We are happy to feature all the incredible bloggers who love Smiling Hara Hempeh!
Below you will find some of the best and most innovative, delicious Hempeh recipes EVER!! Check it out.
The Best California BLT made with Smoked Salt + Pepper Peanut Hempeh by Earthy Feast
- a couple slices of your favorite bread
- 1 avocado
- 2 eggs
- Smiling Hara Hempeh
- 1 teaspoon of maple syrup (optional)
I lightly pan fried the hempeh slices in a little earth balance butter. Coconut oil, olive oil or plain butter would all work fine. Just a couple minutes per side or until the slices are lightly browned. I brushed a little maple syrup over the slices after they were cooked, it gives them a nice sheen and just a little sweetness, which I liked. After that, fry the eggs and assemble sandwich as shown. Yum!
Miso Hippie Bowl with Hempeh by Earthy Feast
- 1 cup quinoa or grain of choice
- 3 cups kale leaves
- 1 pack Miso Ginger Hempeh Strips(or any Hempeh variety)
- 2 peaches
- a handful of sprouts
Cook the grains according to package directions. Steam the kale using a basket steamer if you have one. Steam for about 3 to 5 minutes or until leaves are tender and a vibrant green. I lightly pan fried the tempeh slices in a little earth balance butter. Coconut oil, olive oil or plain butter would all work fine. Just a couple minutes per side or until the slices are lightly browned. Slice the peaches and assemble the bowl as shown. Top with the dressing.
Ingredients for the Pink Pickled Onions
- half a red onion
- 1/4 cup red wine vinegar
- 3 tablespoons beet juice
- pinch of salt
Thinly slice the onions, I used a mandolin. Let the onion slices marinate in the vinegar and beet juice. The longer it sits the pinker they get!
Ingredients for the Miso Dressing
- 1/4 cup tahini
- 1 tablespoon light miso paste
- juice of half an onion
- 1 tablespoon honey
- fresh ground pepper
- water for desired consistency
Whisk all ingredients together and slowly add water until you achieve your desired consistency.
Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh and Celery Ranch. Soy-free by Vegan Richa
Tempeh blackened with spices then tossed in hot Buffalo sauce and served with Celery Ranch. Makes 2 or more sandwiches depending on the size of the Tempeh block
- 1 8 oz pack of Black Bean Tempeh or other Tempeh
- 1 cup water
- 2 tsp blackening spice (or ½ tsp each or ground coriander, cumin, thyme, paprika, garlic, onion and a generoush dash of black pepper and white pepper)
- 1 tsp oil
- 1 Tbsp Sriracha sauce or to taste
- 2 tsp hot sauce or to taste
- ½ tsp vinegar
- ½ cup ground cashew
- ¾ cup almond milk
- 2 Tbsp flour or 1 Tbsp arrowroot starch
- ⅔ tsp salt
- ½ tsp apple cider vinegar
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
- 1 tsp ranch seasoning (or equal quantity of parsley, dill, thyme, garlic and onion)
- ½ tsp celery seeds
- Slice the Tempeh to make 2 patties. Place the patties in a large skillet with a cup of water and blackening spice. Cook on medium heat for 14 to 17 minutes or until all the water is gone. Flip the patties mid way.
- Add oil and toss to coat. Continue to cook at medium heat until some of the edges are crisp. Add the Sriracha, hot sauce and vinegar. Toss to coat and cook for a few seconds so the sauce heats up.
- Place on sandwich, layer with greens/lettuce, tomato, celery ranch and serve. Make 2 sandwiches.
- For Celery ranch, blend everything under celery ranch until smooth. Taste and adjust flavors and use.
If the tempeh patties are too thick, slice them horizontally to make thinner and use. If the Tempeh is too thin, pile on 2 patties per sandwich.
Allergen Information: Free of Dairy, egg, corn, soy. Tempeh is gluten-free and vegan
Gluten-Free Penne Pesto with Black-Eyed Pea Tempeh and Artichoke Hearts by Yum Universe
- 1 cup gluten-free penne pasta (or any GF pasta you like best)
- 1 cup Black-Eyed Pea Tempeh, diced (or any soy-free tempeh you like)
- 1 packed cup chopped Lacinato kale (or any kale you like)
- 1/4–1/3 cup Walnut & Kale Pesto (or any kind you like)
- 6–10 marinated artichoke hearts, quartered
- 1 ripe avocado, pitted and diced
- 1 tsp unrefined, virgin coconut oil
- Sea salt to taste
- Fresh-cracked black pepper to taste
Slice and cube your tempeh. Warm skillet to medium-high and then add oil and tempeh. Season with a pinch of salt and a grind or two of fresh-cracked pepper. Sauté tempeh—turning cubes over to brown all sides—for 5–10 minutes. While tempeh cooks, prepare your kale, artichoke hearts and avocado. By now, your tempeh should be golden brown and making the kitchen smell incredible. So, transfer all ingredients either to your sauté pan or a stock pot and stir together until mixed well. Season more to taste with pesto, salt and pepper if you like. Enjoy, enjoy, enjoy.
Balsamic Black Bean Tempeh by Knead to Cook
- One block of black bean tempeh
- 3 cloves of garlic, peeled and minced
- 1 tablespoon of olive oil
- 2 teaspoon of Bragg’s amino acids 3 tablespoons of a better quality balsamic vinegar 1 teaspoon of Italian seasonings 1/2 teaspoon red pepper flakes
- Salad base:
- Arugula greens
- Roasted red peppers
- Pumpkin seeds
- One pear, sliced thinly
- Balsamic for drizzling
- Ground pepper
First to make the marinade. Place all of the ingredients for the marinade into a tupperware container and whisk to combine. Then slice your tempeh into 9 squares or long slices – whichever you prefer. Place the tempeh into the marinade, cover and give a gently toss to coat. Refrigerate from 2-24 hours.
When the marinading process is complete- heat a pan with one tablespoon of olive oil over a medium flame. Place the tempeh and remaining marinade in the pan. Cook each side for 5 minutes then remove. While that’s cooking, assemble your greens, peppers and seeds on your plate. Then just add the tempeh carefully on the top. Drizzle with a bit of balsamic and enjoy!