Scrambled Tempeh with Hollandaise Sauce

karenwpullen Recipes

Tempeh is made from soybeans, fermented and formed into a nutty-tasting cake. It’s high in protein (22 grams per 4-oz serving) and, unlike tofu, must be cooked.

In this recipe, it’s combined with flavorful spices and colorful vegetables. This scramble is great in a wrap. It also makes a wonderful brunch dish with a drizzle of plant-based Hollandaise.

Prep Time10 minutes
Cook Time10 minutes
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Scrambled Tempeh

Protein packed, a great brunch dish.
Course: Breakfast, Main Course
Servings: 2

Ingredients

  • 1 tsp turmeric
  • 1/2 tsp kala namak aka black salt
  • 2 Tbs nutritional yeast
  • 8 oz tempeh crumbled
  • 1/2 – 1 cup veggie broth
  • 2 cups potatoes diced
  • 5 cups kale chopped
  • 1 zucchini chopped
  • 1 red onion chopped
  • 1 red bell pepper chopped

Instructions

  • To a sauté pan, add the tempeh, turmeric, kala namak, nutritional yeast and 1/2 cup broth. Cook 5 minutes. Drizzle in more broth as needed to keep everything from sticking.
  • Add the vegetables and cover the pan; cook a further 5 minutes until the potatoes are done. Add more broth as needed.

Hollandaise is traditionally made with butter and egg yolks – hardly plant-based! This recipe comes close — it’s rich from the cashews, and flavorful with lemon and mustard. The turmeric gives it the rich yellow color.

Prep Time5 minutes
Cook Time10 minutes
Print Recipe

Plant-Based Hollandaise Sauce

Rich and lemony, a perfect sauce for vegetables
Course: Sauces and dressings

Equipment

  • blender

Ingredients

  • 1 cup cashews soaked in hot water for 1 hour
  • ¼ cup nutritional yeast
  • 2 Tbsp lemon juice
  • 1 tsp distilled white vinegar
  • 1 cup water 240ml
  • ½ tsp turmeric
  • 1 Tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp Kala Namak black salt
  • ⅛ tsp cayenne pepper

Instructions

  • If you don't have a high-speed blender, place the cashews in a bowl and cover with boiling water. Leave them to soak for one hour. Then drain the cashews.
  • Add the soaked cashews to the blender along with the nutritional yeast, lemon juice, white vinegar, water, turmeric, Dijon mustard, garlic powder, onion powder, black salt and cayenne pepper.
  • Blend until smooth.
  • Heat the sauce over a double boiler until warmed through. You can improvise a double boiler by placing the bowl of sauce into a pan with a couple inches of water. The sauce will thicken while heating.