You’ll be surprised how simple this recipe is & how easily it is able to be adjusted to each dish you make. These tempeh crumbles are especially good as a spaghetti topping, a meat substitute for tacos, burritos and nachos, stir-fries, quinoa bowls and even a great addition to most soups. Once you start making and using this basic crumble in your recipes you’ll never miss the other “meat”.
First, bring a medium pot of shallow water to a simmer. Add the block of tempeh, simmer for 10 minutes.
While tempeh is steaming, add onion powder, thyme, oregano, sage, paprika & black pepper to a bowl. Add a little water at a time {about 1 teaspoon} until the consistency is enough to coat the crumbles. Then whisk the mixture and set it aside.
Drain the tempeh and pat it dry. Let it sit another 5 minutes to cool off. Once cool, crumble the tempeh into pieces.
Then, add the grape seed oil to a skillet with the minced shallots. Sauté for 3 minutes then add in tempeh crumbles and the spice mix. Cook until the Tempeh has a slight browned crust on the edges around 8 minutes. Only stirring occasionally.
Finally, add in the liquid aminos and minced garlic to the mixture. Cook until all ingredients are thoroughly mixed in browned edges on the Tempeh crumbles.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 tablespoon Grape Seed Oil
- 2 Shallot minced
- 1 ½ tablespoons Garlic minced
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Sage
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Ground Black Pepper
- Spring Water {to coat the crumbles}
- 1 tablespoon Liquid Aminos
Ingredients
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- First, bring a medium pot of shallow water to a simmer. Add the block of tempeh, simmer for 10 minutes.
- While tempeh is steaming, add onion powder, thyme, oregano, sage, paprika & black pepper to a bowl. Add a little water at a time {about 1 teaspoon} until the consistency is enough to coat the crumbles. Then whisk the mixture and set it aside.
- Drain the tempeh and pat it dry. Let it sit another 5 minutes to cool off. Once cool, crumble the tempeh into pieces.
- Then, add the grape seed oil to a skillet with the minced shallots. Sauté for 3 minutes then add in tempeh crumbles and the spice mix. Cook until the Tempeh has a slight browned crust on the edges around 8 minutes. Only stirring occasionally.
- Finally, add in the liquid aminos and minced garlic to the mixture. Cook until all ingredients are thoroughly mixed in browned edges on the Tempeh crumbles.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
