Tag Archives: Vegetarian

Tempea Tempeh Veggie Stew

Locally Made Tempea Tempeh Makes a Tasty Alternative Protein

For those that follow me (and I thank you!), you will know that I am an official BC and Alberta Pork Ambassador and that I cook a lot with pork and other locally-raised meats at home, however, not all my meals include meat, and I love my veggies too. I had heard of tempeh before, but had never cooked with it, or even seen it anywhere for sale until a local Vancouver company, Tempea, started selling it at Farmers’ Markets.

Popsugar has a great article on the difference between tofu and tempeh here; it’s best defined as fermented soybeans and has an almost meaty texture. A lot of those “fake meats” are made with tempeh, you may have run into it at a Chinese restaurant before. I’m always up for some experimenting when I see a new-to-me food.


I am keyed into adding more protein to my meals as I’ve been working on a health plan with a great nutritionist Ashley Freeman, and she’s raised my awareness of the importance of protein in every meal, and it’s resulted in me having way more energy and the pounds are dropping off too! Tempeh is super high in protein and choc full of nutrition, so it fit the bill in many ways!  Another thing I’ve been doing for weight loss is taking I-Remove, a natural supplement from BMI Smart, which binds to  some of the fat that I ingest, and eliminates absorption, also a GREAT help on my journey!


I decide to make a veggie chili with the Tempeh for lunch yesterday, so here’s the recipe or that. Don’t be afraid to add more or less of any of the ingredients, or add some carrots, broccoli, or any other veggies you might have on hand.

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Tempea Tempeh Veggie Chili

1 onion diced
4 cloves garlic minced
1 tbps olive oil
2 red pepper chopped
1 package Tempea Tempeh cubed
2 teaspoons soy sauce
14 fl oz crushed tomatoes
19 fl oz canned beans (chickpeas, cannellini, kidney – your choice)
1 cup stock – I used chicken, but veggie is good too
Half a package of spinach or more!
Salt and pepper to taste

Saute onion and garlic for 5 mins, add peppers and saute for 3-4 minutes more, add tempeh and soy sauce, saute for another 5 mins.

Add tomatoes, beans and stock and turn down heat and simmer for 10 mins, add spinach and simmer for another 5 until wilted. Top with some cilantro or parsley and you’re set! I also added sriracha as I like the spice.

tempea tempeh

The Parker introduces Happy Hour AND a $29 Prix Fixe Menu

Vancouver’s sleekest vegetarian spot has sprung its best value yet

The Parker’s shiny new happy hour menu samples from ambitious executive chef Felix Zhou’s newest and best-loved creations. Happy hour gives diners the choice of three dishes from any six from our weekly fresh sheet for only $29 between 5:30 and 6:30pm, everyday. Pop in or book a table and enjoy the first tastes of spring from local farmers with plenty of time to get to the game or show.

Felix Zhou

For the rainy days, the prix fixe menu’s got cozy comforts with warm late-winter fare such as Saskatchewan Laird lentils with mirepoix, parmesan & a 63º free-range ‘perfect’ egg. The beautiful grilled King Oyster mushrooms over truffled chawanmushi with crispy leeks playfully beckon spring. And the stick-to-your-heart, shut-the-front-door handmade dumplings with roast aubergine and toasted pine nut curry are great for patio drinks, late night snacks, and sharing with friends.

Never to be outshone, the bar at The Parker will feature a rotating cast of cocktails ($8), local craft beer ($5) and cider ($5) as well as dynamite wine by-the-glass selections ($8) for happy hour. A few things on deck now are the Four Winds IPA, $8 negronis and spiced kir royales, and the $5 Dirtcandy Pickleback (chilled vodka shot+pickled beet shot).

Of course, our full menu, including Chef Felix’s tasting menu ($35 for a tailored five course experience), will be available during Happy Hour (530PM – 630PM) and diners can mix and match a la carte to their hearts content.


About The Parker

 Owned and operated by restaurant veterans Steve Da Cruz, Tiffany Easton and Martin Warren with design by Michel Laflamme. A polished casual vegetarian dining experience, The Parker is also gaining renown for it’s continued excellence in sustainability. The restaurant generates less than a pound of waste in a month.

Dinner service Tuesdays through Saturdays beginning at 530PM until late.
Happy Hour & Prix-Fixe Tues – Sat 530PM – 630PM
Reservations theparkervancouver.com
237 Union
604 779 3804

Photos by Katie Huisman