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Tempeh recipes anyone?

I would like to know if anyone has a good tempeh recipe that they would like to share. Any help would be appreciated.

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  1. I often cube it and stirfry with teriyaki sauce or crumble as a taco filling. Blogs like peasandthankyou.com, ohsheglows.com and hungryhungryhippie.com have awesome vegetarian and vegan recipes with tempeh too

    1. My two favorite:

      Orange Pan-glazed Tempeh with Kale and Wheatberries

      Deli-Style Tempeh Salad
      I usually make this with cilantro as the herb, pepitas instead of sunflower seeds, and lots of chopped celery added. Sometimes I add capers too.

      1. It's not gourmet, but its quick and easy for days I'd otherwise get takeout.

        Saute a chopped onion,
        once it is soft add some paprika
        then add a chopped up package of tempeh
        once it is browned, add 1 c or so of corn kernals
        top with equal parts ketchup and BBQ sauce

        Serve a la sloppy joes or on top of rice.

        1 Reply
        1. re: CloggieGirl

          This is a fun weeknight recipe.....thanks!

        2. I often chop into cubes, toss with a marinade and roast in the oven to use in salads or tacos. I love this recipe: http://www.hungryhungryhippie.com/who...
          Its awesome for sandwiches and wraps.
          Crumbled tempeh sauteed with veggies and some taco seasoning is great for tacos/burritos.

            1. i saute tempeh strips and then use them as a veggie "burger."

              i slice a ciabatta roll and toast it.
              put the sauteed tempeh slices on it
              add some grilled onions
              sliced avocado
              thick slice of tomato
              lettuce leaf

              use whatever condiments you like

              1. I use the smoked tempeh strips ("Fakin Bacon" or Tofurky's maple bbq), pan fried with a little olive oil for kick ass Tempeh BLTs! We just had them last night, with some avocado slices added. MMmmmm

                1. Tempeh Bolognese. I've made it twice in the past week. It's not going to fool anyone, but it probably will surprise you.


                  Sub non-dairy milk for vegan., Works fine.

                  1. Right here in chowhound are a couple of simple recipes like those Indonesian participants in a seminar made with their staple food (easy to find in Amsterdam):


                    I don't usually like "westernized" takes on soya foods, but that bolognese looks delicious, and I'll definitely make it for a vegan friend!

                    1. Steam the tempeh, cube, toss with maple syrup, olive oil, whole grain mustard, salt &pepper. Bke till browned

                      1. Barry's Tempeh in Brooklyn, NY post recipes from various blog on their facebook page often. Has anyone tried Barry's Tempeh?? is it good? https://www.facebook.com/pages/Barrys...

                        The Cinnamon Snail Food Truck in NYC make the best ever maple mustard Tempeh sandwich.

                        I tried duplicating it.

                        Slice in half so it's not so thick. I make 4 pieces. Marinate the Tempeh with maple syrup & whole grain mustard, little soy sauce, garlic & onion powders. The trick is to first steaming the tempeh before marinating, it get rid of the bitterness.

                        rub &Marinate Kale with lemon juice & salt & pepper, let it sit for hour in the fridge.

                        Make a sandwich on splet bread with lots of veganise, tomato & slice onion added.

                        it's close to Cinnamon Snail but their bread is custom made ... I love that truck, so amazing

                        1 Reply
                        1. re: Funkalicious

                          Cinnamon snail actually has a cookbook coming out this year fyi.....

                        2. I like tempeh in a Thai-style curry:

                          Saute' onions or leeks with chopped garlic until soft and translucent. Put in some water or veggie stock and bring up to a simmer. If you're going to anything that has a long-ish cooking time (potato, carrot, kale, collards, etc) add them now and cook until tender but still al dente. Add chopped tempeh and any lighter green veg you might be using (broccoli, green beans, bok choi, asparagus) along with fresh chopped or grated ginger, tamari and Thai Kitchen red curry paste (totally vegan) to taste and simmer about 5-8 minutes. Add coconut milk and simmer just to warm and thicken the sauce (don't do a full boil). Check for salt. Remove from heat and add chopped basil and/or cilantro.

                          This recipe for tempeh scallopine is a bit time consuming, but is absolutely delicious: http://www.recipebridge.com/g/110/838...