The Best Tempeh Recipe Roundup

Tempeh is one of my favorite meatless proteins – it’s versatile, easy to prepare, and so delicious! My love for tempeh started back in grad school when I had my first tempeh reuben sandwich. It was awesome to enjoy my favorite sandwich again after going vegetarian a few years earlier! Now I love tempeh in salads, wraps, stir-fries and more.

What exactly is tempeh, you ask? Well just like tofu, it’s made from soybeans – but with tempeh, the soybeans are left whole and fermented, then pressed into a rectangle. It’s got a nice earthy taste and dense, chewy texture and it soaks up other flavors really well, making it a perfect base for lots of delicious meals. Here are some of my favorite ways to eat tempeh!

Healthier Tempeh Reuben

The tempeh reuben is where it all began for me. This version from Half Baked Harvest features healthier 1000 Island Dressing and marinated pan-fried tempeh. It’s just as satisfying as a regular reuben, but much healthier and totally meat free – something I can get behind!

Skillet Tempeh Enchiladas

My skillet tempeh enchiladas make use of two of my favorite things: tempeh and my cast iron skillet. Enchiladas are so easy to customize – from the filling to the salsa and cheese, you can really make them your own. These ones filled with crumbled tempeh are by far my favorite!

5-Spice Tempeh Salad with Avocado Ranch Dressing

I love the hearty texture of crumbled tempeh – it really takes a simple salad up a notch and makes it much more filling. My 5-Spice Tempeh Salad with Avocado Ranch Dressing is a super flavorful and hearty vegan salad that won’t leave you wishing for more.

Tempeh Taco Salad with Cilantro Avocado Dressing

I love salads that are piled high with veggies and flavorful toppings, and my Tempeh Taco Salad with Cilantro Avocado Dressing fits the bill. It’s a healthier version of a taco salad, which is typically loaded down with more meat, cheese, and chips than actual salad, but it still fills all the same cravings. Crumbled taco-seasoned tempeh makes a perfect stand in for ground meat, and tastes surprisingly meaty!

Smoky Tempeh with Quinoa and Snap Peas

My Smoky Tempeh with Quinoa and Snap Peas is such a simple & flavorful meal. It packs in plant-based protein, whole grains, and veggies all in one meal and is easy enough for a quick weeknight dinner!

Kung Pao Tempeh

Lots of people think it’s the meat that makes Chinese food taste so good – but in this case, it’s my incredible Kung Pao sauce! Tempeh does a great job of soaking up the flavors in this sweet, salty, and tangy sauce, making it even more craveable than the original.

Spanish Rice & Buffalo Tempeh Wrap with Kale & Bell Pepper

The Spanish rice and spicy buffalo sauce give these wraps from Vegan Richa loads of flavor. They’re spicy, savory, hearty, and pack in some colorful veggies, too!

15-minute Brussels Sprout & Tempeh Stir Fry

This stir fry from Shira at In Pursuit of More is so incredibly fast and easy. I love the combination of brussels sprouts and tempeh, too – this dish has all of the hearty, earthy goodness!

Grilled Corn, Tempeh, and Summer Vegetable Salad

This salad from In Pursuit of More is exactly what I crave when the weather gets warm: grilled sweet corn, lots of veggies, fresh herbs, and hearty tempeh. What more could you ask for?

Blissed-Out Thai Salad with Peanut Tempeh

This salad from Minimalist Baker is one of my favorite flavor-packed meals. Between all of the veggies, fresh herbs, marinated peanut tempeh, and incredible peanut dressing, it’s a salad that won’t leave you hungry or wishing for meat.

 

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

Skillet Tempeh Enchiladas

I love my cast iron skillet and love when I find new ways to make dinner in it. Enchiladas are a favorite meal of mine and I love when I get to make them just for me. No having to please anyone else’s tastes. No accommodations for the meat eater or the kiddo who can’t handle it spicy. This tempeh enchilada is pretty much all me! That doesn’t happen all that often in this house so I like to savor the opportunity when it comes around.

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

I customized everything to my liking: from the filling, to the salsa, to the cheese — right down to the type of tortilla.

Here’s what you’re looking at:

  • sauteed crumbled tempeh with my favorite spice trio: chili pepper, turmeric and cumin
  • black beans
  • tons of cilantro
  • red and green salsa
  • spinach tortillas
  • extra sharp cheddar cheese
  • chopped avocado

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

It’s ooey, gooey, cheesy and saucy with a little crunch from the baked tortillas — the best combination, in my opinion.

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

I know what you’re thinking — did she eat this entire skillet? No. I didn’t. It’s actually quite filling from the tempeh and black beans. I had two for dinner and saved the rest for lunch today. Can’t wait to dig in!

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

If you’re wondering why I used tempeh and what the health benefits are, you’ll have to head over to my Inspired Vegetarian column on Healthy Aperture.

Click here for the recipe —-> Skillet Tempeh Enchiladas

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

Kung Pao Tempeh -- awesome veggie dinner when you're craving Chinese food!

Kung Pao Tempeh

Kung Pao Tempeh -- awesome veggie dinner when you're craving Chinese food!

Eating a primarily plant-based diet can leave you wanting more when it comes to some cuisines. Chinese food is one of them. Except for Eggplant with Garlic Sauce, Chinese veggie dishes are a bit of a drag. It’s either a ton of greasy noodles with broccoli or a soggy tofu dish. I don’t mind a good Vegetable Chow Mein, but it’s hard to come by. That being the case, I rarely enjoy Chinese food. Instead, I tend to experiment at home re-creating the great flavor of Chinese food using tempeh.

Kung Pao Tempeh #vegan #glutenfree #dinner #chinesefood

This Kung Pao Tempeh was inspired by this recipe using chickpeas. I subbed the chickpeas for tempeh and gave it my own twist. It was delicious. I find that many people think it’s the meat that makes a dish taste good. This is a prime example of how that is not always the case. It’s not the meat that makes this dish delicious, it’s the Kung Pao sauce. Master the sauce and you can have Kung Pao anything.

Kung Pao sauce with tempeh #vegan

Tempeh is a great way to experiment with Asian-inspired flavors because it soaks up the sauce so well. If you’re looking for more recipes, try one of these. Tempeh is much more meat-like in texture than tofu and a lot healthier. It also soaks up the delicious flavor that makes Chinese food so good!

Kung Pao Tempeh #vegan #dinnerFor the recipe, head on over to my Inspired Vegetarian column on Healthy Aperture. You can find it here. And don’t forget, you can eat tons more clean food just like this on my Nourish:21 Days of Clean Eating program that starts April 13th. Learn more about it below.

Nourish: 21 Days of Clean Eating spring program starts April 13th