Brown Girl Vegan

Category: Tempeh Recipes

  • Korean Bibimbap Sandwich

    Korean Bibimbap Sandwich

    Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.

    Bibimbap is a super popular korean dish that you may have heard of already and personally it is one of my favourite! It’s made with rice, crunchy vegetables and seasoned with a hot chili pepper paste, like gochujang. You can also add other ingredients like bulgogi tofu or braised oyster mushrooms.

    But have you ever had in the form of a sandwich? It’s packed with the exact same ingredients and flavours making it the perfect way to use up any leftovers from an actual bibimbap or literally any other basic vegetable – spinach, carrots, mushrooms. For the protein, we use gochujang glazed tempeh but you can also use extra firm tofu.

    For the bread, feel free to use anything but using sourdough makes a mean sandwich – the tanginess with the mega crisp and chewiness works so well with the more soft fillings.

    Ingredients You Need

    • bread – sourdough
    • pearl oyster mushrooms – you can be versatile with this but I always get fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
    • protein – tempeh or tofu
    • condiments – you would need soy sauces, maple syrup, rice wine vinegar and toasted white sesame seeds throughout this recipe.
    • vegetables – spinach, carrots, cucumber, vegan kimchi
    • vegan gochujang – korean hot pepper paste
    • gochujang mayo – simply combine gochujang with vegan mayo

    There is no gluten free option for this dish since gochujang contains gluten. However, you can replace gochujang with sambal chili for a spicy kick. You can also use gluten free soy sauce and bread.

    Print Recipe

    Korean Bibimbap Sandwich

    Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: bibimbap, korean recipes, sandwich
    Servings: 2

    Ingredients

    Sandwich

    • 4-6 slices sourdough

    Braised Oyster Mushrooms

    • 150 g shredded pearl oyster mushrooms
    • 1 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp agave
    • 1 tsp toasted sesame seeds
    • salt if needed

    Gochujang Tempeh

    • 150 g tempeh
    • 1 tsp gochujang
    • 1 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice vinegar
    • 2 tsp sesame oil
    • 1 tbsp water to mix
    • olive oil for airfrying

    Sesame Spinach

    • 1 pack baby spinach 1 bag
    • 1/2 tbsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp toasted sesame seeds

    Other Toppings

    • sauteed carrots
    • vegan kimchi

    Gochujang Mayo

    • 4 tbsp vegan mayo
    • 1/2 tbsp gochujang

    Instructions

    • Air fry tempeh for 7 minutes with a drizzle of olive oil at 180C.
    • Shred oyster mushrooms or slice them very thinly. Add all sauces, sesame seeds and mix them well.
    • Add some oil to grease your pan and add oyster mushrooms. Saute until all water has evaporated and shrooms are golden brown.
    • Take our mushrooms and saute julienned carrots.
    • Meanwhile, prepare your sauce with gochujang, sesame oil, soy sauces, vinegar, maple syrup, sesame seeds and a splash of water.
    • Blanch your spinach in boiling water under softened and bright green. Take out and drain excess water.
    • Add sesame oil, soy sauce and sesame seeds to spinach. Combine with hands or a spoon.
    • Mix together gochujang and mayo to make spicy mayo.
    • Toast sourdough with a drizzle of olive oil until crispy.
    • Spread some of that spicy mayo on the sourdough. Then layer with braised mushrooms, gochujang tempeh, carrots, spinach – cover with the other slice of sourdough and slice into half. Enjoy!
  • Vegan Tempeh Kathi Rolls

    Vegan Tempeh Kathi Rolls

    These high protein tempeh spiced kathi rolls is a delicious plant based take on the traditional indian street food – vegan and gluten free option!

    I think we can all agree that tempeh is an underrated cousin of tofu but also very much under appreciated. Tempeh is the main star in this Kathi Rolls – popular Indian street food, originating in Kolkata, and made by wrapping spicy fillings (like paneer, chicken, or veggies) in a roti or paratha. They’re often paired with a chutney or a sauce as well.

    I use chapati in this recipe – you can also gluten free flatbread. This is one of my favourite ways to use leftover wraps and rotis for a quick meal. The tempeh here is marinated in spices, coconut cream, and a ginger-garlic paste before being air fried to perfection.

    We then saute some onions, red bell peppers and add in the tempeh for the perfect filling. What elevates this dish to the next level is also the sauce – a quick 5-minute mint-coriander yogurt chutney to drizzle and dip these rolls in completes the meal.

    With this recipe, you easily get 35 grams of protein and 23 grams of fibre PER serving = 2 medium-sized kathi rolls!

    Ingredients You Need

    • fresh soybean tempeh – I get mine fresh from the market. You can also use other variants of tempeh or substitute with extra firm tofu.
    • vegetables – tri-coloured mixed bell peppers
    • aromatics – red onion, ginger & garlic paste
    • tempeh marinade – coconut cream, chili powder, garam masala, coriander, cumin, turmeric, salt
    • mint-coriander yogurt chutney – cilantro, mint leaves, garlic powder, cumin powder, 2 green chilies, lemon juice, salt, black pepper and soy yogurt
    • to serve – chapati / roti / paratha and chopped coriander

    Gluten free substitutions: Use gluten free flatbread instead of chapati.

    Allium free substitutions: Substitute onions with thinly sliced cabbage and garlic-ginger paste / garlic powder with a pinch of hing (asafoetida).

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    Vegan Tempeh Kathi Rolls

    These high protein tempeh spiced kathi rolls is a delicious plant based take on the traditional indian street food – vegan and gluten free option!
    Prep Time15 minutes
    Cook Time15 minutes
    30 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: indian food, indian recipes, tempeh
    Servings: 2

    Ingredients

    Spicy Tempeh Marinade

    • 300 g tempeh
    • 1 tsp chili powder
    • 1 tsp garam masala
    • 1 tsp coriander
    • 1 tsp cumin optional
    • 2 tsp ginger-garlic paste
    • 1/4 tsp turmeric
    • 1 tsp salt
    • 1/4 cup coconut cream add more if required

    Kathi Rolls

    • 1.5 cups mixed tri-colour bell peppers or 1 bell pepper
    • 1 red onion
    • olive oil for frying
    • 4 chapatis or rotis or parathas
    • chopped coriander

    Mint-Coriander Yogurt Chutney

    • 1/2 cup packed cilantro with stems
    • 2 tbsp mint leaves
    • 1 tsp garlic powder
    • 1/2 tsp ground cumin
    • 1 small green chili
    • 1/2 tbsp lemon juice
    • 3/4 tsp salt
    • 1/4 tsp black pepper
    • 1/2 cup soy yogurt or any other plant based yogurt

    Instructions

    • Chop tempeh into cubes. Add tempeh to a bowl, followed by spices, coconut cream and ginger garlic paste. Mix well.
    • Blend all chutney ingredients until smooth. Adjust the salt here if required. Chill until ready to use.
    • Drizzle some olive oil and air fry tempeh for 7 minutes, shaking them halfway.
    • Slice onions and bell peppers finely. Saute them in some olive oil over medium heat until they are half cooked (still crunchy).
    • Add back in tempeh and give that a good mix.
    • Place the chapati on a plate. Spread 1-2 tbsp of green chutney on the chapati. Add a generous amount of filling.
    • Roll it up tightly or fold them on both sides (with one flap over the other) and secure with toothpick.
    • Serve with the rest of the green chutney. Enjoy!

  • Din Tai Fung ‘Egg’ Fried Rice with Tempeh Chop

    Din Tai Fung ‘Egg’ Fried Rice with Tempeh Chop

    This Din Tai Fung’s iconic egg fried rice is paired with a crispy air-fried tempeh chop – it’s flavourful, high in protein and made in just an air fryer!

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Din Tai Fung style ‘egg’ fried rice and tempeh ‘pork’ chop is made using only an airfryer. Quick, simple and absolutely delicious!

    I use tempeh specifically for the ‘pork’ chop as it’s high in protein and absorbs the marination flavours so well. We use tofu for the vegan ‘egg’ in the fried rice so tempeh also provides a nice variation in texture & taste. It’s also the perfect high protein meat alternative – this recipe contains a whooping 36 grams of protein and 13 grams of fibre PER SERVING!

    Here are some easy pointers to make this delicious and easy restaurant-style fried rice:

    • Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg and scallions.
    • You can also pan fry the tempeh and stir fry the fried rice on a pan or wok if you do not have an air fryer. I love making this in an airfryer from time to time as it…
      • uses way less oil so it can be a much healthier alternative (not that oil is bad for you – I use oil in most of my cooking!)
      • It doesn’t take too long to cook everything together – 7 minutes for tempeh chop for about 5-6 minutes for the fried rice.

    Ingredients You Need

    • rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
    • aromatics – white and green parts of scallions, minced garlic or garlic paste
    • protein – I made a vegan tofu egg but you can also add just fried tofu or tempeh.
      • extra firm tofu
      • seasonings – garlic powder, onion powder, turmeric, black salt, nutritional yeast
      • to add later – soy sauce, white pepper, sesame oil
    • tempeh chop – 5-spice, garlic powder, soy sauce, mushroom seasoning, cooking wine, agave, corn starch
    • vegetables – common vegetables include carrots, peas, edamame, and cabbage. It’s up to you if you want to include them!
    • garnish – green part of scallions

    Gluten free substitutions: Substitute the soy sauce with a gluten free version like tamari or coconut aminos. Ensure mushroom seasoning is gluten free.

    Allium free substitutions: Omit scallions – instead substitute with chopped coriander for garnish. Omit garlic powder, minced garlic and substitute with hing (asafoetida).

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    Din Tai Fung ‘Egg’ Fried Rice with Tempeh Chop

    This Din Tai Fung's iconic egg fried rice is paired with a crispy air-fried tempeh chop – it's flavourful, high in protein and made in just an air fryer!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: fried rice, tempeh, tofu recipes
    Servings: 2

    Ingredients

    Vegan 'Egg'

    • 225 g extra firm tofu
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/4 tsp turmeric
    • 1 tsp black salt
    • 1.5 tbsp nutritional yeast

    Fried Rice

    • 2 servings rice
    • 3 stalks scallions white and green parts separated
    • 1 tbsp light soy sauce
    • 1 tbsp toasted sesame oil
    • white pepper

    Tempeh Chop

    • 170 g tempeh
    • 1 tsp 5-spice
    • 1 tsp garlic powder
    • 1.5 tbsp soy sauce
    • 1 tsp mushroom seasoning
    • 1 tbsp cooking wine
    • 1/2 tbsp agave
    • 1.5 tbsp corn starch

    Instructions

    • Mix together ingredients for tempeh chop. Slice tempeh into 2 blocks and marinate for 5-10 minutes. You can also prep this beforehand and marinate overnight!
    • Airfry at 180C for 7 minutes, flipping them halfway. You can spray some oil here if you'd like. It should be golden and crisp on the edges.
    • Crumble tofu and mix together all ingredients. Air fry for 2-3 minutes at the same temperature.
    • Add rice, white part of scallions, minced garlic, soy sauce, sesame oil, white pepper and give it a good mix. Air fry for 3-5 more minutes.
    • Plate the egg fried rice and top with crispy tempeh chop. Garnish with green onions and enjoy!
  • Korean Braised Tempeh

    Korean Braised Tempeh

    This spicy braised tempeh dish, inspired by dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.

    This simple tempeh recipe will have you ACTUALLY like tempeh – it’s air fried to the perfect crisp (you can also pan fry it) and coated in a spicy soy sauce with lots of spring onions and sesame seeds for the ultimate flavour. It makes a nice pairing with rice, noodles or anything really from spring rolls to wraps and sandwiches.

    Tempeh is not commonly used in many Korean dishes but tofu is – as it soaks up all the flavour and is an amazing source of protein. Just like tofu, tempeh is also incredibly versatile, so you can add it as a substitute to most dishes while still getting the same spicy or sweet flavours. It also makes the flavour of tempeh less ‘strong’ as it’s ultimately still a fermented dish, so you can’t really tell it’s tempeh.

    One more thing about this recipe is that you can use tempeh the way you buy it – no boiling required! It involves a simple two-step process air-frying the tofu until golden brown and crispy (yes it gets crispy even without corn starch), then braising them in a spicy-soy sauce loaded with chopped scallions. The aroma is wonderful!

    Ingredients You Need

    • Tempeh: using fresh tempeh would be ideal so the flavours are maximized.
    • Spicy-soy sauce: light soy sauce, sesame oil, gochugaru and coconut sugar to balance out the spice
    • Aromatics: spring onions – add both white and green parts but reserve some of the green for later! You can also use garlic, depending on your preference.
    • Garnish: toasted sesame seeds and green onions

    Gluten free substitutions: Use gluten free light soy sauce.

    Allium free substitutions: Unfortunately, this recipe requires scallions but you can always omit it. A good substitute might be coriander – if you don’t mind the strong flavour and aroma.

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    Korean Braised Tempeh

    This spicy braised tempeh dish, inspired by dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: korean recipes, tempeh
    Servings: 2

    Ingredients

    • 450 g tempeh
    • oil for pan frying / air frying
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp coconut sugar
    • 1 tbsp gochugaru
    • 1 tsp minced garlic
    • 2 tsp toasted sesame seeds  black and white
    • 1/3 cup scallions
    • 1/4 cup water

    Garnish

    • scallions
    • toasted sesame seeds black and white

    Instructions

    • Slice tofu into triangles and pan fry or air fry with olive oil (or any other neutral oil) until crispy.
    • Mix all the ingredients needed for the sauce – sesame oil, soy sauce, coconut sugar, gochugaru, garlic, scallions and toasted sesame seeds.
    • Pour the sauce over the fried tofu and braise it for a few minutes, letting it soak up all the flavour.
    • Garnish with spring onions and sesame seeds. Enjoy!

  • Vegan Kung Pao Tempeh

    Vegan Kung Pao Tempeh

    This Kung Pao Tempeh is spicy, fragrant and super flavourful! It’s also incredibly versatile and the perfect protein packed dish for your next dinner or meal prep.

    Vegan Kung Pao Tempeh

    Would you believe if I said I used to be a certified tempeh hater? Okay let’s maybe not use extreme words, but I never liked the smell and texture of tempeh. But when I became vegan, this was my chance to explore foods I didn’t like in the past. Both tofu and tempeh made that list and now I can’t live without them!

    Tempeh is a traditional indonesian ingredient that is made from fermenting soybeans and when seasoned properly, the texture is just out of this world. Tempeh is also a rich protein source, giving up to 19 grams of protein per serving which is awesome news for anyone!

    This kung pao style tempeh dish is traditionally made with chicken and is a popular classic Chinese dish. It’s also very simple to make, requiring minimal ingredients and good quality tempeh. The tempeh I usually use by Angie’s Tempeh – one of the most healthiest and freshest tempeh I’ve ever tasted. There are also different tempeh options made with various legumes and grains like chickpeas, quinoa, black beans and more!

    Angie’s Tempeh has many different types of tempeh you can try

    When using good quality tempeh, you don’t have to steam it to get rid of the ‘hard’ texture. However, if you are using big chunks of tempeh, boiling it first might make it softer. Fresh tempeh should be used in just a few days, if not it would go bad.

    Ingredients You Need

    • tempeh – a good quality soybean tempeh or you could use any other protein subs like tofu as well!
    • sauces – soy sauce, hoisin sauce, rice wine vinegar or shaoxing wine
    • sesame oil – is a must!
    • aromatics – garlic, ginger and red chillies
    • toppings – cashews, red bell peppers and scallions but you can use any other vegetables you prefer!

    To make this dish 100% gluten free, substitute the soy sauces with tamari. Check if the hoisin sauce is gluten free. You can use any of these types of vinegar to substitute shaoxing wine – rice wine vinegar, white vinegar or mirin.

    Allium free substitutions: Omit garlic and scallions – substitute garlic with hing and scallions with thinly sliced celery or fennel.

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    Vegan Kung Pao Tempeh

    This Kung Pao Tempeh Dish is numbing, spicy and flavourful all at once! It's also incredibly versatile and the perfect protein packed dish for your next meal prep.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Asian, Chinese, Fusion
    Keyword: kung pao, spicy, tempeh
    Servings: 2

    Equipment

    • 1 Frying Pan

    Ingredients

    • 200 g tempeh
    • 1 tbsp sesame oil
    • 10 cashews
    • 1/2 red bell pepper

    Marinade

    • 1 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp vegan hoisin sauce
    • 1 tbsp sesame oil
    • 1 tsp maple syrup
    • 1 tsp gochugaru
    • 1 tsp shaoxing wine
    • 1 tbsp corn starch
    • 1/2 cup water

    Spices

    • 3 dried red chilies
    • 2 cloves garlic
    • 1 tsp ginger paste
    • 2 stalks scallions
    • 1 tsp minced ginger

    Toppings

    • Sliced Spring Onions
    • Toasted Sesame Seeds

    Instructions

    • Steam tempeh for 10 minutes. (You don't have to if you're using good quality tempeh).
    • Chop tempeh into cubes and pan fry until brown. Meanwhile, chop red chilies into slices. You can de-seed them for a less spicy version.
    • Make the marinade by combining light soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, gochugaru, sweetener. Combine corn starch and water to make corn starch slurry and keep aside.
    • Add sesame oil to pan and sauté sliced garlic & dried red chilies until fragrant.
    • To the oil, add ginger paste, cashews and sauté for a few minutes.
    • Add the pan fried tempeh and give it a good stir. Add red bell peppers, scallions and saute for a few minutes.
    • Add in the marinade and give it a good mix. Add corn starch slurry and more water if mixture is too dry. Top with more spring onions, toasted sesame seeds and serve alongside rice!

    Notes

    1. For a gluten free version, replace soy sauces with tamari. 
    2. Soybean Tempeh was gifted by Angie’s Tempeh.