Tempeh Ground Beef
Ingredients
- 8 oz. Tempeh
- 1/2 cup diced shallots / onions
- 4 cloves garlic minced
Marinade
- 1 cup vegan beef or veggie broth
- 1 Tbsp Tomato Paste
- 1 Tbsp Soy Sauce
- 1 tsp nutritional yeast
- 1 tsp Miso Paste
- 1 tsp Vegan Worcestershire
- 1 tsp smoked paprika
- 1 Tbsp ketchup optional for sweetness
- Salt & pepper to taste
Instructions
- Break the Tempeh into about 5 - 6 blocks. Add to boiling water and boil for 10 minutes.
- While that's happening, whisk all the ingredients for the marinade together.
- Remove Tempeh from boiling water and let cool for a few minutes. Then mash with a potato masher or mash by hand (just make sure it's cool enough to handle if doing by hand).
- If using fresh onions / shallots and garlic, add them to a preheated pan over medium heat with a little oil. Add the onions / shallots first and cook until translucent and slightly browned, about 4 - 5 minutes.
- Add in the garlic and cook for one minute. Then add in the tempeh followed by the marinade.
- Stir to combine and then reduce the marinade down to your desired consistency. For me this is about 5 - 8 minutes, or until about 90% of the liquid has been reduced / absorbed.
- Season to taste (add the ketchup if it still tastes bitter) and your tempeh meat is done! Enjoy however you like!
Notes
*You can use 1 tsp each of onion and garlic powder to replace the fresh shallot / onion and garlic.
Tried this recipe?Let us know how it was!