Tempeh?

Assuming you bought a plain or unflavored kind (there are some that are pre-seasoned), you have lots of options! In general, tempeh is very bland and can almost be somewhat bitter when uncooked. However, when marinated or seasoned it absorbs flavors beautifully (much like tofu but with a chewier texture). Three basic strategies and favorites can be found in the following recipes:

1. Tempeh Bacon (http://kblog.lunchboxbunch.com/2009/06/tempeh-bacon-recipe-vegan-facon-makes.html) - simple marinade with thinly sliced tempeh, very good

2. Garlicky Thyme Tempeh (http://www.theppk.com/2010/08/garlicky-thyme-tempeh/) - This is a great example of how tempeh can be marinated. If you have the time, marinating overnight works wonders.

3. Tempeh Chili (http://thesimpleveganista.blogspot.com/2013/11/the-ultimate-tempeh-chili.html) - when crumbled, tempeh makes a great substitute for the beef in chili

I hope that this helps! As you can see tempeh is a versatile ingredient, takes well to marinating, slicing, crumbling and even grilling. Happy tempeh cooking.

Michelle

My favorite most basic thing to do with tempeh:

1. Slice up the whole block into slices about 1/4 inch thick.
2. Put in saucepan, and cover with mushroom broth (or the broth of your choice I guess - I like mushroom). Add a healthy dose of teriyaki sauce. (~1/4 cup? not sure, I don't measure.)
3. Cover. Bring to a boil, and then lower the heat. Let it simmer for around 20 minutes.
4. Remove tempeh strips from heat.
5. Heat about 2tbsp olive oil in a saucepan.
6. Fry strips on both sides until slightly browned.

If you've done the whole block, you now have enough tempeh strips for at least 3 wraps/sandwiches/salad toppings! This is simple, tastes good with a variety of other ingredients (I like it with avocado, mayo, spinach, and tomato in a wrap, but experiment with whatever you have), and it's decent hot or cold IMO.

Replying so I can follow later