All posts tagged tempeh


Salad Summer Rolls

Salad summer rolls are a light and easy starter or sidedish on a nice warm late Summer day.

Thursdays is farmers market in my neighborhood. Inspired by the seasonal vegetables and my love for avocado and tempeh. So I made this light, vegan, low carb and gluten-free salad summer rolls. Enjoy, the beauty of the late Summer!


Salad Summer Rolls

(4 servings)


16 halves Iceberg salad or garden lettuce leafs
180 g tempeh, cut into thick strips
3-4 tablespoons soy sauce

1 ripe Hass avocado, peeled and sliced
1 teaspoon lime juice

About 10 sugar snap peas (40g), sliced (julienne)
1/2 red bell pepper (50g), sliced (julienne)
1/2 yellow bell pepper (50g), sliced (julienne)
1 medium carrot (80g), sliced (julienne)
2 tablespoons cilantro, chopped

Fleue de Sel (sea salt)
Black Pepper



Dip sauce:

4 tablespoons mild soy sauce
1 tablespoon red chili pepper, diced
1,5 tablespoon cilantro, chopped
1 tablespoon ginger, sliced
1/2 to 1 tablespoon lime juice
1,5 teaspoons maple syrup
1-2 drops roasted sesame oil
1/2 tablespoon thistle oil
2 tablespoons water
Black pepper


How to:

Salad Rolls:

Marinade tempeh strips with soy sauce for 30 minutes.


Heat oil and roast the tempeh form all sides. Put the tempeh aside on a kitchen paper.


Marinade the avocado with lime juice.
Take a salad leaf halve and fill it with two to three tempeh sticks, some juliennes of sugar snap peas, carrots, red and yellow bell peppers. Add chopped cilantro and marinated avocado slices. Season to taste with Fleue de Sel and black pepper.



Fold up the sides of the salad and roll it carefully, like a rice paper of a summer roll. See following pictures.



You can also make a fast and easy salad roll version. When you don’t fold up the sides of the salad leaf and only roll them up, form the bottom to the top.

To fix the rolls, put the rolls on the open end of the roll.


Dip sauce:

Put all dip ingredients in a lockable jar and shake it, till everything is well combine. Fill the dip sauce in 4 small bowls.


Arrange four salad rolls with a dip bowl on a plate and serve it as a starter for an Asian dinner.



tempeh asparagus salad, kumquats, red chili pepper, asian cucumer salad, sesame, thai, bamboo cutting board, chopsticks, tablespoon

Tempeh Asparagus Salad

I recommend you my tempeh asparagus salad with sweet potato buckwheat noodles and a Asian cucumer salad for a healthy und glutenfree dish.


Tempeh Asparagus Salad

(4 servings)

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

  • 80 g sweet potato buckwheat noodles
  • 1 tablespoon olive oil
  • 300 g tempeh
  • 1 lemon grass
  • 1 ginger
  • 2 tablespoons soy sauce
  • 1 red chili pepper
  • 500g asparagus
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • Pinch brown sugar
  • 1 tablespoon lime juice
  • 75g cashew nuts
  • 2 tablespoons coriander leafs
  • 3 kumquats. sliced
  • Fleur de sel
  • Black pepper

Asian Cucumber Salad

  • 1 cucumber, sliced
  • 1-2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 pinch brown sugar, black pepper, sea salt
  • 1 tbsp sesame


How to

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

Cook the noodles according the packing instructions.

Marinade tempeh with soy sauce, chili pepper, ginger and lemon grass for 30 minutes.

Heat oil and roast the tempeh form all sides. Put the tempeh aside on a plate.

Than roast the asparagus for 3 to 5 minutes and season with lime juice, sugar, salt and pepper. Add the cashew nuts and the roasted tempeh.

Combine warm noodles, tempeh, asparagus, cashew nuts, kumquats, 1 tablespoon coriander, yellow and red pepper slices.

Season with salt, pepper, lime juice and olive oil.

Fill the warm salad in bowls and garnish with fresh chopped coriander leafs.

We also had an Asian cucumber salad as a side dish.


Asian Cucumber Salad

Mix rice vinegar, olive oil, sugar, pepper and sea salt.

Combine with the cucumber slices and marinade for 5-10 minutes.

Put cucumber salad in small bowls or glasses and garnish with sesame seeds.




I also recommend you some of my other tempeh dishes salad summer rolls or my Thai tempeh patties.

thai tempeh patties, with avocado, tomato, cilantro on a wooden cutting board

Thai Tempeh Patties

I love the food combination of my Thai Tempeh Patties. It's tempeh with creamy avocado and tomato is so yummy. With this patty recipe I would like to make something different with the fermented soybeans. So I crumbled the tempeh before I marinaded and seasoned it.



Thai Tempeh Patties

  • 1,5 cups tempeh, crumbled
  • 1,5 tablespoon soy sauce (shoyu)
  • 1 tablespoon fresh coriander, finely chopped
  • 1 teaspoon red chili, deseeded, finely chopped
  • 1 tablespoon red onions, finely chopped
  • ½ tablespoon ginger, finely chopped
  • ½ teaspoon coriander seeds, freshly grinded
  • ¼ teaspoon cumin, freshly grinded
  • 1 pinch asafetida
  • Black pepper
  • Sea salt, optional
  • 2 tablespoons chickpea flour
  • 2 tablespoons water
  • 2-3 tablespoons oil
  • 2 tablespoons breadcrumbs (optinal)

Avocado Tomato Topping

  • 1,5 ripe hass avocados
  • 6-8 cherry tomatoes, quartered
  • ½ tablespoon fresh coriander, finely chopped
  • 1 teaspoon limejuice
  • Black pepper
  • Sea salt

How to

Tempeh Patties

Marinade tempeh crumbles with soy sauce for 30 minutes.

Mix with coriander, red chili, red onions and ginger. Season it with grinded coriander, cumin, asafedita, pepper and salt (optional).

Combine with chickpea flour and water.

Rest for another 10-15 minutes.

Marinaded Tempeh Crumbles

Make 6 equal pieces. Wet your hands with water and form 6 patties.

Six equal tempeh patties

If you like crusty patties, dredge them in breadcrumbs.

Tempeh patties covered with breadcrumbs

Heat oil and roast patties from both sides. Dab the hot patties with kitchen paper.


Avocado Tomato Topping

Dice avocado, quarter the tomatoes, and add coriander, limejuice, pepper and salt.

Fried tempeh patty with avocado tomato topping

We had it with curled lettuce with a mustard-pear-balsamic dressing and some French baguette slices.

Optional: The thai tempeh patties are perfect for a vegan/vegetarian burger. Maybe for an Asian Burger with avocado, mango chutney and watercress.