These tempeh crumbles are perfect: nutty, smoky, chewy and delicious. In a wrap, between two slices of bread, sprinkled over a salad– there are endless ways to enjoy these little morsels of goodness. Give them a try and I can guarantee that you won’t be disappointed.
Best Tempeh Crumbles
8 oz. of tempeh
1/3 cup water
2 tablespoons soy sauce (or gluten free tamari)
1 tbsp. toasted sesame oil
1/2 teas. liquid smoke
1 cup cooked rice (brown rice or wild rice are preferred)
In a skillet, crumble tempeh into chunks. In a seperate bowl, combine the water, soy sauce, sesame oil and liquid smoke. Pour over the tempeh and simmer over medium-low heat until the liquid is absorbed, stirring often, about 5–10 minutes. Remove from heat, add in the rice and mix to combine.
Makes 4 servings
Best Tempeh Crumble Wraps
Whole wheat or brown rice tortillas
1 recipe Best Tempeh Crumbles
Soy cream cheese or vegan mayonnaise
kalamata olives, chopped
Shredded carrots or beets (optional)
Warm tortillas. Spread the base with a healthy schmear of cream cheese or mayonnaise. Sprinkle on chopped olives (about 2–3 per tortilla). Layer lettuce and shredded veggies and top with warm tempeh crumbles. Wrap and serve.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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