{"id":24897,"date":"2025-06-05T09:00:31","date_gmt":"2025-06-05T13:00:31","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=24897"},"modified":"2025-05-22T12:28:46","modified_gmt":"2025-05-22T16:28:46","slug":"tempeh-recipes","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2025\/06\/05\/tempeh-recipes\/","title":{"rendered":"Tempeh Recipes"},"content":{"rendered":"<div id=\"attachment_24898\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2025\/05\/Tempeh-Stroganoff-photo-by-Hannah-Kaminsky.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24898\" class=\"size-full wp-image-24898\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2025\/05\/Tempeh-Stroganoff-photo-by-Hannah-Kaminsky.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2025\/05\/Tempeh-Stroganoff-photo-by-Hannah-Kaminsky.jpg 300w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2025\/05\/Tempeh-Stroganoff-photo-by-Hannah-Kaminsky-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-24898\" class=\"wp-caption-text\">Tempeh Stroganoff photo by Hannah Kaminsky<\/p><\/div>\n<p>Tempeh hails from Indonesia where it is still eaten by people of all walks of life. Tempeh is made fresh daily by thousands of small family-run shops and sold within hours of completion. Soy tempeh is simply made from soybeans, water, and a culture.<\/p>\n<p>In a recent edition of <em>Vegan Journal<\/em>, Seth Tibbott introduces several tempeh recipes including Finger Lickin\u2019 Tempeh; Low-sodium Tempeh; Marian\u2019s Tempeh Stroganoff; Tempeh Salad; and Tequila Tempeh.<\/p>\n<p>Find the recipes here: <a href=\"https:\/\/www.vrg.org\/journal\/vj2025issue1\/2025_issue1_tempeh.php\">https:\/\/www.vrg.org\/journal\/vj2025issue1\/2025_issue1_tempeh.php<\/a><\/p>\n<p>Subscribe to Vegan Journal in the USA only here: <a href=\"https:\/\/www.vrg.org\/member\/\">https:\/\/www.vrg.org\/member\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tempeh hails from Indonesia where it is still eaten by people of all walks of life. Tempeh is made fresh daily by thousands of small family-run shops and sold within hours of completion. Soy tempeh is simply made from soybeans, water, and a culture. In a recent edition of Vegan Journal, Seth Tibbott introduces several [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-24897","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/24897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=24897"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/24897\/revisions"}],"predecessor-version":[{"id":24899,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/24897\/revisions\/24899"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=24897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=24897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=24897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}