[[ recipeID=recipe-9l8erb1uu, title=15 minute, 2 Ingredients Vegan Tempeh Broth ]]
15 minute, 2 Ingredients Vegan Tempeh Broth
PLANT-BASED | GLUTEN FREE | DAIRY FREE | OIL FREE | QUICK & EASY
This isn’t so much a recipe as it is a way to use tempeh to make a broth base for soups or other uses. Keep the leftover tempeh to make some tempeh “meatballs”, tempeh burgers, tacos, or crumbles. Check out our recipe for Vegan Tempeh Meatless Miso-balls!
Servings: 6 cup
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- 6 cups Filtered Water
- 16 ounces Tempeh
- 1 Tablespoon Mellow White Miso or Chickpea Miso
- Add water and crumbled tempeh to large soup pot. Bring to a low boil then turn down and simmer uncovered for 15-20 minutes.
- Turn off heat, add tablespoon of miso and whisk to combine. Strain broth through colander removing tempeh (don't throw it out) and leaving golden tempeh broth.
- Use broth immediately or freeze (see notes). Keep tempeh crumbles for use in another recipe (see notes for recipe).
Make ahead and freeze in an ice cube tray to use whenever you need some broth!
Save tempeh and make Vegan Tempeh Miso-Balls!
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