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Easy + Yummy Tempeh Recipes (Vegan)

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Caitlin Shoemaker
Caitlin Shoemaker
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Recipes in this Video

4 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Sticky BBQ Tempeh is a plant-based dish that showcases tempeh, a fermented soy product originating from Indonesia. It is celebrated for its rich, nutty flavor and firm texture, making it a popular meat substitute in vegetarian and vegan cuisines. The dish reflects the growing trend of incorporating plant-based proteins into American BBQ culture, where traditional flavors meet modern dietary preferences. Today, variations can be found in many restaurants and home kitchens, appealing to a wide audience seeking healthier, flavorful meals.

Ingredients

  • tempeh
  • bbq sauce
  • olive oil
  • garlic
  • onion
  • smoked paprika
  • cumin
  • black pepper
  • salt
  • maple syrup
  • apple cider vinegar
  • mustard
  • red pepper flakes
  • green onions
  • sesame seeds

Instructions

  1. 1Slice tempeh into thin strips or cubes.
  2. 2Heat olive oil in a skillet over medium heat until shimmering.
  3. 3Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
  4. 4Stir in smoked paprika, cumin, black pepper, and salt; cook for 1 minute.
  5. 5Pour in BBQ sauce, maple syrup, apple cider vinegar, and mustard; stir to combine.
  6. 6Add tempeh to the skillet; coat well with the sauce.
  7. 7Cook for 10-15 minutes, stirring occasionally, until tempeh is heated through and sauce thickens.
  8. 8Preheat grill to medium heat if grilling.
  9. 9Transfer tempeh to the grill; cook for 5-7 minutes per side until caramelized.
  10. 10Remove from grill and let rest for a few minutes.
  11. 11Garnish with chopped green onions and sesame seeds before serving.

Ingredient Alternatives

bbq sauce

Healthier: homemade barbecue sauce

Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and additives.

tempeh

Healthier: tofu

Cheaper: seitan

Tofu is often less expensive and widely available.

maple syrup

Healthier: agave syrup

Cheaper: honey

Honey is a common sweetener that can be cheaper.

olive oil

Healthier: avocado oil

Cheaper: canola oil

Canola oil is often less expensive.

Techniques

sautéinggrilling

Equipment

skilletgrillspatulacutting boardknife
🌶️🌶️🌶️Lowsoy

Also Known As

BBQ TempehGlazed Tempeh
veganplant-basedgluten-freenut-freesoy-free

Ingredients

  • 1 block (8 oz) tempeh
  • 1 cup BBQ sauce
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onion
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. 1Slice the tempeh into thin strips or cubes.
  2. 2In a bowl, toss the tempeh with BBQ sauce until well coated.
  3. 3Heat a skillet over medium heat and add the BBQ-coated tempeh.
  4. 4Cook for about 5-7 minutes, stirring occasionally, until the tempeh is heated through and slightly caramelized.
  5. 5Warm the corn tortillas in a separate pan or microwave until pliable.
  6. 6Assemble the tacos by placing a portion of BBQ tempeh on each tortilla.
  7. 7Top with shredded lettuce, diced tomatoes, chopped red onion, and avocado slices.
  8. 8Garnish with fresh cilantro and a squeeze of lime juice.
  9. 9Serve immediately with lime wedges on the side.

Equipment

skilletmixing bowlspatulaserving plates
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

A plant-based alternative to traditional tuna salad, often enjoyed by those following a vegan or vegetarian diet.

Ingredients

  • 1 cup tempeh, crumbled
  • 1/4 cup vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pickles, diced
  • 1 tbsp fresh dill, chopped
  • Salt to taste
  • Pepper to taste

Instructions

  1. 1Steam the crumbled tempeh for about 10 minutes to soften it.
  2. 2In a large mixing bowl, combine the steamed tempeh, vegan mayonnaise, Dijon mustard, and lemon juice.
  3. 3Add the diced celery, red onion, pickles, and fresh dill to the bowl.
  4. 4Mix all the ingredients together until well combined.
  5. 5Season with salt and pepper to taste.
  6. 6Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. 7Serve on a bed of greens, in a sandwich, or with crackers.

Equipment

SteamerMixing bowlKnifeCutting board

Ingredients

  • 1 lb tempeh, cut into chunks
  • 4 medium carrots, chopped
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp olive oil

Instructions

  1. 1Heat olive oil in a skillet over medium heat. Add tempeh chunks and brown on all sides, about 5-7 minutes.
  2. 2Transfer the browned tempeh to the slow cooker.
  3. 3In the same skillet, add onions and garlic, sauté until onions are translucent, about 3-4 minutes. Add to the slow cooker.
  4. 4Add carrots and potatoes to the slow cooker.
  5. 5In a bowl, mix vegetable broth, soy sauce, thyme, rosemary, black pepper, and salt. Pour over the vegetables and tempeh in the slow cooker.
  6. 6Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
  7. 7Once cooked, stir gently to combine flavors before serving.
  8. 8Serve hot, garnished with fresh herbs if desired.

Equipment

slow cookerskilletcutting boardknifemeasuring cupsmeasuring spoons

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