Tempeh is made from soybeans, fermented and formed into a nutty-tasting cake. It’s high in protein (22 grams per 4-oz serving) and, unlike tofu, must be cooked.
In this recipe, it’s combined with flavorful spices and colorful vegetables. This scramble is great in a wrap. It also makes a wonderful brunch dish with a drizzle of plant-based Hollandaise.
Scrambled Tempeh
Protein packed, a great brunch dish.
Servings: 2
Ingredients
- 1 tsp turmeric
- 1/2 tsp kala namak aka black salt
- 2 Tbs nutritional yeast
- 8 oz tempeh crumbled
- 1/2 – 1 cup veggie broth
- 2 cups potatoes diced
- 5 cups kale chopped
- 1 zucchini chopped
- 1 red onion chopped
- 1 red bell pepper chopped
Instructions
- To a sauté pan, add the tempeh, turmeric, kala namak, nutritional yeast and 1/2 cup broth. Cook 5 minutes. Drizzle in more broth as needed to keep everything from sticking.
- Add the vegetables and cover the pan; cook a further 5 minutes until the potatoes are done. Add more broth as needed.
Hollandaise is traditionally made with butter and egg yolks – hardly plant-based! This recipe comes close — it’s rich from the cashews, and flavorful with lemon and mustard. The turmeric gives it the rich yellow color.
Plant-Based Hollandaise Sauce
Rich and lemony, a perfect sauce for vegetables
Servings: 0
Equipment
- blender
Ingredients
- 1 cup cashews soaked in hot water for 1 hour
- ¼ cup nutritional yeast
- 2 Tbsp lemon juice
- 1 tsp distilled white vinegar
- 1 cup water 240ml
- ½ tsp turmeric
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Kala Namak black salt
- ⅛ tsp cayenne pepper
Instructions
- If you don't have a high-speed blender, place the cashews in a bowl and cover with boiling water. Leave them to soak for one hour. Then drain the cashews.
- Add the soaked cashews to the blender along with the nutritional yeast, lemon juice, white vinegar, water, turmeric, Dijon mustard, garlic powder, onion powder, black salt and cayenne pepper.
- Blend until smooth.
- Heat the sauce over a double boiler until warmed through. You can improvise a double boiler by placing the bowl of sauce into a pan with a couple inches of water. The sauce will thicken while heating.