tempeh crumbles
I've read, if you must eat soy, eat fermented soy, such as Tempeh. I'm going to fill lettuce leaves with these crumbles. You can add this to a burrito, in spaghetti sauce or as a pizza topping. Be creative, it's very versatile.
prep time
20 Min
cook time
30 Min
method
---
yield
2 serving(s)
Ingredients
- 1-8 oz. package tempeh
- 1 tablespoon fennel seed
- 1 teaspoon dried basil
- 1 tablespoon dijon mustard
- 2 tablespoons ketchup
- 1 teaspoon dried marjoram or oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sage
- 2 teaspoons garlic, minced
- 2 teaspoons tamari or soy sauce
- - juice of 1/2 lemon or lime
How To Make tempeh crumbles
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Step 1In a non-stick sauce pan crumble the tempeh and add enough water to almost cover.
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Step 2Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
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Step 3Drain the remaining water off and add the rest of the ingredients.
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Step 4Cook over medium heat, stirring occasionally until lightly browned. About 10 minutes.
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Step 5Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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