Sticky Crumbled Tempeh

Here is what you need at a glance, along with some important ingredient notes & substitution ideas:

• Tempeh - Pack sizes vary slightly across brands. It doesn't have to be exact. Just use 1 pack.
• Vegetable stock - Use your favourite. I usually make mine with a couple of teaspoons of Better Than Bouillon and hot water.
• Garlic - The recipe calls for 2 large cloves, but I say go with your heart here!
• Sesame oil - I recommend using toasted sesame oil for its intense, rich, nutty flavour.
• Sriracha - This adds a pleasant amount of heat to the tempeh. If you're a spice wimp (🤭) or cooking for the kiddos, you can use the same amount of tomato ketchup instead.
• Brown sugar - Dark brown for the best, rich, caramel-like flavour. Light brown sugar is still delicious though if it's all you've got.
• Soy sauce - Or tamari, gluten-free soy sauce, or reduced sodium soy sauce.
• Black pepper - For peppery, pungent warmth.
• Lime juice - The zip of fruity, citrusy, acidic lime juice brightens and balances the rich, savoury, and sweet flavours. You can use a tablespoon of rice wine vinegar instead to replace the acidity, but lime is superior flavour-wise.
• Oil - Essential to avoid sticking. Any will do, such as olive oil, avocado oil, vegetable oil, sunflower oil, or canola oil.

Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen.

1. Crumble the tempeh with your fingers.

2. Mix up the sauce.

3. Simmer the tempeh crumbles in vegetable stock until the liquid is absorbed/evaporated. This process reduces the bitterness.

4. Add a little oil and fry the tempeh until golden (to impart a nutty flavour).

5. Add the sauce and cook for a few minutes, until the tempeh becomes sticky, caramelized, and a bit crusty in places. That's it. You're done!

This vegan tempeh recipe is really versatile. Some ways we've enjoyed it include:

• Over coconut basmati rice with cool thinly sliced cucumber, shredded green onions, sesame seeds, creamy vegan sriracha sauce and some kimchi if I have some.
• Over plain rice with steamed broccoli or sautéed greens and a drizzle of chili oil (usually Abokichi Okazu Chili Miso Oil - my fave!), chili crisp, or whatever sauce I've got open in the fridge.
• Tucked inside lettuce wraps.
• On creamy vegetable soups like vegan potato soup, vegan leek & potato soup, or sweet potato soup for a protein boost and a lovely texture/flavour contrast.
• In tacos, burritos and sandwiches.
• With salads, bowl meals or stir-fries.
• With my quick and easy vegan noodles and veggies.
• On Brothy Rice Bowls in place of the caramelized vegan "beef".
• Scattered over my Carrot Noodle Soup instead of the shredded tofu.

Let me know in the comments what you've enjoyed yours with!