How to Make Vegan Tempeh Crumbles
Learn how to make vegan tempeh crumbles to maximize the flavor and tender, meaty texture of this high-protein, versatile, plant-based meat alternative.
Servings: 4
Calories: 182kcal
Ingredients
- 12 ounce block tempeh about 2 ½ cups crumbles, see notes
- 5 cups vegetable broth
- 1 tablespoon soy sauce optional, see notes
Instructions
- Crumble. Cut the tempeh block into quarters and crumble it into pieces about the size of a US dime directly into a large saucepan.
- Add liquid. Cover the tempeh crumbles with vegetable broth (4-5 cups) and add soy sauce (if using).
- Simmer. Bring the ingredients to a slow simmer, cover the saucepan, and simmer the tempeh for 15-20 minutes.
- Drain and dry. Drain the crumbles. Press with the back of a spoon against the side of the colander to press out the moisture.
- Finish. Add cooked tempeh to your favorite recipes (see post for ideas).
Video
Notes
- This recipe works for any amount of tempeh. Adjust the amount of broth if necessary.
- Soy sauce adds a salty, umami flavor and is optional. Use gluten-free Tamari, coconut aminos, or Bragg’s liquid aminos as a substitute.
- The nutritional information is based on a 2-ounce tempeh serving.
Store tempeh crumbles in an airtight container in the refrigerator for 4 days or freeze for 3 months. - If your hands get tired when crumbling tempeh, cut it into small pieces and simmer. This is a good alternative when blending tempeh for burgers or making sausage.
- This method also works for tempeh slices if you are making tempeh bacon.
Nutrition
Calories: 182kcal | Carbohydrates: 12g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1434mg | Potassium: 360mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 626IU | Calcium: 95mg | Iron: 2mg