tempeh recipe

This Teriyaki Tempeh makes a delicious protein addition to any meal.&nbsp;

Teriyaki Tempeh

8 oz package organic tempeh

TB olive or coconut oil

TB veggie broth

TB tamari ((or soy sauce if not gf))

garlic powder

onion powder

tsp sesame or olive oil

maple syrup

tsp sriracha ((or hot sauce))

tsp rice wine or apple cider vinegar

tsp corn starch

tsp liquid smoke ((optional but tasty))

Sesame seeds

Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh&nbsp;extra tasty).

Add all ingredients for marinade into bowl and whisk together.

Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.

Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.

Mix teriyaki sauce ingredients in large bowl.

Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.

Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.

Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.

Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit.

Serve and top with sesame seed and scallions (optional).

Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they&#039;re filling, flavorful and ready in 25 minutes!

Tempeh Tacos

water

chili powder

liquid

smoked paprika

cumin

sweet potato (scrubbed)

extra virgin olive oil

tempeh (I used Lightlife Original)

soy sauce

Corn or flour tortillas

Toppings: (diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa)

In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.

With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.

While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you&#039;d like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.

Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!

Learn how to cook Tempeh using this simple and fool-proof method! It's tasty, it's hearty, and it's packed with plant-based protein.

How to Cook Smoky Tempeh

Tempeh

tbsp Reduced-Sodium Tamari*

tbsp Maple Syrup

tsp Vegetable Bouillon + 1 cup Warm Filtered Water*

tsp Liquid Smoke

tsp Smoked Paprika

Pepper,

First, remove the Tempeh from its packaging and cut it into strips that are around 1/2&#8243; thick.

Next, make the &#8220;Marinade by whisking all of the remaining ingredients together in a small bowl or glass.

Line Tempeh in Nonstick Pan and evenly pour the Marinade over it.

Bring the mixture to a simmer over medium heat for and cook for 3 minutes, then flip the Tempeh Strips. Repeat until the most of the liquid has evaporated and the marinade starts to look “sticky.” You will notice that the Tempeh will slightly increase in size as the marinade evaporates.

Then, reduce the heat to medium-low and begin to frequently flip the tempeh to ensure all pieces and sides are equally browning. Pay attention to which areas of the pan are cooking faster than others, and try to switch the Tempeh in those areas.

After all of the liquid has evaporated from the Pan, cook the Tempeh for 30-60 seconds more, flipping frequently. You should keep the Tempeh touching the hot pan long enough so the side caramelizes and gets brown, but not so long so that it sticks and burns.

Remove from the heat, and serve as desired.

Turned out way better than the marinade and bake method I've been using. Way quicker too, worth trying out!

Wow! I was initially sceptical of this recipe because it seemed *too* easy of a way to prepare tempeh...But I just tried it and it's seriously perfect! So quick and SO flavorful, especially since there's no oil. I did add some vegan Worcestershire sauce for added flavor, and I'm about to use some of this recipe on a vegan BLT...assuming I don't eat it all straight out of the pan! Thanks for another great, healthy and delicious recipe, Caitlin!

This recipe is AMAZING!!! I’ve never cooked tempeh myself Before and this was the best recipe to start with! Served it with rice cooked in coconut milk + water and some peas. Thank you for this recipe!

I made a soy free version of this since I have a severe soy allergy. I swapped the Tamari for coconut aminos and the tempeh for hempeh. 
Oh my god.
I HATED sandwiches for all my life but oh my god this sandwich is delicious!! And I use to HATE tomato’s.
Simple but amazing. It’s my new favorite go to sandwich for packing a lunch or even when I’m at home watching my show. Soooo good! This sandwich blew my tastebuds away!

Thank you so much Caitlin!

I'd never even eaten tempeh before, let alone cook it myself, and I totally loved this recipe! The liquid smoke makes such a difference. My husband, who's not vegan but is happy to eat what I cook, loved it too. We're having waffles for dinner and this is the perfect salty-protein packed side. Thanks for all you do!

Thanks for this recipe, it is so good! Had it with sauerkraut mashed with potatoes (such a Dutch thing) and it was delicious! :)

Thanks for sharing this! I made this for my kids (5 and 8) and they both liked it a lot, which is a great win! I like that it's quick and easy and the tempeh has a nice flavor and texture (not dry).

My wife, sister-in-law and son have never tried tempeh before, so I decided to use your smokey tempeh recipe coupled with your kale and quinoa salad, and they hated it. My sister-in-law is making vomiting sounds in the bathroom as I type this. I can't tell you how delighted this makes me, because now this delicious concoction IS ALL MINE!!! I love it, I've never had a "peanutbutter salad" (as my son dubbed it) before and the tempeh is wonderful! I'm going to cut this review short so I can finish shoveling this green gold down my gullet before my family comes to their senses... Thanks for allowing me to indulge in selfish gluttony without seeming like a selfish glutton!

This is my first time trying tempeh and I love it!

This is exactly what I was looking for in tempeh.  I didn't want any fancy peanut sauces or overly tangy marinades.  Just a simple, smoky tempeh.  I did have to buy liquid smoke just for this recipe but it was worth it.  I can't wait to try my leftover tempeh in a sandwich :D Thank you, Caitlin!

Made this and it came out delicious and was very simple to make.  This was my first time trying tempeh, thank you for the great recipe!

This is so good and easy.  I've been making it all the time, for a lot of different uses.

Oh wow!  This is a game changing recipe for me!  I started eating a Vegan diet in August - and have tried making tempeh once...with not a great result.  This recipe however....is the bomb!  It's opened my eyes - and tastebuds up to so many possibilities regarding flavor and texture of tempeh.  My omni husband had a bite and he even loved it!  Thanks for the great recipe....and ideas!

Been watching your videos on Youtube and decided to give it a whirl as this is my first time cooking tempeh.  Winner!!!  I topped the tempeh with a bit of what I call my Maple Hummus Dressing, which is really just hummus that is thinned out with water to make a sauce with a splash of maple syrup. Totally excellent!

I love this! Thank-you for such an easy recipe, I really appreciate your one pot approach! I always look forward to your newsletter and what awesome recipes you’re going to come up with next!

I've made this recipe a few times for BLTs, but today made it for a BBQ bowl with quinoa, mushrooms, kale, black beans, onions, avocado, tomatoes, and BBQ sauce.

I've cooked tempeh a few ways and this recipe is my favorite so far. I use coconut aminos instead of tamari and skip the maple since the aminos are sweet. I only gave it 4 stars because I can't get past the weird flavor of the tempeh itself. I'll try marinating it overnight next time.

This recipe was my 2nd time trying to make tempeh &amp; umm wow! Haha, I was actually stunned by the incredible flavor from such minimal ingredients! I love how the marinade compliments the tempeh flavor so well, it just tastes like the perfect combination. Thanks Caitiln for making this awesome recipe, I will without a doubt be returning to it! :)

This was my fist attempt at Tempeh with your recipe, and it was so good. Thank you for sharing!

Never ate tempeh, first time.  Followed directions exactly except I mixed everything in the pan.  Used the cooked strips on top of salad.   Recipe was OUTSTANDING, super duper easy, tempeh is SOOO good!  Thanks sooooo much!

Brand new vegan! Me &amp; my daughter. This was AMAZING! 6 days vegan &amp; I'm seriously pain free! We loved this recipe! My 19 yo daughter cooked it &amp; she was so proud of herself.

I absolutely love this recipe. I have used this marinade many times! Lately I’ve been crumbling the tempeh and simmering it in the marinate :)

Very good! First time with tempeh and it’s good!

This recipe is everything! We’ve used it alongside split pea soup, in BLTs, with a hearty harvest salad. It’s the meal that started my fiancé and I on our vegan journey.

Finally a way to make tempeh edible!  I so wanted to love tempeh, but I could not get past that weird flavor.  Until now!  This recipe is so amazing, a game changer.  Even my non vegan husband thought it was delicious.  I’m so excited to try some other recipes :)

Super easy, quick, and so flavorful! My go-to recipe from now. Thanks!

Great flavor, first time making tempeh.  I would change recipe to double or triple marinade.  It was hardly enough to drizzle over the top of half of my tempeh.

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

Fall Favorite Maple-Mustard Tempeh Bowls

mustard

olive oil

potatoes,

blocks tempeh, cubed

kale,

avocado

sauerkraut

Make the dressing and marinate tempeh

 Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.

Make the dressing and marinate tempeh: Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.

Fall Favorite Maple-Mustard Tempeh Bowls Step 1

Roast tempeh and sweet potato

Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.

Roast tempeh and sweet potato: Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.

Fall Favorite Maple-Mustard Tempeh Bowls Step 2

Get the kale all yummy

Pro tip: place the kale in the same bowl that the marinated tempeh was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.

Get the kale all yummy: Pro tip: place the kale in the same bowl that the marinated tofu was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.

Fall Favorite Maple-Mustard Tempeh Bowls Step 3

Toss and serve

Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It&#8217;s shockingly good.

Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It's shockingly good.

Fall Favorite Maple-Mustard Tempeh Bowls Step 4

Wow! In my 65 years I would have never thought of combining maple syrup and sauerkraut in the same recipe. What a great contrast, along with the sweet potato, kale etc. I used extra firm tofu as I always have that on hand and made enough extra dressing to use tomorrow (have requests for more dressing) for my air fryer garlic roasted chickpeas. Thanks for encouraging the reader to move through the sauerkraut bias 😉 may substitute kimchi instead next time! You made my day?

Making this for dinner tonight, I'm super pumped.  Love it when I have all the ingredients on hand, ever the sauerkraut!

Oh. My. Yummy. Goodness! I made this for lunch, well a slight variation since I had no tempeh, and I cannot tell you that how delicious this unique mixing of flavors is! It’s savory, slightly sweet, and the zippy yet subtle tang of sauerkraut just wraps it up perfectly. I also threw on some Thai chili cashews which was a nice addition. Soooooo good! I’m thinking this will also be dinner!

These bowls were absolutely delicious. I added garlic and lemon to the dressing plus honeycrisp apple and pumpkin seeds to the mix for a meal that was enjoyed by all!

Perfect meal prep, so yummy! Even big meat-eaters thought it looked delicious. Thank you!

SO SO YUMMY! I actually used a can of chick peas instead of the tempeh because I had them on hand and I haven't explored tempeh yet. Added apple and used baby kale. OUT OF THIS WORLD. 10 out of 10.  Making again asap! :) Thanks for the easy and DELICIOUS recipe!

I feel so conflicted about this recipe! We decided we most likely wouldn't make it again, but it isn't that it doesn't taste good... There are so many tasty components in this bowl, but we didn't feel we could pick up on any of them when eating. The dressing just kind of takes over and that's the only thing we could taste. But all that being said, I'm not sad to have it for lunch leftovers today. :)

Wow, very delicious! I was hesitant thinking the sweet maple or the mustard would overpower this but it came together nicely. I topped it w apple, pumpkin seeds and some ricotta salata. Would make again!

This recipe was perfect for first day of fall. I followed the recipe and added the apples, quinoa and pecans suggested. Sweet but not too much, savory and healthy!

Yum! I’m not a huge fan of sauerkraut but always looking for ways to add more fermented foods to my diet and this was great!

https://content.jwplatform.com/videos/iR8myPng.mp4

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and the unexpected pile of briney sauerkraut.

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

garlic (finely minced)

tbsp toasted sesame oil

low sodium tamari or soy sauce

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. 

This protein-rich teriyaki tempeh has a thick sauce and a fantastic meaty texture. It feels like you&#039;re eating in an Asian restaurant! Served with rice and garnished with vegetables, spring onion and sesame seeds. Satifying in everyway!

The Best Teriyaki Tempeh

neutral oil (such as olive oil)

150 ml tamari (or soy sauce

garlic

ginger

g brown sugar

cornstarch

tbsp rice vinegar (apple cider vinegar

2-3 spring onions (chopped finely)

tbsp sesame seeds

Some cooked quinoa / rice

radishes,

Vegetables

In a blender / food processor, blitz up the soy sauce / tamari with the garlic and ginger.

Place the mixture in a pan with the sugar, and cook until the sugar dissolves. Allow it to gently come to the boil while stirring, cooking it for around 10 minutes.

Combine the cornstarch with 4 tbsp water.

Turn the heat right down on the pan and add the cornstarch, mixing it in well. This will make the teriyaki sauce thicken.

Turn off the heat, then add the vinegar. The sauce is now ready to use!

First make the teriyaki sauce:

Cut the tempeh into rectangles that are about a centimetre thick (½ inch) and a few centimetres long (1½ inches). Alternatively, rip the tempeh into pieces for a more vegan ‘chicken’ kind of look. To be honest, any shape is fine!

Heat up a frying pan with the oil on a medium heat. Once hot, add the pieces of tempeh. Give them a cook on each side for a few minutes so they are browned and also cooked through.

Add the tempeh pieces to the teriyaki sauce and coat them in it.

Take out each piece of coated tempeh and put on a serving dish. Any remaining sauce you can save for later, or have as extra for drizzling.

Then make the teriyaki tempeh:

Put rice or quinoa in a bowl, plus other delicious vegetables like steamed baby corn &amp; mange tout.

Place the teriyaki tempeh on top of the rice.

Drizzle over extra sauce.

Add your extras for garnish; spring onion, sesame seeds and radish.

To serve:

These Vegan BLT Sandwiches are perfect for a hearty and tasty on-the-go meal! Piled high with crisp Lettuce, Tomato, Tempeh "Bacon", and a healthy Mayo.

Vegan BLT Sandwiches with Smoky Tempeh "Bacon"

Bread,

recipe of Smoky Tempeh, or enough strips to fit on your bread

Tomato,

Butter

Homemade Vegan Mayo

Toast your bread according to your personal preference, then spread a thick layer of Vegan Mayo on one side of each slice of Bread*

Layer the Tempeh onto one side of Bread, then top with Tomato slices. Cover the Sandwich half with Lettuce, then carefully place the mayo-side of the other slice of Bread on top to complete the Sandwich. Serve as desired.

I have made this recipe once a week for the past 4 months. SO GOOD

THIS IS BOMB CAITLIN IS THE BEST COOK EVER I ONLY LOOK FOR HER RECIPES
I added her signature red onions to it also, which is a recipe I have used like 10 times since knowing it. She wasn't kidding about those being addicting.

Sticky, sweet, sesame coated general tso's tempeh is&nbsp; vegan, WFPB friendly, oil-free optional and only takes 10 minutes to make. This high protein, plant-based dish is a great healthy asian alternative to your favorite take-out food.&nbsp;

Top 15 tempeh recipe recipes from across the web

The most viewed tempeh recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Teriyaki Tempeh

Tempeh Tacos

How to Cook Smoky Tempeh

Fall Favorite Maple-Mustard Tempeh ...

Marinated Sesame Peanut Tempeh Reci...

The Best Teriyaki Tempeh

Vegan BLT Sandwiches with Smoky Tem...

General Tso's Tempeh

Maple Hoisin Tempeh

Stir-Fried Tempeh (Oseng-Oseng Temp...

Vegan Sweet and Sour Tofu (or Tempe...

Vegan Reuben Sandwiches

Crispy Sesame Tempeh Recipe

Crispy Sesame Tempeh Recipe

Vegan Meatless Crumbles

Top 15 tempeh recipe recipes from across the web

The most viewed tempeh recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Tempeh

Tempeh Tacos

How to Cook Smoky Tempeh

Fall Favorite Maple-Mustard Tempeh ...

Marinated Sesame Peanut Tempeh Reci...

The Best Teriyaki Tempeh

Vegan BLT Sandwiches with Smoky Tem...

General Tso's Tempeh

Maple Hoisin Tempeh

Stir-Fried Tempeh (Oseng-Oseng Temp...

Vegan Sweet and Sour Tofu (or Tempe...

Vegan Reuben Sandwiches

Crispy Sesame Tempeh Recipe

Crispy Sesame Tempeh Recipe

Vegan Meatless Crumbles

The most viewed tempeh recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine