Vegan sources of protein is often a concern for many, who chose to not eat meat. There are many good sources, but one of my favorites is tempeh because of it being so chewy and dense, great taste, but also because it is a complete protein. Complete protein is what you find in meat and that is often why some mistake that as the only source of protein. Legumes (beans and lentils) is another great source of vegan protein, but it is not complete without being combined with for example brown rice.
The above shows you what tempeh looks like before it is cooked. You will find it in a packaged as a block. Look for it in the fridge at the store, often among other products in the dairy or vegetarian food section.
Cut it into squares. I prefer to also cut it half way through so the squares are not as thick. It comes about 1/2″ thick so slice it and the squares are 1/4″ thick instead.
Put on a pan on the stove top with 1 tbl spoon of untoasted sesame-oil and pan-fry for about 5 min on each side. You can add a little water when the oil has disappeared instead of adding more oil. I prefer my food without too much oil and the tempeh soaks up a lot of it, so adding the water is a great way to cook healthy.
Once you have turned them over on both sides, put the pan into the pre-heated oven on 425 degrees, about 25-30 minutes of roasting until they are crunchy. If you like it that way. If you like less crunchy, cook it less, 15-20 min. instead.
This is what it looks like cooked to our crunchy liking:
Serve tempeh with any vegetable and / or grain and you have a very nice meal. It is wonderful with pesto, miso-dressing, or just some flax or pumpkin seed oil.
Here it is served with marinated kale and roasted root “fries”. Enjoy.