So, this is one of the best takeout-fakeout dinner recipes ever! Best part is the tempeh which adds so much denseness to the ...

Marmite is often eaten on toast, but it’s a handy cooking ingredient, too, thanks to its umami-rich, salty taste.

Tempeh is normally sold frozen: under no circumstances should it be re-frozen if previously defrosted.

Cut tempeh into large pieces and steam for 5 minutes. Remove from heat and set aside to cool slightly. In large skillet over medium heat, sauté garlic and onion in 1 tablespoon olive oil.

Tempeh and tofu are made from soybeans but differ in texture, taste, and nutrition. Tempeh, a traditional Indonesian food, is made by fermenting whole soybeans, which gives it a firm, grainy ...

Don’t sleep on tempeh if you’re looking for delicious, protein-packed, plant-based recipes. By now, we all know that we can get more than enough protein from a plant-based diet, which is good ...

Add the mushrooms and cook for 3–4 minutes, or until liquid is released and cooked off. Add the tempeh, tamari, tomato purée, garlic and oats. Cook for another 5–6 minutes, stirring the ...

It’s simple, healthy, plant-based food that’s really tasty and full of freshness. The tempeh is crisped up rich and brown before getting a flavour-packed coating of kashmiri chilli ...