tempeh recipes

This crispy baked tempeh comes together in only 30 minutes! A perfect vegan &amp; gluten-free plant protein to serve on salads, grain bowls, and more.

Easy Baked Tempeh

block tempeh*

low-sodium tamari

yeast

Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl.

Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. Season with any additional seasonings, if desired. Spread the tempeh out across the baking sheet, then bake on the top rack of the oven for 25-27 minutes, until golden and crispy.

Air Fryer Option: add the tempeh to the basket of your air fryer and bake at 380F for 12-15 minutes, shaking the basket every 5 minutes

Remove from the oven and serve warm; leftovers will keep in the fridge for up to 5 days.

Very good and very easy. I did steam it before I put the tamari on it. It absorbed immediately.. I needed it as a fill in some left over vegan Caldo Verde soup. Did the trick, husband and son loved it!

I’ve had tempeh a handful of times at a vegan restaurant near me but this was my first time cooking it at home. I steamed itfor 10 minutes then cubed and baked it. Turned out so well! I think I like this more than tofu too!

Love this recipe. So simple and easy. Have made several times in the last two weeks - adding to the rotation! Thanks for the great recipe!

Quick &amp; easy Korean BBQ Tempeh Rice Bowls packed with protein, veggies and full of flavour! The perfect healthy lunch or dinner for weekdays.

Korean Bbq Tempeh Rice Bowls

oz package of tempeh (224 grams)

Korean BBQ marinade sauce

medium onion, sliced (110 grams)

spinach (60 grams)

bell peppers, thinly sliced (140-160 grams)

rice (400 grams)

scallions, sliced

sesame seeds

mayonnaise

tbsp rice vinegar

Sriracha

garlic clove,

soy sauce

Korean BBQ Tempeh Rice Bowls

Remove tempeh from package and crumble it into a bowl with your hands and set aside. 

Heat a large pan over medium high heat. Add 3 tbsp of water of 1 tbsp of oil and sauté onions for 3 minutes until semi translucent. Add in the bell peppers and cook for another 3 minutes. Add in 2 tbsp of the marinade and continue to cook until peppers start to soften, about 2 minutes. Add in the spinach and cook for 30 seconds, just until spinach begins to wilt. Remove from heat and transfer veggies to a bowl.

Place pan back on the heat, add 2 tbsp of water or oil and add in the crumbled tempeh. Pour 2/3 of the marinate over the tempeh and cook for 3-5 minutes, until tempeh soaks up all the marinade. Use a wooden spatula to move the tempeh back and forth on the pan so it doesn't burn. Taste and add more marinade as needed. Remove from heat.

To make the optional Sriracha mayo, whisk all the ingredients together in a bowl. 

Between 2 bowls, add the rice, veggies and tempeh. Garnish with sesame seeds, scallions and Sriracha mayo. Enjoy!

This recipe is outstanding! I especially appreciate that it incorporates pantry and fridge ingredients I almost always have on hand. The only thing I had to buy specifically for this was the tempeh itself. 

The complexity of the sauce was just right - I’ve seen Korean bulgogi recipes that are just soy sauce, garlic, and ton of sugar, which does NOT appeal to me. Lots of ingredients, but nothing expensive or, again, that I didn’t already have! 

The only changes I made were reducing the sugar in the marinade (which I almost always do for Asian dishes, based on my personal taste) and using a power greens blend instead of just spinach. I did not need all of the marinade which means I have some for leftovers! 

This recipe was excellent and the instructions were easy to follow. It’s the first recipe from this podcast I’ve tried and I have a feeling it will be the first of many. :-D

I still don't understand what korean bbq really is since I was told it's grilling meats on a dining table but apparently it's also a sauce? Someone please enlighten this amateur home cook/foodie LOL

Jokes aside, this recipe is incredible. The sauce looks so aesthetic on its own &amp; its flavors really come through with the sauteed veggies and in the tempeh; it's like a bomb in my mouth

Super clean, healthy and satisfying. I already know this is going to be a regular for lunches and dinners

I was (happy-)cussing up a storm eating this - it is SO good! I didn’t have vegan mayo, so I subbed it with 1/4 avocado and a few splashes of water - worked great! Definitely making this again... and again and again and again lol. I appreciate you, Lisa - thank you!!!

This BBQ Tempeh is tangy, sticky, spicy, and most importantly, easy! All you need is 3 simple ingredients and 20 minutes to make it.

Fuss-Free Sticky BBQ Tempeh

(227 g) packages tempeh

(237 ml) low-sodium vegetable broth

barbecue sauce,

High-heat cooking oil,

Remove the tempeh from the packaging and cut each block into thick strips about ¾” wide. Add the tempeh and vegetable broth to a large, deep sauté pan and bring to a boil over medium high heat. Set a timer and cook for 5 minutes after the mixture starts to bubble.

Reduce the heat to medium, then stir in the BBQ sauce. Cook the tempeh for an additional 7 to 10 minutes, flipping it every 2 to 3 minutes to ensure both sides cook evenly.

To Grill (optional)

heat a grill or grill pan and brush generously with oil. Place the cooked tempeh strips on the grill and cook for 5 minutes, then flip and cook for an additional 5 minutes. Brush each side with BBQ sauce liberally after it finishes cooking, then serve.

This was SO good!! I made it for some sandwiches and it hardly lasted 2 minutes! Will definitely make again.

This made awesome tacos- bbq sauce is always a hit here. This will be in the regular rotation.

Haven't tried yet but looks great! What kinda grill do you have in your kitchen? Any recommendations? PS: When does your cookbook come out? Can't wait 😊

This was absolutely delicious! I ate it over rice with some sweet corn on the side. I used a homemade barbecue sauce and the better than bouillon concentrate as my broth which gave it a kind of subtle chicken flavor. I will definitely be making this again!

This has become my go-to recipe when I want something quick and delicious or even when I am just craving tempeh. I tried tempeh a year ago, and I did not enjoy it at all, but I decided to give it another try based on liking everything else I have made from this blog, and I enjoy it more than tofu now. I am so happy to follow you and your work, and I look forward to purchasing your cookbook!

The most incredible and flavor packed Marinated Tempeh. Never eat bland tempeh again!

Marinated Tempeh

tempeh

balsamic vinegar

maple syrup

garlic,

olive oil

cornstarch (or arrowroot)

Prepare the tempeh: Remove tempeh from packages and steam for 10 minutes as whole blocks. slice into small triangles or cubes.

Make the marinade: In a shallow dish (such as a 9x13 inch dish) add the balsamic vinegar, maple syrup, soy sauce, garlic and olive oil. Whisk right in the dish to combine.

Marinate tempeh: Add the sliced tempeh to the shallow dish and toss to coat each piece in the marinade. Cover and let the tempeh marinate for at least an hour and up to 24 hours for more flavor. The longer you let it sit, the more flavorful it will be. Stir and toss the cubes a few times during marinating.

Cook: Heat a few tablespoons of olive oil over medium-high heat in a large non-stick or cast iron skillet. Add the tempeh pieces, leaving the extra marinade in the dish for now. Cook until a little golden brown on each side, flipping often with a spatula.

To finish: Pour the extra marinade from the large dish into a small bowl, and whisk in the cornstarch. Immediately add the sauce to the tempeh in the pan and stir constantly, until the sauce thickens and the tempeh is coated in the sauce.

Serve: Remove from heat and serve with basmati rice, mashed potatoes, potato wedges and perhaps some steamed kale or roasted brussels sprouts.

Looking for the perfect vegan dinner? Make these healthy stuffed vegetable peppers filled with meatless crumbles.

Vegan Stuffed Bell Peppers

large bell peppers, tops removed & seeded (2.70)

olive oil (0.06)

½ large white onion, diced (0.12)

celery, diced (0.15)

mushrooms, diced (0.36)

garlic, minced (0.12)

meatless crumbles, tempeh, or tofu (2.27)

corn kernels (0.16)

Italian seasoning (0.03)

red pepper flakes (0.02)

½ cups cooked white or brown rice (0.20)

tomato sauce (0.25)

fresh parsley, minced (0.04)

Salt & pepper

For the bell peppers

Preheat your oven to 350 degrees F. Lightly grease a casserole dish with olive oil. Slice the tops off the peppers, then remove the seeds and veins inside.
Place the peppers upside down in the casserole dish. Pour about 1 cup of water into the dish, then cover it with aluminum foil. Par-bake the peppers for 20 minutes.

For the filling

In the meantime, heat olive oil in a large skillet over medium. Sauté the onion, celery, and mushrooms for 3-4 minutes, or until the onions appear translucent. Add in the garlic and cook for another 30 seconds.
Add the meatless crumbles (or crumbled tempeh or tofu), corn kernels, Italian seasoning, and red pepper flakes. Cook for another 5 minutes, then add the rice and tomato sauce. Cook for 2 more minutes to heat through, then add in minced parsley. Taste and season with salt & pepper.

For the serving

Remove the peppers from the oven and drain the water. Flip them over and stuff each one with the filling, packing it in quite firmly. Top each pepper with a sprinkle of vegan cheese (optional).
Cover and bake for another 20 minutes. Uncover and bake for 5 more minutes, or until the peppers are tender.
Let them cool for a few minutes, then sprinkle the peppers with extra parsley before serving. Enjoy!

Hearty and protein-packed, this vegan tempeh "tuna" salad tastes surprisingly fishy, thanks to a secret ingredient! Perfect for an on-the-go lunch or quick dinner.

Tempeh "Tuna" Salad

kombu seaweed

⅓ cup Easy Vegan Mayo

of ½ lemon

mustard

rib of celery, finely diced

red onion

freshly parsley, minced

dulse flakes/granules (optional, but recommended)

Salt and black pepper,

Prepare the Tempeh

use your hands to crumble the tempeh into small, bite-sized pieces over a medium pot. Break the kombu pieces in half, then add them to the pot with 3½ cups of filtered water. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 30 minutes. Transfer the entire mixture to a glass jar and store in the fridge for at least four hours, preferrably overnight. 

Mix the Salad

add the Vegan Mayo, lemon juice, and mustard to a bowl and mix well. Drain the marinating tempeh, then add it to the bowl along with the celery, onion, parsley, and dulse flakes. Mix until evenly incorporated, then add salt and black pepper to taste.

Serve

as desired; leftovers will keep in the fridge for up to five days.

Y'all, I am SHOOK. I am not vegan, I'm not even a firm vegetarian, I am simply trying to make more plant-based choices every day and thought this recipe sounded so unique that I had to try it. My partner LOVES tuna salad so I mostly wanted to try to make this for him - he's been quite supportive of the plant-based changes, but he is also very wary of vegan "substitution" efforts like this, so I actually kept it secret as I worked on it so that he wouldn't form any premature opinions, lol. And I got the best validation ever - he LOVES it! And of course, it helps that I love it, too! The only thing I added was miso, which I think is super important for getting more of that natural sea-saltiness flavor in there. I even made the cashew mayo to go with it - I'm still not totally sold on the mayo alone (it could just be my blender, as it was just a bit too grainy), but it went incredibly well with this recipe, so no worries there. I served this on toasted whole grain bread &amp; romaine lettuce with celery, shallot, parsley, and halved cherry tomatoes. I think I'll mix in some walnuts for tomorrow's lunch. Super impressed!!

This was really good.  The Kombu simmer is a must!  Who'd thunk we could do that with tempeh?

I left a comment on youtube that I didn't think it tasted like tuna salad.  After sitting in the fridge for about 5 hours I'm going to change that opinion.  It's definitely more tuna like now.  I've looked for ways to eat more tempeh, glad I found your recipes!

Make these BBQ Tempeh Tacos with Pineapple Coleslaw are a quick, tasty, and refreshing plant-based dinner! Made with wholesome ingredients &amp; big flavor. 

BBQ Tempeh Tacos with Pineapple Coleslaw

¼ small head green cabbage, finely shredded (2-3 cups)

¼ red onion, thinly sliced

jalapeño, seeds removed and diced

shreeded carrot

pineapple,

cilantro, stems and leaves finely chopped

lime

white vinegar

salt

corn tortillas (or tortilla of choice)

½ batch Fuss-Free BBQ Tempeh, pan-cooked or grilled

Pineapple Coleslaw, above

Lime wedges and fresh cilantro,

Prep the Coleslaw: 

Add all ingredients to a large bowl and toss until well-combined. Set aside; let sit for at least 15 minutes before serving.

Heat the Tempeh and Tortillas

 Cook the BBQ Tempeh according to the recipe instructions, if you have not already done so. While the tempeh is simmering, warm the corn tortillas. You can do this in the microwave, or on the stovetop:

Electric Stovetop

Bring a non-stick pan to high heat and cook each side of the tortilla for 15 &#8211; 20 seconds, until the edges start to crisp and the tortilla is warm and pliable

Assemble

place the pineapple coleslaw in the center of each tortilla, then top with 1-2 pieces of BBQ tempeh. Garnish with fresh cilantro, then serve warm with a lime wedge.

Top 7 tempeh recipes recipes from across the web

The most viewed tempeh recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Baked Tempeh

Korean Bbq Tempeh Rice Bowls

Fuss-Free Sticky BBQ Tempeh

Marinated Tempeh

Vegan Stuffed Bell Peppers

Tempeh "Tuna" Salad

BBQ Tempeh Tacos with Pineapple Col...

Top 7 tempeh recipes recipes from across the web

The most viewed tempeh recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Baked Tempeh

Korean Bbq Tempeh Rice Bowls

Fuss-Free Sticky BBQ Tempeh

Marinated Tempeh

Vegan Stuffed Bell Peppers

Tempeh "Tuna" Salad

BBQ Tempeh Tacos with Pineapple Col...

The most viewed tempeh recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine