Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
Author: Jackie of Vegan Yack Attack
Recipe type: Entree, Dinner, Lunch
An nontraditional grilled cheese, complete with buffalo tempeh and melty vegan mozzarella.
- 2-3 oz. Tempeh, Cubed
- 3 Tbsp. Water
- 1 C. Kale, Chopped
- 1½ Tbsp. Buffalo Sauce, Adjust to your preference (I use Frank's Red Hot Buffalo Sauce)
- ⅓ C. Vegan Go Veggie! Mozzarella Shreds
- 1 Tbsp. Vegenaise
- 2 Slices of Bread (Preferably Wheat or Sourdough)
- Warm a small pan over medium heat on a stove.
- Place the tempeh cubes and water into the pan, cook covered for 5 minutes; then start breaking up the tempeh with a spoon.
- Cook uncovered until the water is mostly evaporated and add the kale to the pan, along with the buffalo sauce.
- Saute the mixture until the kale wilts, and in the meantime take the two slices of bread and spread a thin layer of vegenaise onto both sides of each slice.
- Carefully place the buffalo tempeh onto the bread and top with the vegan mozzarella.
- Top the sandwich with the other slice of bread and put it into a panini press, George Foreman grill or onto a skillet. Cook until the cheese shreds have melted and the bread is golden brown. Serve warm!