Cooking with Tempeh [Recipe]

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Playing with Vegilante’s Tempeh led to an amazing discovery. Tempeh is not your typical meat replacement. It’s DELICIOUS! It’s a beautiful fermented food (you know how much we love ferments around here.) Adding tempeh (if your vegan or testing the waters on plant-based diets) to your list of regular meals is a great idea because it’s one of the best proteins available for non-meat-eaters. Our friends at Vegilante Tempeh make a very special tempeh that is dairy-free, vegan and gluten-free. That's a lot of labels, but sometimes we have to do specific, therapeutic diets based on what our body needs. And sometimes we still want a meaty-feeling but healthy addition to our diet, especially if we are eating vegan or playing with plant-based.

Here is a recipe for tempeh wraps that are not only delicious but also incredibly filling! Make a big batch of tzatziki for your wraps and eat it for days later as a dip with veggies or whole grain crackers.

Tempeh, Tzatziki and Veggie Wraps

INGREDIENTS - Tzatziki

…Locally-made tempeh can be found at  One Big Table  in Kelowna.

…Locally-made tempeh can be found at One Big Table in Kelowna.

  • 1/2 of a large cucumber, unpeeled

  • 1 1/2 cups plain full-fat Greek yogurt

  • 2 large garlic cloves, finely minced

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon white vinegar

  • 1/2 teaspoon salt

  • 1 tablespoon minced fresh dill

INSTRUCTIONS

  1. Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.

  2. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

  3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.

INGREDIENTS - NAAN                   (Makes 6 Naan Breads)

  • 2 1/2 cups bread flour

  • 2 tsp dried yeast

  • 1 tsp sugar

  • 1 tsp salt

  • 1/2 cup full-fat plain yogurt

  • 4 tbsp ghee or melted butter

INSTRUCTIONS

1 .Heat the ghee or butter in a small saucepan until melted.

2. In a large bowl, mix together the flour, yeast, sugar, salt and onion seeds.

3. Make a well and add 3/4 cup lukewarm water, yogurt and melted butter

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4. Draw in the flour and mix gently with a wooden spoon to combine. Mix for 5 minutes until it forms a rough dough.

5. Let dough sit in bowl, cover and keep warm for 1 hour.

6. Preheat oven to 475. Place 2 baking sheets in the oven. Knock the dough in the bowl down, remove it from the bowl, knead it onto floured surface until smooth. Divide into 4 equal pieces.

7. Roll each piece into 10 inch loaves, transfer bread to pre-heated sheets and cook for 30-40 seconds on each side or until they brown and blister.

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Cool while you prepare your tempeh:

Cooking the Tempeh:

Slice and follow the cooking directions on the package.

Once the naan has cooled, add chopped veggies, tempeh and your tzatziki sauce to the bread wraps.

Enjoy!