Tempeh Revisited: Tempeh Patties

Tempeh Revisited: Tempeh Patties

From the Page

I know, I know, blasphemy to the tempeh-lovers in the house! I served the patties over a bed of cooked spinach (sautéed with a splash of Bragg’s Liquid Aminos) and layered with raw tomato slices; I topped it off with finely diced red onion and a dollop of Vegenaise Tartar Sauce (vegan). This delightfully delicious dish pleased both the vegan and the omnivore in the house – both of whom do not love tempeh. Using the “S” blade, pulse for a few seconds to break up the tempeh. Add nutritional yeast, salt, two teaspoons water and pulse. Heat avocado oil in the skillet. Roll and flatten tempeh into patties (half a block of tempeh – 5 ounces – makes two patties). Fry on medium-high heat for five minutes. Flip the patties, reduce heat to medium, and fry for another 3 – 4 minutes. Go Vegan with JL: Learn to be compassionate to yourself, and to others. Post-40 I became a marathoner and triathlete, changed careers, and transitioned from vegetarian to vegan. I fell in love with my plant-based diet and...kale. Now a certified vegan lifestyle coach and educator, I am proof that you are never too old to change! This site is community-based and peer supported. It is simply a place for individuals to share their experiences. The information on this site should not be construed as treatment. If you need medical assistance or counseling, contact a professional of your choosing.

Visit Page

Found on