Tempeh Recipes

Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe. Here, we braise tempeh in hot sauce to infuse it with buffalo-flavor before tucking it in a toasty whole-wheat bun.

Tempeh's toothsome texture and boundless flavor and adaptability make it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with deep umami flavor. Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves 300mg sodium over the traditional meaty street-cart meal.

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Got leftovers? Pile this tempeh and veggie combo into a whole-wheat wrap for a perfect to-go lunch.

Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.

The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.

Make sure you've got something for everyone at your next summer get-together by throwing these tasty vegetarian kebabs on the barbie.

Topped with cool coleslaw, these saucy vegetarian sandwiches are a great way to try tempeh for the first time. Substitute wild rice or three-grain tempeh, if available.

Bright in both color and flavor, this stir-fry will become a vegetarian weeknight favorite. Substitute extra-firm tofu, if desired.

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.

These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.

To peel the tomato this recipe calls for with ease, use a sharp knife to cut a shallow “X” in the bottom of each tomato. Drop the tomatoes into boiling water for 15 to 20 seconds, then remove them with a slotted spoon or tongs. Plunge the tomatoes into ice water and the skins will come off with no trouble.

Probably the most well-known Malaysian dish, rendang is a curried stew that cooks down, concentrating the sauce's flavors. The pan should be nearly dry at the end of cooking; this distinguishes a rendang dish from a saucy curry. Serve with rice and steamed carrots.

This woodsy dish should be rustic, but don’t let the leeks this recipe calls for bring too much earthiness. Notorious for hiding dirt within their concentric layers, leeks require thorough washing.

Basmati rice—an aromatic, long-grain variety—is dry and fluffy when cooked, which makes it a nice accompaniment to this fragrant curry.

The papery brown skin and gnarled root of fresh ginger can be puzzling to deal with if you are unfamiliar with it. Its powerful scent and peppery flavor smooth out during cooking and add a liveliness to dishes.

Without the vegetable broth this would be a collection of sautéed veggies, but the broth unifies the flavors into a coherent dish. Ratatouille is normally vegetarian anyway, but we've subbed tempeh for the usual eggplant to give it a meatier texture.