vegan 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!

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!

Don't have time to cook but want something delicious? This marinated tempeh bowl is for you! It's smothered in a simple sesame peanut sauce, sautéed until crispy and even vegan. It's gluten free, perfect for meal prep, and ready in under 30 minutes.

Marinated Sesame Peanut Tempeh Recipe

block/package of tempeh (8 ounces)

rice

broccoli

scallions

avocado

garlic (finely minced)

tbsp toasted sesame oil

low sodium tamari or soy sauce

maple syrup

vegetable broth

peanut butter

lime

tsp red pepper flakes

whisk sauce

Whisk together all of the ingredients for the sauce. 

cut tempeh

Cut the tempeh into squares, cut each square into triangles. 

marinate tempeh

Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.

steam broccoli

While the tempeh is marinating, steam the broccoli and prepare the rice. I like to use a rice cooker and steamer basket for the broccoli to make life easier. 

heat oil in pan

Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp of oil over low/medium heat and add the tempeh in. 

simmer

Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls). 

flip

Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked. 

serve

Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce. 

Cozy and hearty, this vegan slow cooker pot roast with tempeh is the perfect evening meal! Let the slow cooker do the work with only 15 minutes of prep.

Vegan Slow Cooker Pot Roast

½ cups vegan beef-flavored vegetable broth

dry red wine

smoked paprika

black pepper,

thyme (or 1 teaspoon dried*)

arrowroot powder (optional, for gravy only)

tempeh

Salt and black pepper,

yellow onion, cut into 1” wedges

garlic,

celery,

carrots,

Yukon gold potatoes*, cut in half

(225 g) cremini mushrooms, quartered

Prepare the marinade

Whisk the broth, wine, paprika, and black pepper together in a large glass bowl; set aside.

Prep the vegetables and tempeh: 

Wash and prep all vegetables according to the instructions above. Cut each block of tempeh into thirds, then cut each third into triangles (you should have 12 total). Carefully use a fork to pierce each piece of tempeh a few times &#8212; this will help the marinade soak in later!

Sear the tempeh (optional): Bring your slow cooker base (if removable) or a large pot to medium-high heat and add the oil. Once the oil starts to ripple, add the tempeh and sear for 2 minutes on each side, until golden; sprinkle with salt and pepper to taste, then set aside.

Prep the slow cooker: 

add the onion, garlic, celery, carrot, potatoes, and mushrooms to the pot; mix well. Place the sprigs of thyme and tempeh over top of the vegetables, then pour the marinade on top. Close the slow cooker and cook for 7-8 hours over low heat, until the vegetables are nice and tender.

Serve (and maybe make some gravy)

 you can serve the pot roast as-is, or place the liquid from the roast in a small saucepan over medium-high heat. Remove 1/2 cup of the liquid and mix it with the arrowroot powder to form a slurry; return this mixture to the pot and whisk well. Continue to cook until the gravy becomes glossy and has thickened to your liking, about 3-5 minutes.

I haven't tried this yet with the beef-flavored stock and red wine but I made it with all veggie stock since it was what I had on hand and it turned out great!! Easy, flavorful, filling, and ideal for a college student budget :) I do want to try it next time with the 
beef-flavored stock and red wine but it is still tasty without it!

I made this without the wine and I used dried time and it was still really really really good and easy! If it make it again, I think I'd do 1/2 the amount of potatoes and up the other veggies.

I made this for dinner last night...AMAZING! I don't have a slow cooker, so I just used a large pot on my stove top and it came out fine. I made a few substitutions based on what I personally prefer (added turnips, cut down on potatoes, did not use mushrooms, used marjoram and summer savory instead of thyme, used just veggie broth and a little wine) and it was still super easy and delicious. Thanks for coming up with this...I never would have thought of cooking tempeh this way!

This came together very quickly and easily.  I did make some substitutions based solely on what I already had.  I used low salt vegetable broth which worked just fine. I used small round potatoes and did not peel them (bonus!) though I cut them in half.  I used one (8 oz.) package of tempeh and one (8oz.) package of seitan. Both worked fine and were very good, each with it's own texture.  I also substituted cornstarch for the arrow root powder. The only addition was a teaspoon for Better Than Bouillon Seasoned Vegetable flavor which added some saltiness and additional depth which I might have been missing due to not using the beef-flavored vegetable broth.  This is a hearty dish with a very good depth of (unami) flavor (thank you mushrooms!) much like you would find in "real" pot roast.  It will definitely fulfill a any craving for it though, as with all vegan "substitutes", it's NOT pot roast so don't expect it to be exactly the same.  But it is every bit as delicious and all in a wonderfully sustainable, do-no-harm form of food!  Thank you for this excellent recipe!!

So tasty! I used my instant pot on slow cook, normal and it turned out wonderful.

These peanut tempeh bowls are made with fluffy rice, saucy tempeh, and steamed vegetables for a wholesome, tasty, and balanced meal! Vegan and Gluten-Free

Saucy Peanut Tempeh Bowls with Steamed Vegetables

(180 g) dry white jasmine rice

(110 g) shiitake mushrooms, cut in half

(120 g) sugar snap peas

recipe Stovetop Peanut Tempeh

sesame seeds and sliced green onion,

Bring a pot of water to a boil and set up a steamer basket while you prep the vegetables. Once the water comes to a boil, add the rice and cook according to package instructions.

Cook and prepare the stovetop peanut tempeh, if you have not done so already.

While the rice and tempeh cook, add the sliced carrots to a steamer basket and cook for 3 minutes. Add the mushrooms, then cook for an additional 2 minutes. Add the broccoli and snap peas, then cook for a final 3 minutes.

Divide the rice, tempeh, and vegetables evenly between bowls, then top as desired. Serve warm; leftovers will keep in the fridge for up to five days.

I've been eating this with my non-vegan bf for the past week and it's soooo delicious! Super easy to make. I use super firm tofu though because I don't really like tempeh. I just throw the tofu in the airfryer for 15 minutes at 400 and then throw it in a pan with the peanut sauce. Also, steam some broccoli and carrots for 2 minutes in the instant pot. Thank you for such a simple and satiating recipe!

This 6-Ingredient Stovetop Peanut Tempeh is saucy, creamy, and easy! Serve this 15 minute fuss-free recipe with asian-style bowls or noodles. Vegan, Gluten-Free, and high in protein.

Saucy Stovetop Peanut Tempeh

filtered water, divided

natural creamy peanut butter

low-sodium tamari (or soy sauce, liquid aminos)

rice vinegar

sriracha

Sliced green onion and sesame seeds,

Remove the tempeh from its packaging and cut in half. Cut each half into 8 even cubes (by cutting into fourths length and width-wise), then repeat with the other half block.

Place the tempeh and 3/4 cup of water into a medium saucepan over high heat. Bring the water to a boil, then reduce heat to medium-low. Let the tempeh &#8220;steam&#8221; for 5 minutes to get rid of its bitter flavor.

While the tempeh is steaming, mix the peanut butter, tamari, vinegar, maple syrup, and sriracha together in a small bowl to form a thick paste.

After 5 minutes have passed, push the tempeh to one side of the pan and add the peanut paste to the remaining liquid; use a spatula to dissolve it into the water and evenly coat the tempeh.

Once the tempeh is coated, add an additional 1/4 cup (for a thicker sauce) to 3/4 cup (for extra sauce to coat veggies) of water to the saucepan and mix into the tempeh. The sauce will lighten in color immediately as the peanut butter mixes with the water. Simmer the tempeh for an additional 5-7 minutes, until the sauce has thickened to your liking.

Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days. To reheat, add the tempeh to a pan with a splash of water and mix well until the sauce loosens.

This recipe instantly became a top 5 favourite! We make it at least once a week now. So satisfying

im obsessed with this recipe! I'll definitely be making it A TON! as a vegan I'm always dreaming up marinades to bring some life into plant based protein and this one is amazing. love how quick and easy it is too. thanks so much for a great recipe :)

Made this last night for my tempeh loving husband. I personally prefer tofu but I thought I’d make this instead. We both really enjoyed it. It was simple and easy to whip up. Thanks for the great recipe !

Instant staple at our house. We don’t really have tempeh any other way anymore! Just delicious ???????? Thanks Caitlin.

Oh my. I'm left without words. This was so so so good!!! You have definitely made me happy with this recipe. I loved it!! Thank you so much for sharing it with us. Much love from Mexico. ????

My first time cooking with tempeh and it was so good! I went ahead and baked it using your easy baked tempeh recipe and sautéed some yellow pepper, added frozen microwaved broccoli, and served over jasmine rice. We love peanut sauce and had some extra sriracha on top. Thanks for the easy delicious recipe!

Unbelievable... So easy, quick, tasty and healthy! It's the first time I steam the tempeh before cooking it, the taste is improved, actually. I used shoyu, sugar and Chinese 5 spices, delicious, and cause there's anything fried I digestedbery well ..next time I will stick to the original recipe, but thank you so much ????????????????

This was soooo good!  Easy to make as well which is always a bonus!  Served it with coconut cilantro rice and roasted veggies????????. Definitely a keeper???? BTW I found this recipe on your YouTube channel which I love????

so very simple, quick, and delicious! just perfect!
(substituted rice vinegar with apple cider: 1/2 tablespoon instead of 1).

So easy and delicious!! I love the way you build the steaming of the tempeh into the recipe. I'm amazed at the number of recipes that don't call for steaming! I used half the maple syrup since I like less sweet, and I used gochujang sauce because it doesn't have the preservatives that don't agree with me. I paired the tempeh with some steamed broccoli over brown rice and it was the quickest dinner I've made in ages!

Love this dish.  It is one of those easy to prepare and yummy meals.  I pair it with a variety of grains and greens.

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)

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!

Top 7 vegan tempeh recipes recipes from across the web

The most viewed vegan 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

Fuss-Free Sticky BBQ Tempeh

Marinated Sesame Peanut Tempeh Reci...

Vegan Slow Cooker Pot Roast

Saucy Peanut Tempeh Bowls with Stea...

Saucy Stovetop Peanut Tempeh

Tempeh "Tuna" Salad

Top 7 vegan tempeh recipes recipes from across the web

The most viewed vegan 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

Fuss-Free Sticky BBQ Tempeh

Marinated Sesame Peanut Tempeh Reci...

Vegan Slow Cooker Pot Roast

Saucy Peanut Tempeh Bowls with Stea...

Saucy Stovetop Peanut Tempeh

Tempeh "Tuna" Salad

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