Ace Blender - Chickpea Curry Soup
Sous-Vide Spicy Tempeh
|By :JL Fields|
|Browse Category||Vegan & Vegetarian|
|Duration||more than 2 hours|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian|
|Prep Time||15 minutes|
|Cook Time||3 hours|
- 1 package tempeh
- 1/4 cup brown rice syrup
- 2 tablespoons chili paste Thai or Korean
- 1 tablespoon red miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon oil canola or olive oil, or
1 to 2 spritzesof oil if air frying
- Set the sous vide to
190°Ffor 3 hours.
- While the sous vide is preheating, mix the brown rice syrup, chili paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
- Place the entire block of tempeh in a bag. Scrape the sauce into the bag.
- Seal the bag and place in the container once the sous vide has reached
190°FCook for 3 hours.
- Serve immediately or immediately place in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).
- Stovetop: Heat oil in a small skillet on medium-high heat. With the entire block of tempeh intact, sear each side for 3 minutes. OR
- Air fryer: Spritz each side of the tempeh with canola or olive oil. Cook in an air fryer on
390°Ffor 5 minutes, shaking half way.
Slice and serve. Enjoy!
JL Fields is the founder and culinary director of the Colorado Springs Vegan Cookign Academy. She is a vegan lifestyle coach and educator, Food for Life instructor, chef instructor at the University of New Mexico-Taos, personal chef and a corporate consultant. She is the author of many successful cookbooks, including “Vegan Pressure Cooking, Delicious beans, Grains and One-Pot Meals in Minutes”, co creator of “The Real World Vegan Meal Plan”, producer and host of the radio show Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette.
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