Tempeh Recipes – Ten More Favorites

Although my husband and I eat a mostly vegetarian diet, he is definitely a meat-and-potatoes kind of guy at heart. After six years as a couple, I’ve never been able to convince him of the deliciousness of tofu. But the crisp, meaty texture of tempeh always appeals to him.

Unlike tofu, tempeh is fermented, which gives it a complex yeasty flavor that’s high in umami. Tempeh is easier to digest than tofu and very high in protein – about 15 grams per 1/2 cup serving.

Back in the summer, Becky wrote about ten of her favorite tempeh recipes. Because my husband and I have been relying on tempeh as a main source of protein this winter, I thought I’d share some of the recipes we’ve been enjoying:

1. Orange Pan-glazed Tempeh over quinoa and braised chard

2. Crunchy Crumbled Tempeh in everything from chili to vegan sushi

3. Charmoula Baked Tempeh with Beet Greens

4. Tempeh-Oatmeal Meatloaf

5. Barbeque Tempeh Sandwiches (my husband’s favorite)

6. Sweet and Sour Tempeh with Spicy Peanut Sauce over rice

7. Spicy Coconut Sweet Potato Soup With Greens and Crispy Tempeh Strips

8. Tempeh in Mole Negro

9. Tempeh with Mushroom-Lager Sauce over mashed potatoes

10. Maple Grilled Tempeh over brown rice and sauteed kale

Image courtesy of prideandvegudice via a Creative Commons license.

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