Are you tired of the same old meat-based meals? Look no further! Tempeh, a fermented soybean product with a nutty flavor and firm texture, is a versatile ingredient that can be used in a wide range of dishes. From stir-fries to sandwiches, salads to soups, tempeh is a great source of protein and can easily be incorporated into your diet. In this article, we’ll explore 20 flavorful tempeh recipes perfect for every occasion.
Whether you’re looking for a quick and easy weeknight dinner or a show-stopping dish for a special event, these recipes are sure to impress. From classic comfort food to international flavors, there’s something for everyone in this collection of tempeh recipes. So why not give tempeh a try? Your taste buds will thank you!
Spicy Tempeh Stir-Fry with Peanut Sauce
This recipe combines the nutty flavor of tempeh with the spicy kick of chili flakes and the creamy richness of peanut sauce. Serve over rice or noodles for a satisfying and filling meal.
Ingredients:
– 1 block of tempeh, cut into small pieces
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of grated fresh ginger
– 1/4 teaspoon of chili flakes
– 1 tablespoon of soy sauce
– 1 tablespoon of peanut butter
– 2 tablespoons of coconut milk
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add tempeh, onion, garlic, and ginger. Cook until tempeh is golden brown, about 5 minutes.
3. Add chili flakes, soy sauce, and peanut butter. Stir-fry for another minute.
4. Add coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to medium-low and let cook for 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
BBQ Tempeh Sliders with Coleslaw
BBQ Tempeh Sliders with Coleslaw Recipe
A twist on the classic burger, these BBQ tempeh sliders are a flavorful and plant-based alternative that’s perfect for any occasion.
Ingredients:
– 1 package of tempeh, crumbled
– 2 tablespoons of BBQ sauce
– 4 hamburger buns
– Lettuce
– Tomato
– Coleslaw (recipe below)
– Pickle slices
Instructions:
1. Preheat a non-stick skillet or grill to medium-high heat.
2. In a bowl, mix together the crumbled tempeh and BBQ sauce until well combined.
3. Form into 4-6 patties, depending on desired size.
4. Cook for 3-4 minutes per side, or until crispy and caramelized.
5. Assemble sliders by placing cooked tempeh patty onto a bun, followed by lettuce, tomato, coleslaw, and pickle slices.
Coleslaw Recipe:
– 1 cup of shredded cabbage
– 1/2 cup of shredded carrot
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of mayonnaise
– 1 teaspoon of Dijon mustard
– Salt and pepper to taste
Combine all ingredients in a bowl, toss until well coated.
Cooking Time: 15-20 minutes
Crispy Baked Tempeh Nuggets
Elevate your snack game with this simple recipe that yields crispy and flavorful tempeh nuggets, perfect for a quick pick-me-up or as a satisfying side dish.
Ingredients:
– 1 block of tempeh, crumbled
– 1/4 cup whole wheat panko breadcrumbs
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, mix together crumbled tempeh, panko breadcrumbs, olive oil, soy sauce, apple cider vinegar, smoked paprika, salt, and pepper.
3. Use your hands or a spatula to shape the mixture into small nuggets, about 1 inch in diameter.
4. Line a baking sheet with parchment paper and arrange the nuggets in a single layer.
5. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Cooking Time: 20-25 minutes
Tempeh Bacon BLT Sandwich
Elevate your sandwich game with this plant-based take on the classic BLT, featuring crispy tempeh “bacon” and fresh flavors.
Ingredients:
– 1 package of tempeh
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon smoked paprika
– 4 slices of bread (whole wheat or white)
– 2 lettuce leaves
– 2 tomato slices
– 2 slices of vegan mayonnaise
– Salt and pepper to taste
Instructions:
1. Marinate the tempeh in a mixture of soy sauce, maple syrup, rice vinegar, smoked paprika, and salt for at least 30 minutes.
2. Preheat a non-stick pan or grill over medium-high heat. Cook the marinated tempeh “bacon” for about 3-4 minutes per side, until crispy.
3. Assemble the sandwiches by spreading vegan mayonnaise on each slice of bread, then adding lettuce, tomato, and crispy tempeh “bacon.”
4. Serve immediately and enjoy!
Cooking Time: 30 minutes (including marinating time)
Maple-Glazed Tempeh with Roasted Vegetables
This recipe combines the nutty flavor of tempeh with the richness of maple syrup, all wrapped up with a medley of roasted vegetables. Perfect as a main dish or as a protein-packed addition to your favorite salads.
Ingredients:
– 1 package tempeh
– 2 tablespoons pure maple syrup
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup water
– 2 tablespoons olive oil
– Assorted vegetables (such as Brussels sprouts, sweet potatoes, and red onions)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, whisk together maple syrup, soy sauce, rice vinegar, and grated ginger.
3. Bring the mixture to a simmer over medium heat, then reduce heat to low and let cook for 5 minutes.
4. Meanwhile, cut tempeh into desired shapes and place on a baking sheet lined with parchment paper.
5. Brush tempeh with the maple glaze and roast in the preheated oven for 15-20 minutes or until caramelized.
6. Toss vegetables with olive oil, salt, and pepper, then spread out in a single layer on a separate baking sheet.
7. Roast vegetables in the same oven as the tempeh for 20-25 minutes, or until tender and lightly browned.
Cooking Time: 35-40 minutes
Tempeh Reuben Sandwich with Sauerkraut
This plant-based twist on a classic Reuben sandwich substitutes crispy tempeh for corned beef, adding a tangy kick from sauerkraut and melted Swiss cheese.
Ingredients:
– 1 package of tempeh
– 2 tablespoons of soy sauce
– 2 tablespoons of apple cider vinegar
– 2 tablespoons of olive oil
– 4 slices of rye bread
– 2 cups of sauerkraut, drained and chopped
– 2 tablespoons of butter or margarine
– 2 slices of Swiss cheese
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Marinate the tempeh in soy sauce, apple cider vinegar, and olive oil for at least 10 minutes.
3. Grill the tempeh until crispy, about 4-5 minutes per side.
4. Assemble the sandwich by spreading butter on two slices of rye bread, layering with sauerkraut, grilled tempeh, and Swiss cheese.
5. Top with remaining bread slice and serve immediately.
Cooking Time: 15-20 minutes
Smoky Tempeh Chili
This hearty, plant-based chili is a twist on the classic recipe, featuring smoky tempeh as the star of the show. With its deep, savory flavor and satisfying texture, this dish is perfect for a cozy night in.
Ingredients:
– 1 package tempeh, crumbled
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños, sour cream, or shredded cheese for topping
Instructions:
1. In a large pot, heat 1 tablespoon of oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tempeh, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring frequently.
4. Stir in the vegetable broth and diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
6. Serve hot, topped with your desired toppings.
Cooking Time: 25-30 minutes
Tempeh and Mushroom Bolognese
A vegan twist on the classic Italian dish, this Tempeh and Mushroom Bolognese combines earthy tempeh with sautéed mushrooms for a rich and satisfying sauce.
Ingredients:
– 1 package of tempeh, crumbled
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1/4 cup vegan Worcestershire sauce (optional)
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add the tempeh and cook for 5-7 minutes, stirring occasionally, until golden brown.
3. Add the mushrooms, onion, garlic, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until sauce has thickened.
5. Taste and adjust seasoning as needed. If using Worcestershire sauce, stir it in during the last 5 minutes of cooking.
Cooking Time: 30-35 minutes
Lemon Garlic Tempeh Skewers
A refreshing twist on traditional skewers, these Lemon Garlic Tempeh Skewers combine the nutty flavor of tempeh with the brightness of lemon and the pungency of garlic. Perfect as a quick snack or addition to your favorite salad.
Ingredients:
– 1/2 cup tempeh, crumbled
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– 1 tsp honey
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together garlic, lemon juice, olive oil, and honey.
3. Add crumbled tempeh and toss until coated with the marinade.
4. Thread tempeh mixture onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, or until tempeh is golden brown.
Cooking Time: 8-10 minutes
Tempeh Tacos with Avocado Lime Crema
This recipe combines the nutty flavor of tempeh with the creaminess of avocado lime crema, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 package tempeh
– 1/2 cup water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 bell pepper, diced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Avocado Lime Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, cilantro
Instructions:
1. Crumble tempeh into a bowl and add water. Let it sit for 5 minutes to soften.
2. Heat olive oil in a pan over medium-high heat. Add onion and bell pepper; cook until softened, about 3-4 minutes.
3. Add taco seasoning to the pan and stir to combine. Cook for an additional minute.
4. Add crumbled tempeh to the pan and stir to combine with the vegetable mixture. Cook for 2-3 minutes or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning tempeh mixture onto tortillas and topping with Avocado Lime Crema.
Avocado Lime Crema:
– 1 ripe avocado, mashed
– 2 tablespoons lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon honey
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Teriyaki Tempeh Rice Bowl
Transform your mealtime with this Asian-inspired Teriyaki Tempeh Rice Bowl recipe, featuring tender tempeh glazed in a sweet and savory teriyaki sauce, served atop fluffy Japanese-style rice.
Ingredients:
– 1 block of tempeh
– 1/4 cup teriyaki sauce
– 2 cups cooked Japanese-style rice (short-grain rice)
– 1 tablespoon sesame oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce (optional)
Instructions:
1. Cook the Japanese-style rice according to package instructions.
2. In a small bowl, whisk together teriyaki sauce and sesame oil. Brush both sides of tempeh with the mixture, ensuring even coverage.
3. Heat a non-stick skillet or wok over medium-high heat. Add tempeh and cook for 3-4 minutes per side, until caramelized and tender.
4. In a small pan, sauté garlic for 1 minute. Add soy sauce (if using) and stir to combine.
5. To assemble the bowl, place cooked rice on the bottom, followed by sliced tempeh, and finish with the garlicky-soy sauce mixture drizzled on top.
Cooking Time: 15-20 minutes
Buffalo Tempeh Wings with Ranch Dressing
Elevate your snack game with this plant-based twist on classic buffalo wings, featuring crispy tempeh strips tossed in a spicy buffalo sauce and served with a side of creamy ranch dressing.
Ingredients:
– 1 package of tempeh, cut into wing-like strips
– 1/2 cup buffalo sauce (store-bought or homemade)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Ranch dressing (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tempeh strips with olive oil, garlic powder, salt, and pepper.
3. Bake for 20-25 minutes, flipping halfway through.
4. While the tempeh is baking, mix buffalo sauce and ranch dressing in a bowl.
5. Once the tempeh is done, toss it in the buffalo-ranch mixture until coated.
6. Serve hot with additional ranch dressing for dipping.
Cooking Time: 20-25 minutes
Tempeh Caesar Salad
This recipe puts a creative spin on the traditional Caesar salad by using tempeh as a protein-rich alternative to anchovies. The result is a flavorful and satisfying vegetarian dish that’s perfect for lunch or dinner.
Ingredients:
– 1 package of tempeh, crumbled
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 cup of romaine lettuce, chopped
– 1/2 cup of Caesar dressing (homemade or store-bought)
– 1/4 cup of nutritional yeast
– Salt and pepper to taste
– 1 tablespoon of lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Add the crumbled tempeh to the bowl and toss to coat with the marinade.
4. Spread the tempeh on a baking sheet and bake for 10-12 minutes or until crispy.
5. In a large bowl, combine chopped romaine lettuce, Caesar dressing, nutritional yeast, salt, and pepper.
6. Once the tempeh is ready, chop it into small pieces and add to the salad.
7. Drizzle with lemon juice and toss to combine.
Cooking Time: 20-25 minutes
Tempeh Satay with Coconut Rice
Savor the flavors of Southeast Asia with this simple and aromatic recipe, where tempeh is marinated in a mixture of spices and coconut milk, then grilled to perfection. Serve it with a side of creamy coconut rice for a delightful meal.
Ingredients:
– 1 block of tempeh
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– Vegetable oil, for grilling
– Coconut rice (recipe below)
Instructions:
1. In a blender or food processor, combine coconut milk, soy sauce, honey, ginger, garlic powder, and cayenne pepper. Blend until smooth.
2. Cut the tempeh into skewer-sized pieces and place in a shallow dish. Pour the marinade over the tempeh, making sure each piece is coated. Let it marinate for at least 30 minutes or up to several hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the tempeh from the marinade, letting any excess liquid drip off. Grill the tempeh for about 5-7 minutes per side, or until slightly charred and crispy.
4. Serve with coconut rice (recipe below).
Coconut Rice:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1/2 cup water
– Salt, to taste
Cook according to package instructions using the coconut milk instead of water.
Tempeh Curry with Chickpeas and Spinach
This aromatic curry combines the nutty flavor of tempeh with the creaminess of chickpeas, spinach, and coconut milk. A perfect plant-based meal for a quick weeknight dinner.
Ingredients:
– 1 block tempeh, crumbled
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add the onions and cook until softened, about 3 minutes.
3. Add the garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add the tempeh and cook, stirring occasionally, until golden brown, about 5 minutes.
5. Stir in the chickpeas, spinach, and coconut milk. Season with salt and pepper to taste.
6. Simmer, uncovered, for 10-12 minutes or until the spinach has wilted.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Tempeh Sushi Rolls with Spicy Mayo
Discover the perfect fusion of Asian flavors and Western convenience with this easy-to-make recipe for tempeh sushi rolls. This unique twist on traditional sushi is packed with protein-rich tempeh, crunchy veggies, and a spicy kick from homemade mayo.
Ingredients:
– 1 package of tempeh, cut into thin strips
– 1/2 cup cooked Japanese short-grain rice
– 1/4 cup cucumber slices
– 1/4 cup carrot sticks
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– Spicy Mayo (see below for recipe)
– Nori sheets (dried seaweed)
Instructions:
1. Prepare the filling by whisking together soy sauce, rice vinegar, sesame oil, salt, and sugar.
2. In a separate pan, cook the tempeh strips until golden brown and crispy.
3. Assemble the sushi rolls by spreading a thin layer of spicy mayo on a nori sheet, followed by a few pieces of cooked tempeh, cucumber, carrot, and Japanese rice.
4. Roll up the nori sheet and slice into individual pieces.
Spicy Mayo Recipe:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
Combine all ingredients in a bowl and whisk until smooth. Use immediately or store in the refrigerator for up to 3 days.
Cooking Time: 15-20 minutes
Tempeh Breakfast Scramble with Turmeric
A flavorful and nutritious breakfast twist, combining the nutty taste of tempeh with the warmth of turmeric.
Ingredients:
– 1/2 cup cooked tempeh, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– 2 eggs
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the crumbled tempeh, turmeric, salt, and pepper. Cook for 1-2 minutes.
5. Push the tempeh mixture to one side of the skillet.
6. Crack in the eggs and scramble until cooked through.
7. Mix the eggs with the tempeh mixture.
8. Garnish with chopped cilantro, if desired.
9. Serve hot.
Cooking Time: 10-12 minutes
Tempeh Banh Mi Sandwich
A flavorful fusion of East meets West, this vegan-friendly sandwich combines the nutty taste of tempeh with the crunch of pickled vegetables and the warmth of toasted bread.
Ingredients:
– 1 package tempeh
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 4 baguette slices (preferably day-old)
– Pickled carrots and daikon radish, sliced
– Cilantro leaves for garnish
Instructions:
1. Marinate tempeh in a mixture of soy sauce, maple syrup, rice vinegar, and grated ginger for at least 30 minutes.
2. Grill or pan-fry the marinated tempeh until crispy and golden brown.
3. Assemble sandwiches by spreading mayonnaise on each baguette slice, then adding sliced pickled vegetables, grilled tempeh, and cilantro leaves.
4. Serve immediately.
Cooking Time: 20-25 minutes
Tempeh Shepherd’s Pie
Get ready to elevate your comfort food game with this innovative vegan take on the classic Shepherd’s Pie. This recipe substitutes traditional ground meat with protein-rich tempeh, resulting in a flavorful and nutritious twist.
Ingredients:
– 1 package tempeh, crumbled
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup mashed potatoes
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened.
3. Add the tempeh, vegetable broth, tomato paste, thyme, salt, and pepper. Cook for 5-7 minutes or until the mixture thickens slightly.
4. Transfer the mixture to a baking dish. Top with mashed potatoes and sprinkle with nutritional yeast (if using).
5. Bake for 20-25 minutes or until the potatoes are golden brown.
Cooking Time: 40-50 minutes
Tempeh Stuffed Bell Peppers
This recipe combines the nutty flavor of tempeh with the sweetness of bell peppers, creating a nutritious and flavorful dish perfect for a quick weeknight dinner.
Ingredients:
– 4 bell peppers, any color
– 1/2 cup cooked tempeh, crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: cheddar cheese shreds for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix tempeh, onion, garlic, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the tempeh mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes.
7. Remove foil and bake an additional 10-15 minutes, until bell peppers are tender.
Cooking Time: 40-45 minutes
Summary
Discover the flavorful versatility of tempeh with these 20 mouthwatering recipes for every occasion! From spicy stir-fries and BBQ sliders to crispy nuggets, BLT sandwiches, and hearty stews, there’s something for everyone. Enjoy tempeh as a bacon substitute in a Reuben sandwich or add it to tacos, sushi rolls, and curry dishes. Whether you’re looking for a quick weeknight meal or a show-stopping party appetizer, these recipes will inspire your culinary creativity. Get ready to explore the delicious world of tempeh!
