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23.05.2026 WS Memories & Recipes

It was a wonderful selection of tempeh, and I hope you discovered a new favorite flavor.　

I’m sharing the recipes from yesterday’s Tempeh & improvised vegan cooking event here.

We made a quick Pad Thai during the event, based on a recipe from a previous session. We omitted a few ingredients, used mostly bell peppers as the main vegetable since we had plenty on hand, and replaced the tofu with a tempeh topping.(other topping options= raw sprouts, fried onion, peanut)
We made a quick Pad Thai during the event, based on a recipe from a previous session. We omitted a few ingredients, used mostly bell peppers as the main vegetable since we had plenty on hand, and replaced the tofu with a tempeh topping.(other topping options= raw sprouts, fried onion, peanut)

Crispy Shredded Tempeh

Grate 200g of plain tempeh using a cheese grater, then mix it with 1 tbsp of light soy sauce and 1 tbsp of oil. Spread it evenly on a baking tray and bake in a preheated oven at 190°C for 15 minutes, or until crispy.

At the event, we sprinkled this topping over whole grain rice salad and Shakshuka style tomato sauce.

Rice Salad with Crispy Tempeh Topping
Rice Salad with Crispy Tempeh Topping
At the event, we made this Shakushuka style tomato sauce with using a pressure cooker, but I’m sharing a conventional method here. The only difference is that the topping is replaced with tempeh and a drizzle of coconut milk.
At the event, we made this Shakushuka style tomato sauce with using a pressure cooker, but I’m sharing a conventional method here. The only difference is that the topping is replaced with tempeh and a drizzle of coconut milk.



Crispy Tempeh with Green Rice Flakes
Crispy Tempeh with Green Rice Flakes
This very tasty tempeh was grilled until golden with lemongrass-infused oil, then braised in a rich sauce,separetely made with vegan ABC kecap manis, garlic, ginger, brown palm sugar, Indonesian bay leaves, and lime leaves.（Served with coriander green)
This very tasty tempeh was grilled until golden with lemongrass-infused oil, then braised in a rich sauce,separetely made with vegan ABC kecap manis, garlic, ginger, brown palm sugar, Indonesian bay leaves, and lime leaves.（Served with coriander green)

Thank you, Michael, for sharing your wisdom!


We explored a wide range of tempeh from this brand.

Check it out at your local REWE :)

(Sweet-Sweet potato) 🥝And these beautiful kiwis are called red kiwis❣️

So that was a little recap and some product information to share.

Enjoy the recipes, and have a lovely weekend😊



Misaki



 
 
 

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Email:misakimatsuura@gmail.com     Tel: +49(0)162 835 4031
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