Book Review: The Homesteader’s Kitchen by Robin Burnside (plus vegan recipes!)

Have you ever found yourself overwhelmed by the abundance of the fresh food coming from your garden, CSA share, or farmers market?

If you want to learn how to turn summer’s bounty into wholesome meals, then Robin Burnside‘s new cookbook is for you.Β  The Homesteader’s Kitchen: Recipes from Farm to Table features more than 100 easy-to-follow recipes that harness the power of whole foods.

Here’s one of my favorite vegan recipes from the book: Indonesian Tempeh Sticks with Gado-Gado.

Indonesian Tempeh Sticks with Gado-Gado

From The Homesteader’s Kitchen: Recipes from Farm to Table by Robin Burnside

For family gatherings and summer barbecues, bake tempeh sticks or cutlets ahead of time and remove them from the oven when the marinade is fully absorbed, but before they begin to brown. When you’re ready to eat, lightly grill the flavor-infused sticks over the coals for a vegetarian protein offering. Make a big batch! These are very yummy morsels and everyone will want a piece or two – not only your grateful vegetarian guests. This is also an excellent marinade for grilled chicken, shrimp, or other meats – just omit the vegetable stock or water from the recipe.



  • 1/2 pound tempeh*


  • 1/3 cup tamari, nama shoyu, or soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon unrefined or toasted sesame oil
  • 1/2 teaspoon whole or ground coriander
  • 2 to 3 tablespoons honey or agave nector
  • 1 teaspoon dry mustard
  • 1/4 teaspoon red chile flakes, optional
  • 1/3 cup vegetable stock or water
  • 2 cups Gado-Gado (see recipe below)

Cut the tempeh cake into 16 sticks, each one 1 x 2-inches and about 1/2-inch thick. Lay the sticks side-by-side in a 9 x 13-inch glass or ovenproof baking dish. Combine marinade ingredients, except for the vegetable stock, in a small bowl, mix well, and pour over the tempeh, wiggling the dish to evenly coat. Cover and let the tempeh marinade for several hours or overnight in refrigerator, turning the pieces over from time to time.

Preheat oven to 350 degrees F.

Pour the vegetable stock over the tempeh and blend it evenly into the marinade. Put the tempeh in the oven and bake for 30-40 minutes, or until most of the liquid is absorbed and the pieces begin to brown. Serve hot with Gado-Gado on the side. Store cooked and cooled tempeh strips in an airtight container in the refrigerator for 5-7 days.

* Tempeh soaks up flavors like a sponge, is easy to work with, and can be integrated into almost any meal as a substitute for fish, poultry, or meat as a vegan protein option. Cultured soybeans, usually combined with grains, land and sea vegetables, and other flavorings are fermented to create a cake that is then cut into strips, cutlets, or sprinkles, depending on what you’re making. This easily digested high-quality plant protein is simple to work with and ready to be transformed with your creative touch.

Up next: Gado-Gado Recipe

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