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Tempeh Recipes

Discover Pinterest’s 10 best ideas and inspiration for Tempeh Recipes. Get inspired and try out new things.

Tempeh Lentil Stew with Potatoes

3 · 50 minutes · This recipe for Tempeh Lentil Stew with Potatoes uses my foolproof method for making tempeh seriously delicious. Enjoy over brown rice. (Oil-free option.)

17 ingredients

  • 2 Bay leaves
  • 2 Carrots, medium
  • 2 stalks Celery
  • 4 cloves Garlic
  • 1/2 cup Green or brown lentils
  • 2 sprigs Rosemary, fresh
  • 1 8-ounce block Tempeh
  • 1 tbsp Thyme, fresh leaves
  • 1 14-ounce can Tomatoes
  • 1 Yellow onion, medium
  • 3 Yukon gold potatoes
Canned Goods
  • 2 tbsp Olive oil or vegetable broth
  • 3 cups Vegetable broth
  • 2 tbsp Tamari or soy sauce
  • 1 tbsp Worcestershire sauce
Baking & Spices
  • 1 Black pepper, Freshly ground
  • 1 Dash Salt
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Sweet and Spicy Tempeh with Garlic Curry Noodles

8 · 40 minutes · Strips of tempeh pan-fried before being cooked with a kecap manis (sweet soy sauce)-based sauce with some garlic, onion, and chili. The sauce is a delicious and fragrant blend of sweet and spicy with a delicious savoury kick. Served the tempeh with some Garlic Curry Noodles for a satisfying and really heart, protein-packed meal.You can also opt to use tofu for this recipe, if you'd like!

17 ingredients

  • 7 tsp Garlic
  • 1 Green chili
  • 1 Red onion, small
  • 1 Scallion
  • 1 380 g block Tempeh
  • 450 g Tofu, extra firm
  • 1 tbsp Chili sauce
  • 5 2/3 tbsp Kecap manis
Baking & Spices
  • 1/2 tbsp Corn starch
  • 4 tsp Curry powder
  • 1 Salt
  • 1 Salt and pepper
  • 1/8 tsp White pepper, ground
Oils & Vinegars
  • 1 Neutral oil
  • 2 tbsp Neutral oil
  • 10 tbsp Water
  • 2 Ramen bricks (or bundle of wheat noodles (70g each))
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How to Cook Tempeh So It Tastes Good: 3 Ways to Try It- The Fitnessista

How can you cook tempeh to make it actually taste good? Should you cook it? Find out here along with my go-to healthy tempeh recipes.

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“Honey” Mustard Tempeh

9 · 20 minutes · Honey Mustard Tempeh 💛 "Honey" Mustard Tempeh 💛 1 package tempeh3 tbsp maple syrup4 tbsp mustard ((I used spicy brown mustard))1/2 tsp garlic powder1/2 tsp onion powderfresh black pepper ((season to taste))1 pinch smoked paprika Dinner, LunchAmerican FollowFollowFollowFollowFollowFollow Dope Meal Planner Hungry yet? Have you tried the Dope Meal Planner?  New Meal Plans Every Week […]

9 ingredients

  • 1/2 tsp Garlic powder
  • 1 cup Kale
  • 1/2 tsp Onion powder
  • 1 package Tempeh
  • 3 tbsp Maple syrup
  • 4 tbsp Mustard
Pasta & Grains
  • 2 cup Brown rice, cooked
Baking & Spices
  • 1 Black pepper, fresh
  • 1 pinch Paprika, smoked
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Tempeh "Bacon"

Learn how to make vegan bacon! Tempeh bacon is delicious and so easy to make. A MUST for your breakfast and brunch menus!

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Vegan Orange Tofu – Healthy Simple Yum

8 · 30 minutes · Fried tofu in sweet and sour homemade orange sauce. I'm sure this dish can turn anyone who hates tofu into a tofu lover!

16 ingredients

  • 1 tsp Garlic
  • 1 tsp Garlic powder
  • 2 tsp Ginger, ground
  • 1 tbsp Zest, orange
  • 1 package Tofu
  • 1 tbsp Sriracha
  • 2 tbsp Tamari or soy sauce
Baking & Spices
  • 1/3 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1/3 cup Sugar
Oils & Vinegars
  • 1/2 cup Neutral oil
  • 2 tbsp Rice vinegar
  • 1 cup Orange juice
  • 1/4 cup Water
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Kale & Tempeh Salad with Maple Tahini Dressing - in pursuit of more in 2021 | Tempeh recipes vegan,

It's safe to say I usually have more than one homemade dressing or sauce in the house, given that I'm basically allergic to store-bought dressings, though from time to time I still find myself needing to remind myself of this with an ill-advised bottle purchase when I'm harried and rushing through the grocery store. In my last post, I mentioned my latest efforts to stay inspired in the kitchen, by providing some parameters which I can play (in this instance I am talking about the kitchen). I started with limiting, or rather, allowing myself to settle in and enjoy one cookbook from my collection at a time. The idea was to hopefully provide a little more structure to my weekly meal planning, and the goal was to have this structure spill over to the weekly grocery shops too. Well, you might be wondering, has it worked? I'm happy to say it has, even if just a little! In addition to my cookbook initiative, I've also been working on some great hacks for saving recipes and sharing them too, and while no system is perfect, I'm feeling like so far it's going pretty well. I'm learning that it's quite powerful to give yourself some early wins in the new year, and while you can absolutely make changes at any point in the year, there's something about that rush of fresh optimism and it's accompanying energy that makes it even more impactful at the start of a brand new year. So, 2018 is so far winning by a mile, and all by design, which feels decent. It really does. Without a doubt, one of my favourite tricks to ensuring delicious grain bowls and salads is to experiment with dressings continually. The house is always stocked with good olive oil (it's essential to watch your labels here), a few mustards, a few kinds of vinegar (I like balsamic, red wine, white wine, apple cider, and rice vinegar), and a good selection of salts too. Tahini is excellent for thicker dressings as are cashews when I want to create something creamy. Because in my mind every good salad is only as good as what it's dressed with, and the best sounding item on a restaurant menu can be the least appealing in real life if it's dressed poorly. Fact. This salad is pretty simple, but it hits a lot of notes nutritionally, with protein-loaded tempeh and the contrast of orange and green veggies. The dressing is delicious, and for those of you living in Vancouver, you can try this dressing at the downtown salad spot Field & Social, where they've got a delightful salad called the Maple Tahini going that is to die for. Kale & Tempeh Salad with Maple Tahini Dressing: 4 cups chopped Black Kale, about one bunch (you could also use curly kale) 1 yam, peeled, sliced about 1/2 inch thick, and halved 200 grams tempeh, cubed (if frozen, be sure to thaw before using) 1 tbsp soy sauce or Bragg's Liquid Aminos 2 tbsp olive oil 1 ripe avocado, cubed 1/3 cup pumpkin seeds, toasted Maple Tahini Dressing, to taste Maple Tahini Dressing: 1/4 cup tahini 1/2 cup olive oil 1/4 cup lemon juice 3 tbsp maple syrup 3 tbsp red wine vinegar 3 tbsp soy sauce 2 tbsp sesame oil (optional but yummy) 1/4 tsp salt, or to taste 1/4-1/2 cup water to thin as desired First, heat the oven to 400 degrees. Layer the sweet potatoes on a flat baking tray layered with a piece of parchment paper and drizzle with 1 tbsp olive oil. Toss gently to ensure the pieces are well-coated. Roast in the oven until browning, tossing in between, about 20 -25 minutes. While the sweet potatoes cook, heat the remaining tbsp olive oil in a frying pan and add the cubed tempeh. Add the soy sauce immediately and cook the tempeh until starting to get crispy on the edges, about 5 minutes or so. Be sure to turn the tempeh every minute or so to avoid burning. Set aside in a bowl to cool when done. Prepare the kale and dry toast the pumpkin seeds in the oven or over medium heat until fragrant. Set aside. Blend all of the dressing ingredients in a high powered blender until creamy. Transfer to a clean jar and set aside. To serve the salad, massage the kale with dressing as desired until it is well coated (start with 1/3 cup and go up from there). Serve the kale topped with the roasted sweet potatoes, cooked tempeh, toasted seeds, avocado, and more dressing as desired. Serves 2 as a main meal or 4-6 as a small side.

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Stovetop Tempeh Bacon - Sarah's Vegan Kitchen

24 · 25 minutes · This quick and easy tempeh bacon recipe can be made stovetop and doesn't require hours to marinate. A flavorful, high-protein addition to salads, sandwiches or your plant-based breakfast plate. Sweet, smoky and savory.

8 ingredients

  • 1/4 cubed or cut into slices 1 (8 oz package) tempeh
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Liquid smoke
  • 1 tbsp Maple syrup or agave
  • 2 tbsp Soy sauce or tamari
Baking & Spices
  • 1 Black pepper
Oils & Vinegars
  • 1 tbsp Olive oil
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