Teriyaki Tempeh & Veggies

I think it's time that we talked tempeh.  Have you tried tempeh before?  In case you haven't or in case you have no idea what I am talking about, let me clue you in.  Tempeh is cooked and fermented soy beans that have had a bacteria starter added to them and then were held at 86 degrees for 24 - 36 hours.  Tempeh is a very digestible form of soy and is full of protein - making it a perfect entree in a vegetarian or vegan meal.  Tempeh has a very unique taste and I have often heard it described as "nutty," "earthy," or similar to the flavor of mushrooms.

Tempeh is best when marinated in a sauce to give it some flavor, especially if you are trying tempeh for the first time.  You can also steam tempeh before cooking and this will help cut down on the bitterness.  Most health food stores will carry tempeh ranging from plain to flavored and some brands even have tempeh with a mix of grains.  Tempeh will have a white layer and often dark spots as well.  This is completely normal and is part of the culturing process.  Since tempeh is made with soy, I highly recommend choosing organic because it ensures the soybeans were not genetically-modified.  Tempeh will most often come as a solid block and then you will be able to slice, chop, or grate it depending on your recipe.

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