Tempeh Burger with Beetroot Slaw

Prep: 15 min Cook: 30 min
Total: 45 min Serve: 4
Tempeh Marinade:
- 400 ml coconut milk/water
- 1 lemongrass, bruised
- 2 cm galangal, sliced
- 2 bay leaves
- 2 tbsp tamarind concentrate
Grind into paste:
(with pestle/food processor)
- 75 gr palm sugar
- 3 clove garlic
- 6 shallots
- 1.5 tsp coriander powder
- ½ tsp cumin
- 1.5 tsp salt


- 4 burger buns
- 400 gr tempeh
- Frying oil
Beetroot Slaw:
- Carrot
- Broccoli stem
- Beetroot
- Olive oil
- Lemon

1. Cut tempeh into your desired shape with 1.5 cm thickness.
2. Put tempeh with all marinade ingredients and the paste in a pan. Boil
and cook over low heat until all the liquid has been reduced and
tempeh becomes brown in colour. Approx. 30 min.
3. Remove tempeh from the pan. Drained. Continue to cook the marinade liquid over low heat until you reach a sauce like consistency.
4. Heat the frying oil over medium heat. Fry tempeh lightly.
5. Serve tempeh with burger bun and beetroot slaw. Pour reduced sauce over tempeh. You can serve tempeh in your desired shape or shred tempeh before serving (as in picture).
Beetroot Slaw:
Cut all vegetable in julienne style. Drizzle with olive oil and freshly squeeze lemon to your taste. Mix Well.

Tempeh Basil Pesto Spaghetti with Roasted Pumpkin

Prep: 20 min Cook : 15 min
Total: 35 min Serve: 4
- 500 gr spaghetti
- 1 kg kent pumpkin, seeded
- 200 gr seasoned tempeh
- 1 cup frozen pea, defrosted
- ½ cup grated parmesan
- 2 cup pesto
(packaged or see recipe below)
- olive oil
- Salt
- Ground black pepper
Seasoned Tempeh:
1. Cut tempeh into your desired shapes. Marinate tempeh for 30 min or boil for 10 min with all tempeh ingredients (except frying
oil). Drained.
2. Heat frying oil over medium heat.Fry tempeh lightly.

Roasted Pumpkin:
1. Cut pumpkin to 2 cm cubes. Put pumpkin single layer in an oven tray. Drizzle with olive oil. Sprinkle with salt & pepper.
2. Pre-heat oven to 180oC. Roast pumpkin for 10 min or until soft
to touch.

1. Cook the spaghetti in a large pot of boiling water with salt and olive oil. Cook for 10 min until al dente.

Pesto: (to make 4 cups)
- ½ cup pine nuts
- 9 clove garlic chopped
- 5 cup fresh basil leaves
- 1 tsp salt
- 1 tsp ground black pepper
- 1.5 cup olive oil
- 1 cup grated parmesan

Seasoned Tempeh:
- 200 gr tempeh
- 1 tsp coriander powder
- 2 tsp garlic, minced
- 1 tsp salt
- 400 ml water
- Frying oil

2. Add pesto to pasta. Then add grated parmesan, peas and seasoned tempeh. Mix well.
Season to taste with salt & pepper. Add roasted pumpkin on top. Serve.

1. Put pine nuts and garlic in a food processor, run for 15 sec.
2. Add basil leaves, salt & pepper. Process again and slowly pours the olive oil through the feed
tube. Process until you has puree consistency.
3. Add grated parmesan. Process for another minute.

Note: Use pesto right away or store in the refrigerator/ freezer with a thin film of olive oil on top
in an airtight container.

Tempeh Green Curry

Prep: 20 min Cook: 20 min
Total: 40 min Serve: 4
- 200 gr tempeh
- 2 carrots
- 100 gr green beans
- 1 small eggplant
- 600 ml coconut milk
- 400 ml chicken stock
- 4 lime leaves
- 2 tbsp green curry paste
(packaged or see recipe below)
- 2 tbsp canola oil
- Palm sugar
- Salt
- Pepper
1. Cut tempeh to a 2 cm cubes. Slice the carrot and eggplant. Trim and halve the green bean.
2. Preheat the oil in a large wok over medium heat. Add 2 tbsp of curry paste. Cook for 1 min. Add the chicken stock and coconut milk. When the curry sauce comes to a boil, reduce heat to a simmer.
3. Add lime leave and tempeh. Cook for 10 min. Add carrot, green beans. Cook for another 3 min. Lastly add eggplant and cook for another 1 min or until vegetables are softened.
4. Do a taste-test. If not salty enough, add salt. If you like sweeter curry, add palm sugar. If too salty, add a squeeze of lemon juice. If too spicy, add more coconut milk. Green curry should be a balance of salty, spicy, sweet and sour. Serve your curry with rice.

Green Curry Paste:
Put all green curry paste ingredients together in a food processor. Process to a paste. If necessary, add a few tbsp of coconut milk/olive oil to help blend ingredients. Use right away or store in refrigerator/freezer in an airtight container.
Green Curry Paste:
(to make 5 large curries)
- 5 green chillies
- ¼ cup shallot/purple onion
- 5 garlic cloves
- Thumb size root ginger, peeled, grated
- 2 lemongrass, chopped
- 60 gr fresh coriander leaves & stem
- 1 lime juice & 2 lime zest
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground white pepper
- 1 tbsp palm sugar
- 1 tsp salt
- 3 tbsp soy sauce
- 5 tbsp olive oil

Contact Info

Simply Soy Pty Ltd 4/26 Brunsdon St Bayswater, Vic 3153.

  • 0412339977
  • 0@simplysoy.aus
  • info@simplysoy.com.au
  • http://simplysoy.com.au


Founded in 2000, Simply Soy began with the passion of creating "better for you” food products with excellent quality and consumer satisfaction in its heart. Since then, Simply Soy has been growing increasingly creating original, full of flavor soy-based products using spices and ingredients from around the world. Everyday, we are striving to invent new products and perfecting our wide-range of product lines. The company now has become larger and growing in its product lines and market, both in Melbourne (Australia) and interstates.

Contact Details

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