings
Sprig of fresh thyme
- Heat the oil and fry the onion and tomato until the onion is golden.
- Fill the Seitán with cheese, olives, roast pepper and season with the thyme and tie with string.
- Add the stuffed Seitán rolls to the pan and cook on a slow heat on both sides until the cheese melts.
- Serve hot accompanied with a salad.
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Cannelloni of Seitán au Gratin
(Makes 12 cannelloni)
1 packet of wholemeal cannelloni
1 packet or jar of Seitán
100g grated cheese
2 onions
1 ripe tomato
Thyme
500ml of white sauce
extra grated cheese.
- Cook the cannelloni's according to the instructions on the packet. Drain.
- Fry the onion and thyme until golden.
- Add the Seitán and tomato and continue to cook.
- Remove from the heat and mix in the cheese.
- Add 3 tablespoons of white sauce.
- Stuff the cannelloni's and place in an oven proof dish or in individual dishes.
- Coat the cannelloni's with white sauce and sprinkle with cheese.
- Place under a hot grill until golden. Serve.
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Seitán with Potatoes
(Makes 3 - 4 servings)
1 packet or jar of Seitán
500g potatoes
4 tomatoes
2 green peppers
1 onion
500g pitted olives
25g capers
2 cloves of garlic
500 ml vegetable stock
1 teasp chopped parsley
7 tablespoons of olive oil
Salt
Soy sauce
- Peel and cut the potatoes into fingers.
- Chop the tomato and peppers.
- Cut the Seitán into fingers.
- Peel and crush the garlic.
- peel and cut the onions into rings.
- Boil the potatoes and peppers for 20 minutes.
- Sauté the onion.
Mix all the ingredients, and heat for 10 minutes. Serve very hot.
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Seitán Stew
(Makes 3 - 4 servings)
1 packet or jar of Seitán
4 cloves of garlic
1 medium onion
1 carrot
1 green pepper
Oregano, thyme, parsley, salt and soy sauce.
2 tablespoons of brandy.
- Peel and chop the onion and garlic.
- Chop the carrot and pepper.
- Cut the Seitán into chunks
- Heat the oil sauté the vegetables for 2 minutes. Add the Seitán and cook for a further 2 minutes.
- Add the brandy place a lid on the pan and cook gently for 15-20 minutes.
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Seitán a la francesa
(Makes 4 servings)
1 packet or jar of Seitán
2 finely chopped onions
2 finely chopped carrots
150g mushrooms
150g cooked peas
1 glass of fresh orange juice
1 teasp. grated orange rind
Bay leaf
Sea Salt
- Sauté the onion and season.
- Add the Seitán and carrots.
- Stir for 2 minutes.
- Add the mushrooms, bay leaf, orange juice and rind.
Cover and cook on a low heat for 30 minutes. Add the peas. Stir and serve hot.
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Little Books of Seitán and Tofu
(Makes 3 - 4 servings)
1 packet or jar of Seitán
1 packet or jar of smoked tofu
For the coating:
Bread crumbs, wholemeal flour, water and salt
- Cut the Seitán and tofu up finely. Shape into little books.
- Make dough with the wholemeal flour a little water and salt, should be thick.
- Coat the little books with the flour paste and roll in breadcrumbs.
- Fry and drain on absorbent paper. Sprinkle with chopped parsley and serve.
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