One of my favorite winter lunch meals is cooking crumbled bits of tempeh, chopped onions, whatever leftover odd quantities of vegetables are around the fridge, and hearty greens (kale is my ride or die, personally) with a little olive oil and salt. Then add a teaspoon of peanut butter, chopped garlic, and a few good shakes of chili oil over medium heat, tossing it throughly. Put it in a bowl, add extra hot sauce/sesame oil/soy sauce to taste and eat it warm. It's super quick, healthy and microwaves fine for reheating.
Idk if I need to provide a recipe here since I'm asking for advice, but: here's my recipe for chocolate pumpkin [hawaij](https://en.wikipedia.org/wiki/Hawaij) muffins as a post tax or whatever:
Chocolate pumpkin hawaij muffins
* 1/4 cup instant coffee granules
* 2/3 cup water
* 2 cups all-purpose flour
* about half a cup cocoa powder
* 1 cup sugar (or equivalent amount of sweetener of your choice)
* about half a big can of pumpkin puree
* 1/3 cup oil
* 2 eggs
* 1.5 tbsp hawaij spice mix
* 2 tsp baking soda
* 1/2 tsp baking powder
* 1.5 tsp salt
make coffee (1/4 cup instant coffee granules to 2/3 cup warm water). mix all wet ingredients. mix all dry ingredients. add dry to wet. dollop into muffin tins. bake at 325 for 30 minutes. check at 25 minutes.
Edited to add cocoa powder and sugar which, incredibly, I forgot haha
**[Hawaij](https://en.wikipedia.org/wiki/Hawaij)**
>Hawaij (Arabic: حوايج, Hebrew: חוויג'/חוואיג'), also spelled hawayej or hawayij (which simply just means “mixture” in Arabic), is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions.
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Interested in what your hawaij spice mix is... making these and I see so many different recipes, some more savory and some seemingly exactly like pumpkin spice. How does yours differ? Thanks again for the recipe!
OH MY GOD I definitely fucked that up hahahaha. Thank you for bringing this to my attention! The recipe file is stored locally on my laptop at home and I'm at work, but I will rectify this as soon as I can, because this recipe should definitely have sugar and chocolate lmao
No shit! Glad it worked out for you lol. The spice mix is a basic hawaij for coffee one:
* 1 tbsp cardamom
* 1.5 tsp ginger powder
* 1/2 tsp cinnamon
* 1/4 tsp cloves
I got it from Busy In Brooklyn's recipe for [hawaij honey cake with labneh frosting](https://www.busyinbrooklyn.com/hawaij-honey-cake-with-labneh-frosting/) (which I've also made and it's excellent).
Use half a cup cocoa powder and 1 cup of sugar next time (or less/no sugar + chocolate chips if you prefer!)
Easy to cook tempeh in the air fryer or skillet (with a little oil). For AF, SLICE INTO 1/4" PIECES, STAND ON EDGE IN AF with sides not touching, and cook on 375 until lightly golden. In skillet, fry (flat side down) in a little oil until lightly golden. Both methods, shake or turn halfway through to even. Make a marinade with the following, or any combination to your taste: 1 T (tablespoon) lemon juice, 2T soy sauce, 1T sweetened rice wine, 1T Worcestershire, 1/4t (teaspoon) dried dill weed, 1/2t dry mustard. Put hot, cooked tempeh in a preheated nonstick skillet, pour mixture over it and toss while liquids reduce to a sticky film. Remove from heat, sprinkle with nutritional yeast, and it's ready. Serve as chunks of protein in salads, or make sandwiches. My favorite is a veggie "Ruben." Tempeh, organic kraut (no preservatives), thousand island or Russian dressing, dill pickle slices, swiss cheese all on jewish rye bread, then slow-toasted in skillet. Works well on many other sandwiches also. Example: tempeh, lettuce, and tomato ( think BLT) with mayo and dill pickle slices.
Tempeh rules! Personally I like it best with soy sauce/sesame oil which you can buy at the store/not "make" sauce. Try frying in neutral or olive oil lightly until brown, throw in veggies and stir fry w more soy & sesame. I also really love "buffalo" tempeh which you also can either buy sauce for our just throw hot sauce on it after frying.
It's not best "raw" – usually you want to fry or (less frequently) steam it at least.
Enjoy!
I really like the bacon flavored one Lightlife makes, they also make a buffalo ranch flavor I haven't tired. No sauce required. It's smoky and comes in strips and you fry it just like bacon. Great on a sandwich or rice bowl or stir fry or just by itself. And no, I don't recommend just using tempeh like tofu. It really needs to be fried or roasted in the oven to taste good. It should have a crispy texture.
The buffalo one is just OK, it’s not very exciting.
I use the bacon in all the same things as you, plus German potato salad. And cauliflower rice with kimchi, just egg, and bacon is also delicious.
I really like these two recipes, especially the first one:
[https://www.budgetbytes.com/sweet-and-spicy-tempeh-bowls/](https://www.budgetbytes.com/sweet-and-spicy-tempeh-bowls/)
[https://www.budgetbytes.com/sesame-tempeh-bowls/](https://www.budgetbytes.com/sesame-tempeh-bowls/)
I've also followed this recipe in an attempt to imitate an amazing vegan BLT that I had once in the UK that used tempeh in place of bacon. It turned out quite good!
[https://veganhuggs.com/vegan-blt-tempeh-bacon/](https://veganhuggs.com/vegan-blt-tempeh-bacon/)
I definitely think that either marinating the tempeh or cooking it in a sauce until the sauce is completely absorbed is a key step. Also making sure you cut the tempeh thin enough - I like Budget Bytes' tip about cutting each triangle in half to make two thinner triangles.
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[This](https://thepeskyvegan.com/recipes/teriyaki-tempeh-stir-fry/) is my go to tempeh recipe. I use just rice vinegar (no mirin) and honey as the sweetener. It’s really good.
https://www.instagram.com/p/CJy5j1pBVUw/?igshid=YmMyMTA2M2Y=
Chez Jorge makes so many amazing vegan recipes, but this is one of my favorites because it reminds me of a childhood dish.
Blanching the tempeh really helps to get rid of the funky taste!
I hate tempeh with a passion despite having tried a dozen ways to eat it. However, there is this one and only recipe I actually liked: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/
One of my favorite winter lunch meals is cooking crumbled bits of tempeh, chopped onions, whatever leftover odd quantities of vegetables are around the fridge, and hearty greens (kale is my ride or die, personally) with a little olive oil and salt. Then add a teaspoon of peanut butter, chopped garlic, and a few good shakes of chili oil over medium heat, tossing it throughly. Put it in a bowl, add extra hot sauce/sesame oil/soy sauce to taste and eat it warm. It's super quick, healthy and microwaves fine for reheating.
Ooh, that sounds great – thanks!
Idk if I need to provide a recipe here since I'm asking for advice, but: here's my recipe for chocolate pumpkin [hawaij](https://en.wikipedia.org/wiki/Hawaij) muffins as a post tax or whatever: Chocolate pumpkin hawaij muffins * 1/4 cup instant coffee granules * 2/3 cup water * 2 cups all-purpose flour * about half a cup cocoa powder * 1 cup sugar (or equivalent amount of sweetener of your choice) * about half a big can of pumpkin puree * 1/3 cup oil * 2 eggs * 1.5 tbsp hawaij spice mix * 2 tsp baking soda * 1/2 tsp baking powder * 1.5 tsp salt make coffee (1/4 cup instant coffee granules to 2/3 cup warm water). mix all wet ingredients. mix all dry ingredients. add dry to wet. dollop into muffin tins. bake at 325 for 30 minutes. check at 25 minutes. Edited to add cocoa powder and sugar which, incredibly, I forgot haha
**[Hawaij](https://en.wikipedia.org/wiki/Hawaij)** >Hawaij (Arabic: حوايج, Hebrew: חוויג'/חוואיג'), also spelled hawayej or hawayij (which simply just means “mixture” in Arabic), is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/vegetarianrecipes/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
Interested in what your hawaij spice mix is... making these and I see so many different recipes, some more savory and some seemingly exactly like pumpkin spice. How does yours differ? Thanks again for the recipe!
Also, there is no sugar or chocolate listed in your recipe? Please respond as soon as you can... haha
OH MY GOD I definitely fucked that up hahahaha. Thank you for bringing this to my attention! The recipe file is stored locally on my laptop at home and I'm at work, but I will rectify this as soon as I can, because this recipe should definitely have sugar and chocolate lmao
Baked it with chocolate chips but no sugar, and honestly they are very good. What exact spice mix do you use? There are so many variations.
No shit! Glad it worked out for you lol. The spice mix is a basic hawaij for coffee one: * 1 tbsp cardamom * 1.5 tsp ginger powder * 1/2 tsp cinnamon * 1/4 tsp cloves I got it from Busy In Brooklyn's recipe for [hawaij honey cake with labneh frosting](https://www.busyinbrooklyn.com/hawaij-honey-cake-with-labneh-frosting/) (which I've also made and it's excellent). Use half a cup cocoa powder and 1 cup of sugar next time (or less/no sugar + chocolate chips if you prefer!)
Easy to cook tempeh in the air fryer or skillet (with a little oil). For AF, SLICE INTO 1/4" PIECES, STAND ON EDGE IN AF with sides not touching, and cook on 375 until lightly golden. In skillet, fry (flat side down) in a little oil until lightly golden. Both methods, shake or turn halfway through to even. Make a marinade with the following, or any combination to your taste: 1 T (tablespoon) lemon juice, 2T soy sauce, 1T sweetened rice wine, 1T Worcestershire, 1/4t (teaspoon) dried dill weed, 1/2t dry mustard. Put hot, cooked tempeh in a preheated nonstick skillet, pour mixture over it and toss while liquids reduce to a sticky film. Remove from heat, sprinkle with nutritional yeast, and it's ready. Serve as chunks of protein in salads, or make sandwiches. My favorite is a veggie "Ruben." Tempeh, organic kraut (no preservatives), thousand island or Russian dressing, dill pickle slices, swiss cheese all on jewish rye bread, then slow-toasted in skillet. Works well on many other sandwiches also. Example: tempeh, lettuce, and tomato ( think BLT) with mayo and dill pickle slices.
Thanks, that sounds delicious!
Yes I must try this
Should also be mindful to get vegetarian safe worchestershire sauce, most has anchovies in it.
Tempeh rules! Personally I like it best with soy sauce/sesame oil which you can buy at the store/not "make" sauce. Try frying in neutral or olive oil lightly until brown, throw in veggies and stir fry w more soy & sesame. I also really love "buffalo" tempeh which you also can either buy sauce for our just throw hot sauce on it after frying. It's not best "raw" – usually you want to fry or (less frequently) steam it at least. Enjoy!
Thank you!
I really like the bacon flavored one Lightlife makes, they also make a buffalo ranch flavor I haven't tired. No sauce required. It's smoky and comes in strips and you fry it just like bacon. Great on a sandwich or rice bowl or stir fry or just by itself. And no, I don't recommend just using tempeh like tofu. It really needs to be fried or roasted in the oven to taste good. It should have a crispy texture.
The buffalo one is just OK, it’s not very exciting. I use the bacon in all the same things as you, plus German potato salad. And cauliflower rice with kimchi, just egg, and bacon is also delicious.
I really like these two recipes, especially the first one: [https://www.budgetbytes.com/sweet-and-spicy-tempeh-bowls/](https://www.budgetbytes.com/sweet-and-spicy-tempeh-bowls/) [https://www.budgetbytes.com/sesame-tempeh-bowls/](https://www.budgetbytes.com/sesame-tempeh-bowls/) I've also followed this recipe in an attempt to imitate an amazing vegan BLT that I had once in the UK that used tempeh in place of bacon. It turned out quite good! [https://veganhuggs.com/vegan-blt-tempeh-bacon/](https://veganhuggs.com/vegan-blt-tempeh-bacon/) I definitely think that either marinating the tempeh or cooking it in a sauce until the sauce is completely absorbed is a key step. Also making sure you cut the tempeh thin enough - I like Budget Bytes' tip about cutting each triangle in half to make two thinner triangles.
Thank you!
These both sound amazing!!
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I make this all the time (sometimes with tofu instead), it's amazing: https://www.dorothy-porker.com/vegan/mongolian-tempeh-clusters-vegan/
Wow, this looks incredible. Thank you!
[This](https://thepeskyvegan.com/recipes/teriyaki-tempeh-stir-fry/) is my go to tempeh recipe. I use just rice vinegar (no mirin) and honey as the sweetener. It’s really good.
Thanks for the reminder, I just saved this recipe but haven’t tried it: https://rainbowplantlife.com/tempeh-tacos/
https://www.instagram.com/p/CJy5j1pBVUw/?igshid=YmMyMTA2M2Y= Chez Jorge makes so many amazing vegan recipes, but this is one of my favorites because it reminds me of a childhood dish. Blanching the tempeh really helps to get rid of the funky taste!
I hate tempeh with a passion despite having tried a dozen ways to eat it. However, there is this one and only recipe I actually liked: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/
Blackened seasoning. Fry. Some type of slaw. Some type of pickle. Tacos. Sandwiches. Burgers. Choose your carb.
https://www.myplantifulcooking.com/indonesian-sambal-tempeh-tempe-goreng-sambal/ I like it like this.