An easy, inexpensive vegetarian alternative for ground meat.
- 8-ounce block of tempeh
- 2-3 tablespoons olive oil
- 1 teaspoons dried thyme
- 1 teaspoon dried ground rosemary
- 1 teaspoon paprika
- 1 clove garlic, minced
- 1 tablespoon soy sauce
In a small pot, cover the tempeh with water and bring to a boil. Simmer for 10 minutes. Remove and cool. Then chop the tempeh up into small pieces.
In a pan, heat two tablespoons of olive oil over medium-high heat. When hot, add the tempeh, spices, and garlic. Brown the tempeh with the spices and use a wooden spoon to break the pieces into crumbles, like you might with ground beef. Add more oil, if needed.
When well browned, about 10 minutes, add the soy sauce, and stir to combine. Use immediately, freeze, or store in the fridge for up to several days, until ready to use.
Save yourself some time and make a double batch. Freeze what you don't need right away.