Tag Archives: Peas and Thank You

First foray with tempeh

Today’s recipe was is based around a new ingredient for me – tempeh!

What is tempeh? According to the outside of the Trader Joe’s packaging, it’s “a vegan protein powerhouse made from soybeans, rice, barley, and millet.” And powerhouse it is – there are 20g of protein and 9g of fiber in just one serving! I’m not a vegetarian, but I’ve never been a big meat-eater. My body just rarely craves it. So I’m always looking for other meatless protein sources. Enter, Mama Pea‘s recipe for Tempeh Tamale Pie.

The recipe itself was easy to make. I started off by browning 1/2 of an onion and a block of tempeh (which is easy to crumble up if you use a grater).

Then I added in tomato sauce, garlic, maple syrup, red wine vinegar, chili powder, and pinto beans and let it simmer for a few minutes so all the flavors melded together.

While that simmered, I started making the topping by combining the dry ingredients – cornmeal, pastry flour, salt, and baking powder. Then I combined almond milk, maple syrup, and applesauce, and added that to the dry ingredients.

After mixing the wet into the dry, I folded in a cup of corn, and the topping was complete!

Then I just transferred the tempeh mixture into a baking dish, spread the cornmeal topping over it, and sprinkled with cheddar cheese. After 15-20 minutes at 400 degrees, it looked delectable!
 

This was really good! I don’t know why but I was expecting more of a mexican, taco-y taste, but it really reminded me of chili! I think next time I make it, I’m going to add more chili powder into the tempeh mixture than the recipe calls for, as well as more maple syrup and corn into the topping, to give it more of a spicy/sweet contrast. But I definitely recommend this recipe. Even my meat-loving boyfriend loved it!

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