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    TEMPEH-MUSHROOM BURGERS

    TEMPEH-MUSHROOM BURGERS

    Grated beet keeps these patties juicy and makes them look like “real” burgers.YIELD: SERVES 84 Tbs. light miso paste2 8-oz. pkg. tempeh, grated3 Tbs. canola oil, divided½ cup gluten flour or vital wheat gluten2 Tbs. guar gum1 portobello mushroom, stemmed and grated...
    TEMPEH STRIPS WITH COLLARDS

    TEMPEH STRIPS WITH COLLARDS

    Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then reglazed to trap in maximum flavor and tender texture.YIELD: SERVES 62 8-oz. pkg. tempeh, sliced into ½-inch strips⅓ cup maple syrup¼ cup orange juice¼ cup...
    TEMPEH BACON

    TEMPEH BACON

    This simple recipe can be assembled the night before then cooked off in the morning for a weekend breakfast or brunch. Or use it for a tempeh BLT. The tempeh strips can even be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it’s...
    IRISH STEW

    IRISH STEW

    This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it with mashed potatoes for a deliciously comforting meal.YIELD: SERVES 21 Tbs. olive oil10 small frozen pearl onions, thawed1 medium carrot, cut into ½-inch pieces (⅔...
    GRILLABLE VEGGIE BURGERS

    GRILLABLE VEGGIE BURGERS

    The secret “glue” that holds homemade veggie burgers together on an outdoor grill is overcooked pasta. A couple of other tips for success: Be sure to pat the beans dry before you add them to the patty mixture, and use a stainless-steel grill topper for a more stable...