Recipes
Sous-Vide Spicy Tempeh
4 servings
more than 2 hours
Medium
INSTRUCTIONS
- Set the sous vide to 190°F for 3 hours.
- While the sous vide is preheating, mix the brown rice syrup, chili paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
- Place the entire block of tempeh in a bag. Scrape the sauce into the bag.
- Seal the bag and place in the container once the sous vide has reached 190°F Cook for 3 hours.
- Serve immediately or immediately place in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).
Notes
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About the chef
JL Fields
JL Fields is a vegan chef, National Board-certified Health and Wellness Coach (NBC-HWC), Certified Nutrition Coaching (PN1-NC), Certified Specialist in Coaching Dietary Strategies (plant-based, macros-based, and intermittent fasting), RYT 200 Yoga Teacher, Master Vegan Lifestyle Coach & Educator, and chef consultant to food, health, and wellness brands. She is a coach people leader for a digital health company and the Advanced Wellness Coaching instructor at Rocky Mountain University of Health Professions. Fields is the author of six books - The Complete Plant-Based Diet, Vegan Baking for Beginners, Fast & Easy Vegan Cookbook, Vegan Meal Prep, The Vegan Air Fryer, and Vegan Pressure Cooking - and co-author of The Main Street Vegan Academy Cookbook with Victoria Moran and Vegan for Her with Virginia Messina. She provides health, well-being, vegan nutrition, and mindfulness coaching and cooking lessons - as well as private yoga lessons - online (Zoom) and in person (Colorado Springs). She provides career consulting for health and wellness coaches, chefs, and other professionals who want to develop their coaching practice.
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