Ghee Roast and Taco Recipes Using Tempeh

Hello Tempayy launches four variants of the natural plant protein in Hyderabad and shares two tasty recipes that use Tempeh, the fermented soy product

In this time and age when the health and wellness food is increasingly steering towards the discussion on the benefits of plant protein, Vegolution, a Bengaluru-based food startup founded by Siddharth Ramasubramanian, launches natural protein product ‘Hello Tempayy in Hyderabad. It will currently be available in four ready to cook preservative-free variants of Tempeh – Natural Tempayy, Simply Sriracha Tempayy, Peppery Szechuan Chilli Tempayy, and Spiced Tawa Masala Tempayy.

Tempeh or Tempe is a delicious, nutritious, wholesome, and 100% vegetarian protein-rich made by fermenting non-GMO soybeans. Tempeh dates back several centuries and is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is packed with protein, fibre, and good fats, giving vegetarians, fitness enthusiasts, and conscious foodies a delicious, nutritious, and healthy, plant-based, protein-rich food.

Tempeh, the super bean-based, easy-to-cook ingredient can be adapted across cuisines and offers balanced nutrition. Chef Siddhartha Jadhav, Food Consultant shares two recipes made using Tempeh.

 

 

Mexican Tacos

Prep Time	15 mins
Cooking Time	15 mins
Serves	4

 

Ingredients	QTY	UNIT
Tempayy cubes	200	Gm
Tortillas/ Taco shells	04	Nos
Barbeque sauce	06	Tsp
For the refried beans
Boiled rajma	06	Tsp
Fresh garlic	01	Tsp
Cumin powder	02	Tsp
Jalapenos	02	Tsp
Coriander fresh	02	Tsp
Tomato puree	04	Tsp
Oil	03	Tsp
Salt to taste
For the sour cream	04	Tsp
Fresh cream	03	Tsp
Hung curd	04	Tsp
Lemon juice	02	Tsp
Salt to taste
Fresh red chillies	01	Nos
Black pepper powder	01	Tsp

 

Preparation :

Tempayy:

1. Unbox Hello Tempayy natural cubes
2. Marinate tempayy cubes in the barbeque sauce for 10 mins
3. Sauté for 5 mins and keep aside.

Other Preparation:

1. Boil Rajma till soft and grind it into a paste
2. In a pan heat oil and sauté the chopped garlic.
3. Then add the tomato puree and sauté for approximately 4 mins.
4. Add the rajma paste and cumin powder and cook for 10 mins.
5. Finish with chopped jalapenos, chopped coriander and salt to taste.

Assembling:

1. Heat the tortillas on a hot tawa. Skip if using taco shells
2. Spread it on a board and spread the refried beans evenly on it
3. Add the barbeque marinated tempayy and top it with sour cream
4. Make a roll/ taco and serve.

Mangalorean Ghee Roast

Prep Time	10 MINS
Cooking Time	30 MINS
Serves	4

 

For 200 gm Tempayy

Ingredients	QTY	UNIT
Tempayy cubes	200	gms
Dry red chilli/Kashmiri chilli	7-8	Nos
Coriander seeds	1	Tbsp
Jeera	1	Tbsp
Black pepper	1	Tbsp
Fennel seeds	1	Tbsp
Methi seeds	1	Tbsp
Cloves	3-4	Nos
Garlic	5-6	Cloves
Ginger	1	Inch
Tamarind water	2	Tbsp
Water	2	Tbsp
Ghee	2	Tbsp
Onion chopped	¼	Cup
Curd whisked	2	Tbsp
Sugar/jaggery	1	Tsp
Curry leaves	8-10	Nos
Salt to taste

 

Preparation:

1. Season the natural tempayy cubes with some salt and pepper. Pan toss seasoned cubes for 5-7 mins till golden brown and keep aside.
2. Dry roast red chilli, coriander seeds, jeera, black pepper, fennel seeds and methi seeds until their aromas are released.
3. Put them in a blending jar, then add garlic, ginger and tamarind water and grind them in a fine paste.
4. Adjust the consistency by adding a little water
5. Heat some ghee in a pan, add chopped onions and cook them until they are golden translucent
6. Pour the prepared paste in the pan and cook on low flame for 1-2 minutes
7. Add curd and stir continuously
8. Increase the flame and cook until ghee is released
9. Add sugar/jaggery to balance the taste. Add salt to taste.
10. Add tempayy cubes and curry leaves, and mix well
11. Cook for 5 minutes and serve hot