Ann Arbor Vegan Kitchen

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tempeh

Fiesta Fajita Burgers

Image 4 Comments September 6, 2023 Vicki Brett-Gach

I try to have veggie or bean burgers on hand whenever I can. And this is a new delicious variation that we’ve been enjoying all summer long. I just love that these make a dozen burgers at one time – … Read more


Vegan Cobb Salad with Green Goddess Dressing

Image Leave a comment August 4, 2021 Vicki Brett-Gach

This salad is the perfect main dish on a warm summer evening, and it’s extremely delicious!

I recently served this for a family dinner, along with corn on the cob, but we really didn’t need the corn. This is super … Read more


Simple Salad with Beet Caesar Dressing

Image Leave a comment March 17, 2021 Vicki Brett-Gach

This Beet Caesar Dressing is my new favorite. I’ve made this at least a dozen times already, and it amazes me every time. It simply explodes with color, flavor, and creamy goodness.

My BBQ Tempeh is great with this dressing … Read more


Air-Fried BBQ Tempeh

Image 1 Comment March 3, 2021 Vicki Brett-Gach

I’ve been making BBQ Tempeh in the air fryer for several weeks now, and it’s saucy, sweet and spicy. A batch (or two) can be enjoyed throughout the week in so many ways!

My inspiration arrived with a brand new … Read more


Summer Baked Tempeh Burgers

Image 1 Comment August 5, 2020 Vicki Brett-Gach

Tempeh burgers have been a recurring family favorite at our table this summer.

This version is particularly awesome, and becomes an easy weeknight meal with such minimal effort. The bonus is they’re so darn delicious.

I love these topped with … Read more


Spicy Tempeh Skillet with Red Cabbage, Black Beans, and Sweet Potatoes

Image 2 Comments September 18, 2019 Vicki Brett-Gach

Tempeh is a family favorite for us, with its uniquely firm and chewy texture that holds up so very well to roasting, grilling, or sautéing.

This Tempeh Skillet creates a hearty backdrop to red cabbage, black beans, greens, and sweet … Read more


Grand Slam Tempeh Burgers with Spinach and Sweet Potatoes

Image 2 Comments June 5, 2019 Vicki Brett-Gach

Just in time for summer grilling, picnics and barbecues, I have a new favorite to mark the moment.

I’m combining hearty tempeh with sweet potatoes and spinach for THE perfect new summer burger. It’s a grand slam in my book … Read more


Zucchini, Kale, and Basil Tempeh Burgers

Image 24 Comments July 6, 2016 Vicki Brett-Gach

Tempeh Burgers with Zucchini, Tomato, and Basil

I have been making all kinds of tempeh burgers this summer, and for the last few weeks I’ve been adding zucchini, kale, and fresh basil from the Farmer’s Market for extra flavor.

We think these burgers are perfect summertime fare. … Read more


Baked Marinated Tempeh

Image 3 Comments April 15, 2015 Vicki Brett-Gach

Tempeh is a traditional fermented soy superfood, packed with protein and fiber and high in calcium and iron, and with its wonderfully nutty texture, baked tempeh becomes a versatile mix and match component. It’s perfect on a vegan BLT sandwich … Read more


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Starting the weekend by roasting a big pan filled with butternut squash and onions! Smells soo very good! 🧅 And I’m thinking these rich flavors may just become the base for a creamy soup with fresh ginger. What’s cooking in your kitchen today?
Cauliflower Tofu Scramble! Just what I need this morning. Adding leftover potatoes 🥔 too. Yummy. Recipe on my AnnArborVeganKitchen.com blog. Just use search bar. (link in bio)! 💕
Cinnamon Donuts! And this time I added this very simple fresh blueberry topping! 🍩🫐These were wonderful to share on this first official autumn weekend. For the topping: 1/2 cup fresh blueberries + 1/4 cup unsweetened applesauce, blended together in the Vitamix. That’s it! Cinnamon donut recipe is on page 248 of my cookbook and also on my AnnArborVeganKitchen.com blog. Just use search bar. (link in bio)! 💕
New recipe for Macadamia Peanut Butter Date Bark! 🥜 Extremely easy and oh so delicious. And frozen…well, mmmm. Recipe on AnnArborVeganKitchen.com blog (link in bio)
Today’s salads, prepped for the next few days - with roasted beets, carrots, arugula, sweet potatoes, bell peppers, baby mixed greens, and giant blueberries.

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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

Recent Posts

  • Macadamia Peanut Butter Date Bark
  • Fiesta Fajita Burgers
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  • Cinnamon Cappuccino Ice Cream
  • Buffalo-Inspired Roasted Cauliflower
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  • Simple Salad Greens with Creamy Michigan Cherry Balsamic Dressing

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