It's lame that Quorn isn't vegan. I've written them on this and they responded that they just don't want to spend the money for the additional egg substitute ingredients in their Quorn. This is lame because they're missing out on probably 30% of the non meat eating market.
Tempeh is definitely an acquired taste and usually doesn't work as a drop-in replacement for meat. I usually pulse it in a food processor with some spices to add to pastas and stir frys, slice it thinly and saute in canola oil and spices for sandwiches, or cut into tiny cubes before adding to stir frys.
I've managed to cut out tofu completely from my home diet and only eat it when eating out. I'm not into the whole isoflavone thing. Tempeh has less isoflavones supposedly due to it's light fermentation. Everything in moderation though!
Here's my recipe for Ground Tempeh. It can be added to spaghetti or used in tacos.
1, 8 oz package tempeh, cut into ½ inch cubes
1 Tablespoon + 1 teaspoon shoyu
½ teaspoon dried basil
½ teaspoon onion granules
¼ teaspoon garlic granules
¼ teaspoon cumin
¼ teaspoon paprika
3 Tablespoons canola oil
This ground tempeh can be used like roasted ground meat. It's even more versatile, and is a great way to add savory flavors and protein to salads, pizzas, sauces, lasagnas, etc.
Add the tempeh, shoyu, dried basil, onion granules, garlic granules, cumin and paprika to a food processor and pulse several times until coarse. Add canola oil to a wok or frying pan and heat on medium. When oil is heated add ingredients from the food processor and saute for 10 minutes.
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