2 Tempting Tempeh Recipes

18 Sep

For those of you not familiar with tempeh, it is a food made from fermented, cooked soybeans.  The natural culturing and fermentation process binds soybeans into a cake form.  It takes on a firm, but chewy texture much different than that of tofu.  You can find tempeh in the refrigerated section of the grocery store.  It used to be that you could only find this at health food stores, but I’ve noticed that a lot of major grocery stores are now carrying it as well.


Tempeh has over 31 g of protein per 1 cup serving and also contains all the essential amino acids, making it a favorite source of plant based protein among many vegans.  It is also rich in fiber and a good source of healthy fats.

nutrition label

With a firm but chewy texture, it absorbs seasonings and marinades well.  I find that when looking for a meat substitute, tempeh works great and is satisfying to vegans and meat eaters alike.

Tempeh is very versatile and can be eaten both raw and cooked.  I am going to give you a recipe for each.  Let this be a starting point for you to think of your own ideas and ways in which you can add tempeh into your diet.


These burgers can be oven baked as I made them or they are also hearty enough to hold up on the grill.

Tempeh Walnut Burgers

1 pkg tempeh, gratedtempeh_walnut_burgers

1/2 cup walnuts

2 basil leaves

3 cloves garlic

2 tbsp veganaise

1 tbsp balsamic vinegar

sea salt to taste

~ Place all dry ingredients into your food processor and pulse until the mixture is crumbly

~ Empty into a bowl and add the veganaise and balsamic vinegar, mix until well combined

~ Form into patties and brush with olive oil and place on a baking sheet

~ Bake at 400 for 15 min, flip them over and put back in for another 15

~ Serve with dijon mustard drizzled on top

I decided these patties would be perfect on top of a delicata squash salad I made.  This recipe is featured here on Peaceful Dumpling, a wonderful vegan lifestyle blog!



This salad would be the perfect thing to prepare in the beginning of the week to have on hand for a quick lunch.

Italian Tempeh Salad

1 package tempeh Italian_tempeh_salad

1 tomato, diced

1/4 cup almonds, chopped

1/3 cup kalamata olives, chopped

3 cloves garlic, chopped

3 large basil leaves, chopped

juice of 1 lemon

2 tbsp olive oil

sea salt and pepper to taste

~ Cut the tempeh into small cubes, add into a bowl with the rest of the ingridents

~ Mix well until all pieces of tempeh are coated

~ Refrigerate for 1 hour and serve

* serve over a bed of greens dressed in a dijon vinaigrette or other dressing of your choice


One Response to “2 Tempting Tempeh Recipes”


  1. Debunking the Protein Myth | - November 4, 2016

    […] can see a few tempeh recipes in my Tempting Tempeh post from a while […]

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