meat alternatives

How To Make Tempeh

(about 2 1/2 cups) dried whole soybeans (see Recipe Note)

white vinegar

tempeh starter

Soak the beans: Place the beans in a large bowl and cover by 3 inches with water. Let stand overnight or at least 12 hours.

De-hull and split the beans: The hulls or skins need to be removed in order for the spores to inoculate the beans. Using your hands or a potato masher, knead and squeeze the beans so that the hulls fall off and the beans split in half. This is the most labor-intensive part of the tempeh-making process and may take 10 to 20 minutes. Don&#x27;t worry about de-hulling and splitting every last bean, but do try to get a majority of them. Periodically stir the water so the hulls to float to the surface; skim them off and discard them.

Cook the beans: Drain the beans, transfer them to a large pot, and cover by 2 inches with fresh water. Bring to a boil. Skim off and discard any foam or hulls that rise to the surface. Reduce the heat and simmer, partially covered, until the beans are tender but not mushy, about 45 minutes.

Prepare the zip-top bags: While the beans are cooking, prepare the bags. Using the skewer or a large needle, prick holes in the bags at 1-inch intervals.

Dry the beans: Drain the beans. Spread them out on two towel-lined baking sheets and pat them dry.

Cool the beans: Let the beans cool to below body temperature.

Add the vinegar: Transfer the beans to a clean, dry bowl. Sprinkle the vinegar over the beans and mix well. Adding vinegar lowers the pH and prevents the growth of unwanted bacteria.

Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix for about a minute to distribute evenly.

Fill the bags: Divide the beans between the two bags.

Flatten the bags: Seal the bags and flatten the beans out evenly.

Incubate the tempeh: Place the bags in the incubator. The temperature must be between 85°F and 90°F for the next 24 to 48 hours, so periodically check to make sure the temperature is consistent.

Check at 12 hours: Between 12 and 24 hours you should start to see some white mycelium growing on the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows; an instant-read thermometer is handy for checking the internal temperature of the fermenting tempeh.

Continue to incubate up to 48 hours: Depending on your conditions, the tempeh may take up to 48 hours total. The mycelium will continue to thicken, forming a white layer around the beans and binding them into a dense, firm cake. The tempeh is done when the entire surface is covered with dense, white mycelium (some black or gray spots are okay), as well as the spaces between the beans. The beans should be bound together firmly as a cake. You may want to slice a small piece off the edge to make sure the cake is firm all the way through. The tempeh should smell pleasantly nutty and mushroomy. It may also have a light ammonia smell.

Stop the fermentation: Remove the bags from the incubator and let the tempeh cool to room temperature. Transfer the tempeh cakes to airtight bags or containers and store in the refrigerator up to 1 week.

Using tempeh: Use freshly-made tempeh in your recipes! Tempeh can be eaten raw or cooked. Cooking brings out the nutty flavor, and some people prefer cooked because it can be slightly bitter raw.

Freezing tempeh: To freeze the tempeh, steam it for 20 minutes and then freeze in an airtight container up to 3 months.

Troubleshooting: You may see some black or gray spots on the tempeh, especially near the air holes — this is completely normal and safe. If you see any other colors or if the tempeh is mushy, slimy, or smells bad, you should discard it.

Potato, Chorizo, and Cheesy Egg Burritos

chorizo

potatoes

eggs

milk

salt

unsalted butter

(10-inch) flour tortillas

Monterey Jack cheese

Heat the oil in a large nonstick frying pan or cast iron skillet (12 inches or larger) over medium heat until shimmering. Add the chorizo and cook, stirring frequently and breaking it up into small pieces, until cooked through, about 10 minutes.

Stir in the potatoes and cook until warmed through and browned, about 5 minutes more. Transfer the mixture to a large bowl and set aside. Wipe out the pan with paper towels.

Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk and salt until just combined.

Heat the butter in the same pan over medium-low heat until melted. Pour in the egg mixture. (Do this in batches if the pan is too full.) Let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 8 to 10 minutes. (The top of the eggs should still be slightly wet.)

Remove the pan from the heat. If serving the burritos immediately, proceed to assembling them. If not serving immediately, allow the chorizo, potatoes, and eggs to cool completely before assembling.

Assemble the burritos: Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until soft and pliable, about 30 seconds.

Place the tortillas on a work surface. Sprinkle 1/4 cup of cheese across a tortilla, just below the center. Top the cheese evenly with 1/2 cup of the chorizo and potato mixture, then top with 1/2 cup of the scrambled eggs. Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining burritos.

Reheating: If not serving immediately, wrap each burrito tightly in foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen. Microwaving is not recommended, as the burritos will be sogg

This homemade chicken seitan is easy to make and has a great flavor. It can be marinated and used in stir fries, eaten in a sandwich, or used in any recipe that calls for seitan.

Chicken Seitan

vital wheat gluten

all-purpose flour

yeast

garlic powder

onion powder

paprika

black pepper, or lemon pepper

vegan chicken broth, or vegetable broth

soy sauce

olive oil

In a large bowl or a stand mixer...

In a large bowl or a stand mixer equipped with a dough hook attachment, combine the vital wheat gluten, flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.

Stir to combine.

Mix together the broth, soy sauce, and olive...

Mix together the broth, soy sauce, and olive oil in a measuring cup.

Slowly pour the wet ingredients into the dry,...

Slowly pour the wet ingredients into the dry, mixing together as you go.

Once you've added all of the liquid, the...

Once you've added all of the liquid, the mixture will come together in a ball and be very elastic.

The seitan dough should be wet to the...

The seitan dough should be wet to the touch. If it's dry or crumbly, add more broth until the desired texture is reached.

Cut the seitan into 4 pieces, and place...

Cut the seitan into 4 pieces, and place each one on a square piece of foil, 10-12 inches on each side.

Smash the seitan into a patty, then fold...

Smash the seitan into a patty, then fold the foil into a little packet and smash it down more.

Repeat with all 4 pieces.

Prepare a large pot with a steamer basket...

Prepare a large pot with a steamer basket (see note) or other steaming appliance.

Steam the seitan for 35 minutes, or until...

Steam the seitan for 35 minutes, or until firm.

Slice, shred, or chop the seitan and use...

Slice, shred, or chop the seitan and use as desired, or as directed in a recipe.

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How To Make Tempeh

Potato, Chorizo, and Cheesy Egg Bur...

Chicken Seitan

Top 3 meat alternatives recipes from across the web

The most viewed meat alternatives recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Tempeh

Potato, Chorizo, and Cheesy Egg Bur...

Chicken Seitan

The most viewed meat alternatives recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine