We’ve created the widest range of tempeh in Europe and have so much more to offer from this amazing product. In the next few months, we will be releasing even more innovative. We can’t wait.” Meat substitutes This is an essential step because it helps to get rid of the bitter flavor you often find in tempeh.

The tempeh is steamed, then baked to ensure the best flavor throughout. As for the texture, it’s meaty, slightly crispy on the outside, and with just the right amount of chewiness. Even if you’ve had bad experiences with bland/boring tempeh in the past, this will change your mind. Until now it’s been more difficult to find tempeh products on the high-street as in the UK it typically only sold online and in health food stores, but vegan start-up company Plant Power is on a mission to make tempeh mainstream in the UK and Europe.You sure can! Bake the tempeh as instructed in the recipe, and store it separately from the rest of the sauce in the fridge for up to 3 days. When ready to serve, stir together with the sauce on the stove over a medium-high heat to warm up. How to serve tempeh vegan ribs In a statement sent to Vegan Food & Living, founder Lawrence Hill said: “We listed it on our online store and sold thousands straight away… We knew that this deserved to be sat alongside the likes of tofu and other meat alternative brands.”

Crispy tempeh –to get the best Indonesian fried tempeh, it needs to be fried in oil. It won’t have the same taste or texture if it isn’t fried. Usually tempe kecap is deep fried, but we’ve chosen to pan fry. Vegan start-up company Plant Power is on a mission to make tempeh mainstream in the UK and Europe as it launches its first range of products in Sainsbury’s. Mix together the tempeh with the rest of the sauce, and the vegan ribs are ready to serve! Recipe tips and substitutionsSweet & spicy– tempeh kecap is sweet and spicy, it’s just the way it is. To get the correct balance, we used fiery fresh red chillies and kecap manis (which is sweet soy sauce), another classic Indonesian ingredient. Founder of Plant Plower, Lawrence Hill, said: “I first tried tempeh [pronounced ‘tem-pay’] in Bali and had to make it mainstream in the UK. Its superior nutritional benefits make it better than any other meat alternative.

Tofu is a staple in vegan kitchens as it’s brilliant for absorbing flavours and adding texture to dishes, and now it’s time to tofu’s cooler younger brother – tempeh! If there’s one thing we all have to do, it is to avoid waste. Don’t waste anything. Don’t waste electricity, don’t waste food, don’t waste power. I think tempeh is a must-have fridge staple for anyone that loves plant based comfort food. It’s a great meal alternative, versatile, and delicious when prepared correctly. Take these tempeh vegan ribs, for example: a meal that could impress everyone!

Ingredients

Indonesian tempeh kecap is crispy, sweet and spicy. It’s easy to make, needs just one pan and will be ready in under 30 minutes! Often served as part of nasi campur and other classic Indonesian recipes, like Mi Goreng. Also known as ‘tempe kecap’– this is how it’s spelt in Indonesia. Jump to: These steps are an overview to go with the photos of each stage. Head to the recipe card below for full ingredient measurements, instructions and recipe notes to make the most perfect tempeh kecap. Hill added: “Sainsbury’s are doing amazing things for the plant-based movement and to be able to partner up with a major retailer like them just shows how far the movement has come. We have amazing things planned with them. The buying team has been fantastic. These vegan ribs are delicious on their own with sesame seeds and scallions to garnish. You can also serve them over a bed of rice, or pasta/noodles of your choice. They would make a great addition to my caramelised onion pasta! Other tofu and tempeh recipes you’ll love

Take a wok or sauté pan and cover the bottom of it with around half a centimetre of oil. It shouldn’t completely cover the tempeh pieces. Heat on high, to bring the oil up to temperature. Red Chilli– to bring the heat! However, if you don’t want it to be spicy, you can omit the red chilli, but then it will be a slightly different version of tempeh kecap. Alternatively, use a teaspoon of red chilli flakes.With gut health and plant-based living expected to see huge growth again this year we know tempeh is a product to watch out for.” Authentic– this crispy fried tempeh (tempeh kecap) is based on an authentic recipe that we learnt to make in Bali, when we lived there. The main differences are that we pan fry the tempeh, rather than deep frying. The original version of this recipe is accidentally vegan.