TEMPEH REUBEN
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
- For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
- Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.
- Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.
- Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)
TEMPEH PEPPER "STEAK"
Make and share this Tempeh Pepper "steak" recipe from Food.com.
Provided by Jmommy209
Categories One Dish Meal
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, set a steamer basket over boiling water
- Put the tempeh in the pot and steam, covered, for 5 minutes, or until soft.
- Set aside.
- In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds.
- Add the sliced onion and peppers, stir fry for 3 to 4 minutes.
- Stir in the ginger and soy sauce, add the steamed tempeh.
- Stir fry for 3 more minutes.
- Serve immediately over hot rice.
Nutrition Facts : Calories 319.1, Fat 13.6, SaturatedFat 2.5, Sodium 209.8, Carbohydrate 35.4, Fiber 2.9, Sugar 2.2, Protein 17.3
TEMPEH PEPPER STEAK
Steps:
- In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
- In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
- Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.
GRILLED BBQ TEMPEH STEAKS
A simple homemade barbecue sauce transforms tempeh into the new cookout classic. This soy-based protein source can be grilled whole, but a little extra knife work allows all the sauce to really seep in. We think a good barbecue sauce should have a perfect balance of acid, umami and sweetness and this one is worth its weight in charred, sticky gold. After just a few minutes on the grill, you'll have shellacked steaks that are pure summer vibes.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
- Prepare a grill or grill pan for medium heat.
- Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
- Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
- Transfer the grilled tempeh to a platter and serve immediately.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
TEMPEH STEW
Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish.
Provided by The Savvy Chef
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
- In a large skillet over medium-high heat, sauté the onions in 3 tablespoons of the oil for 5 minutes or until soft. Add bell pepper, paprika, caraway seeds, garlic and tomato paste.
- Blend well, turn the heat down to medium and place lid on skillet. Cook for a further 5 minutes or until peppers are tender, stirring continually.
- In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
- Add the vegetable broth, salt and wine. Replace lid and cook until slightly reduced; about 10 minutes. Add the prepared arrowroot and stir until incorporated. Cook for 1-2 minutes until thickened. Remove from stove and add the sour cream. Serve hot with dumplings or mashed potato.
Nutrition Facts : Calories 353.1, Fat 26.9, SaturatedFat 4, Sodium 653.7, Carbohydrate 14.9, Fiber 1.9, Sugar 3.2, Protein 11.8
MOM-MOM'S PEPPER STEAK
This is a terrific family dinner. Tender pieces of steak are sauteed with juicy peppers in a great sauce. Serve with white rice or buttered mashed potatoes, and Italian bread for dipping. This is a really easy dinner. I hope your family will enjoy this as much as mine does.
Provided by Melissa Carmela
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
- Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
- Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 2.9 g, Protein 26.2 g, SaturatedFat 4.9 g, Sodium 115.3 mg, Sugar 6.6 g
GRILLED TEMPEH STEAK
By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes. Adapted from Vegetarians in Paridise. The tempeh needs to marinate 24 hours in the fridge.
Provided by Sharon123
Categories Tempeh
Time 30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
- Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.
- Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.
Nutrition Facts : Calories 814.7, Fat 50.7, SaturatedFat 9.2, Sodium 1825.4, Carbohydrate 43.5, Fiber 0.4, Sugar 0.6, Protein 59.7
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
More about "tempeh pepper steak recipes"
20 BEST TEMPEH RECIPES THAT PUT TOFU TO SHAME
From insanelygoodrecipes.com
5/5 (4)Published Apr 22, 2022Category Recipe Roundup
- Marinated Baked Tempeh. Cubes of nutty tempeh are marinated in a blend of soy sauce, rice vinegar, maple syrup, olive oil, and sriracha. They’re then baked to crisp up and caramelize, resulting in sweet and savory, teriyaki-tasting squares.
- Marinated Peanut Tempeh. Bite-sized tempeh pieces are marinated in an Indonesian-inspired peanut sauce and baked until golden. It’s hard not to get addicted to this sweet, spicy, and saucy treat!
- General Tso’s Tempeh. Crisp and nutty tempeh cubes are bathed in a glistening glaze. It’s made with tomatoes and broth flavored with honey, rice wine, sesame oil, garlic, ginger, and tons of spices.
- Teriyaki Tempeh. This next dish features tempeh cubes bathed in a sweet and sticky teriyaki sauce. It’s a heavenly vegan dish that even kids won’t be able to say no to.
- Maple Herb Roasted Tempeh. This next tempeh dish is so delectable it deserves a spot on the holiday table. This dish bursts with sweet, savory, and earthy flavors.
- Stovetop Tempeh Bacon. I know what you’re about to say. No plant-based version can ever beat the goodness of real bacon. And I agree with you. But hear me out.
- Lemon Pepper Baked Tempeh Cubes. These baked tempeh cubes get their flavor from a marinade of soy sauce, lemon, mustard, and maple syrup. It’s crispy on the outside, meaty on the inside, and loaded with salty, savory, and sweet flavors in every bite.
- Crumbled Tempeh. If your grain bowl or salad is looking a little too sad, use these browned tempeh crumbles to bring them to life. Tempeh crumbles are fried until crispy and cooked in a sticky glaze of soy sauce, vinegar, molasses, and sesame oil.
- Tempeh Black Bean Burgers. Vegans deserve to enjoy a good burger just as much as meat-eaters do. That’s why recipes such as this were born. These vegan burgers are made from a mix of tempeh and mashed black beans.
- Tempeh Buddha Bowls. These Buddha bowls are as flavorful as they are colorful. One look at these will definitely cheer up a gloomy day. Brown rice makes up the bowl’s base.
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