Curried Tempeh Salad Recipes

CURRIED TEMPEH SALAD

Curried Tempeh Salad image

This flavorful and filling curried tempeh salad is perfect for making a hearty sandwich, adding to a wrap or serving over crisp greens. Vegan and gluten-free.

Provided by Brittany Mullins

Time 25m

Number Of Ingredients 14

Ingredients

2 8 ounce packages of Lightlife tempeh
1 cup celery (finely chopped)
½ cup red onion (finely chopped)
½ cup carrots (finely chopped)
½ cup raisins
⅓ cup vegan mayo
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
1 ½ Tablespoons curry powder
½ Tablespoon olive oil
2 teaspoons ground pepper
1 teaspoon ground turmeric
1 teaspoon sea salt
sunflower seeds and cilantro (for garnish (optional))

Steps:

Chop tempeh into bite-size chunks. Add to a pot with water and a steamer basket and steam tempeh for 10-15 minutes. Set aside and let cool.
While tempeh is cooling, chop all the veggies.
In a large bowl combine tempeh, celery, red onion, carrots and raisins.
Make dressing by combining mayo, apple cider vinegar, maple syrup, curry powder, olive oil, pepper, turmeric and sea salt in a bowl. Pour dressing over tempeh, veggies and raisins. Toss to combine.
Serve immediately or place in the fridge to chill before serving.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 298 kcal, Sugar 10 g, Fat 17 g, Carbohydrate 25 g, Fiber 9 g, Protein 15 g

CURRIED TEMPEH

Curried Tempeh image

I always enjoy a curry and this is an interesting one with the tempeh being slightly meaty mixed in with the vegetables and potatoes. It does have a little heat from the peppers, but you can omit that if you prefer, or add more if you like. Be careful of the turmeric when cooking, it stains plastic and clothing easily.

Provided by PalatablePastime

Categories Curries

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seed
1 teaspoon ground turmeric
2 tablespoons peanut oil
1 (8 ounce) package tempeh
1 onion, chopped
6 cloves garlic, minced
1 -2 serrano peppers or 1 -2 jalapeno chile, seeded and minced
1 carrot, sliced thin
1 green bell pepper, diced
3 cups cauliflower florets
2 red potatoes, diced
4 plum tomatoes, peeled and diced
1 teaspoon grated ginger
1 tablespoon minced fresh lemongrass
1/2 teaspoon salt
1 cup vegetable stock
1 tablespoon fresh lime juice
4 tablespoons chopped fresh cilantro

Steps:

Heat a dry skillet and add cumin and coriander seeds.
Swirl around until fragrant then allow to cool.
Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
Cut tempeh into thin strips, then dice.
Add another tbsp of oil to skillet, and when hot, cook onion until tender.
Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
Sprinkle the ground spices over the vegetables and stir to coat evenly.
Add the tomatoes, ginger, lemongrass, tempeh, and salt.
Cook, stirring mixture, for 3-4 minutes.
Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
Stir in the lime juice and sprinkle the cilantro over the top before serving.

Nutrition Facts : Calories 423.7, Fat 18.4, SaturatedFat 3.4, Sodium 458.4, Carbohydrate 50.5, Fiber 8.6, Sugar 9.8, Protein 21.2

CURRIED TEMPEH SPREAD

Curried Tempeh Spread image

Tempeh is a chewy, fermented soy food. For more information, see page 146\. This spread is comparable to a curried chicken salad, though if you already like tempeh, you need not compare it with anything; just enjoy it on fresh wholegrain bread or crackers.

Yield 6 servings

Number Of Ingredients 5

Ingredients

One 8- to 10-ounce package tempeh
1/3 cup soy mayonnaise
1 teaspoon prepared mustard
1 teaspoon good-quality curry powder, or to taste
1 scallion, minced, optional

Steps:

Using your hands, finely crumble the tempeh into a serving bowl.
Combine the remaining ingredients in a small bowl and stir together. Pour over the tempeh and mix together well. Serve at once.
Calories: 115
Total Fat: 5g
Protein: 7g
Carbohydrate: 8g
Cholesterol: 0mg
Sodium: 109mg

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