• chetradley@lemmy.worldOP
        6·
        8 months ago

        I used to feel the same way, then I learned you can boil it in veggie or vegan chicken broth to mellow out the flavor and add a nice savoriness. Total game changer!

        • chetradley@lemmy.worldOP
          3·
          8 months ago

          It has an earthy flavor from the fermentation process, and a somewhat crumbly texture from the whole soybeans. Like tofu, the flavor is mild and adapts to the cuisine you cook it in. I boil it in vegan broth before cooking to mellow the earthy flavor and incorporate more savoriness.

    • chetradley@lemmy.worldOP
      4·
      8 months ago

      I was worried someone would ask. I make this all the time but kinda eyeball the ingredients. This time it was something like this:

      Dice 2 onions, sautee in oil.
      Add 1 tbsp mustard powder, 1 tsp white pepper, 1/2 tsp cayenne, 1/2 tsp cumin and vegan chicken bouillon.
      Add 4 big bunches collard greens, chopped with stems removed, 6 diced garlic cloves and a cup of water.
      Cover and let the collard greens wilt, stirring occasionally.
      Add 1 can each diced tomatoes and canannelli beans, drained, 1 tsp browning seasoning , 1 tbsp nooch and salt to taste.
      Add water as needed and cook until tender.

      Make 1 cup dry polenta per package instructions, optionally add 1 cup vegan cheese.

      Boil tempeh in vegan chicken broth for 10 minutes, sear both sides in oil. Coat in BBQ and bake for 10 minutes at 350. Continue coating and baking as desired (this is key to good BBQ, as the sauce develops a nice caramelization).