Tempeh Recipes -
How To Cook And Dehydrate Tempeh!

Here are a few tempeh recipes we love to make when we want a cooked food that is delicious, yet provides all the benefits of a fermented food. Because tempeh is cultured it provides additional micro-flora and enzymes needed to help digest the bean proteins.

We have found that grilling, baking or dehydrating tempeh is really the best way to go for texture and outside crispiness. Grilling it is the perfect option when you get that fried food craving. Though we do not advocate heating your food in this way on a regular basis, once in a while is fine.

The way we make it a healthier cooking recipe is to use a good fat, like coconut oil. This is oil that has a high heat tolerance and is the best to use when grilling.

I typically will leave the flame down low at let it do its thing. It takes a bit longer, but why expose your food to high heat temp's when it is not really necessary.

The other options are WAY healthier and the most preferred for our lifestyle. Baking your tempeh is another method, which is a little better if you are not into frying or using any oil.

The next option is one of our favorite, but it takes a bit of prep time and doesn't lend itself well to last minute tempeh recipes. This is dehydrating your tempeh. Dehydrating it can give you either a crispy or soft tempeh depending on how long you let it dehydrate for. You can also make "tempeh bacon" this way.

The last way to make this fermented bean cake is to steam it. This is a very pleasant way to enjoy tempeh and doesn't require high heat temp's. Steaming it makes it softer, less firm and is similar to tofu in texture.

Tempeh Recipes

Tempeh Reuben Sandwich Recipe:

Remember the "Reuben sandwich" that is traditionally made from corned beef, sauerkraut and swiss cheese? This is our version that, in my opinion, is way better! Many of the ingredients I use in this one are homemade, which makes it extra special.

Our Tempeh Reuben sandwich is a collaboration of the following recipes that are all good to have on hand for any meal.

1. Homemade Tempeh Recipe
2. Onion Bread Recipe
3. Sauerkraut Recipes
4. Homemade Miso Recipe

Using the above ingredients to make a sandwich!

• We like to gently brown the tempeh in coconut oil slightly.
• Allow to cool.
• Spread the miso on the tempeh.
• Spread raw mayo on 2 pieces of onion bread.
• Put the sandwich together with sauerkraut, sprouts, lettuce and slices of cucumber.

Baked Tempeh Recipe:

This is another option you can use if you don't want to heat your oils. You can bake the tempeh in big or small size pieces, depending on preference.

1. Cut your tempeh into cubes.
2. Marinate for a few minutes in tamari or sea salt and spices of choice.
3. Place in a glass baking dish.
4. Preheat oven to 350 degrees.
5. Bake for 30-45 minutes.
6. Stir mid way through.

Dehydrated Tempeh Recipe:

Dehydrating your homemade tempeh can be a great treat when you want a crispy protein snack. It all depends really on how long you dehydrate it for. If you want softer tempeh, then you can go for between 6-12 hours. If you want crispy tempeh, you will need to dehydrate it for about 24 hours.

The secret to making this extra yummy is the spices you put on it.

Marinate sliced tempeh (1/4 inch thick) in the following:

• nama shoyu or tamari
• coconut oil
• lemon juice
• raw honey
• pizza spice or Thai spice

1. Melt the coconut oil and mix in the lemon, honey, shoyu and spices.
2. In a flat pan or tray line up your slices.
3. Brush on the marinade, so its evenly coated.
4. Sometimes if the tempeh is cold, right out of the fridge, it is best to use olive oil, because the coconut will harden.
5. Remember, not too much because the flavors will intensify after dehydrated.
6. Marinate for one hour.
7. Lay on a teflex sheet and half way transfer to a screen.
8. For crispy - 24 hours or more.
9. For chewy soft - 6-12 hours.
10. You really just need to keep checking it to make sure you get it just right.

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