Very Versatile Mashed Tempeh

Authorlisa

Source: Integrative Nutrition

Notes: For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar. Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up.

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 0.50 cup Arame
 8 Tempeh
 0.50 Small onion, finely diced
 0.50 cup Water
 0.50 cup Finely chopped celery, 1 or 2 stalks
 2 tbsp Tahini
 1 tbsp Ginger Juice
 1 tbsp Fresh Lemon Juice
 Sea Salt to taste

1

Rinse arame and soak for 2 minutes.

2

Place tempeh, onion, and arame in a pot.

3

Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.

4

When done cooking, drain any excess water through a strainer and transfer to a mixing bowl.

5

Mash with fork.

6

Add celery, tahini, ginger juice and lemon juice.

7

Mix well and add salt to taste.

Ingredients

 0.50 cup Arame
 8 Tempeh
 0.50 Small onion, finely diced
 0.50 cup Water
 0.50 cup Finely chopped celery, 1 or 2 stalks
 2 tbsp Tahini
 1 tbsp Ginger Juice
 1 tbsp Fresh Lemon Juice
 Sea Salt to taste

Directions

1

Rinse arame and soak for 2 minutes.

2

Place tempeh, onion, and arame in a pot.

3

Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.

4

When done cooking, drain any excess water through a strainer and transfer to a mixing bowl.

5

Mash with fork.

6

Add celery, tahini, ginger juice and lemon juice.

7

Mix well and add salt to taste.

Very Versatile Mashed Tempeh

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