Baked Tempeh Recipes

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EASY BAKED TEMPEH



Easy Baked Tempeh image

This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!

Provided by Wyntir

Categories     Appetizers and Snacks

Time 43m

Yield 2

Number Of Ingredients 8

2 tablespoons sunflower seed oil
2 tablespoons brewers' yeast
1 tablespoon dried oregano
1 tablespoon dried chives
2 teaspoons chopped fresh marjoram
2 teaspoons ground coriander
1 teaspoon salt
1 (8 ounce) package tempeh, cut into 1/2 inch squares

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.
  • Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 16.4 g, Fat 26.8 g, Fiber 4.6 g, Protein 24.4 g, SaturatedFat 4 g, Sodium 1183.4 mg, Sugar 0.2 g

BASIC OVEN-BAKED MARINATED TEMPEH



Basic Oven-Baked Marinated Tempeh image

Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.

Provided by Crescent Dragonwagon

Categories     Soy     Bake     Vegan

Yield Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole

Number Of Ingredients 6

2 tablespoons tamari or shoyu soy sauce
1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine - whatever you have on hand or goes with the flavors of whatever your end-use recipe is)
1 teaspoon Pickapeppa (optional but good) (see tip, below)
Any combination of the seasonings (see note; optional)
1 tempeh cake (8 ounces), cut in the size or shape appropriate to use
Cooking spray

Steps:

  • 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
  • 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
  • 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
  • Seasoning Tempeh
  • The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
  • Try any one to three of the following additions:
  • • 1 to 3 cloves garlic, pressed
  • • 1 to 2 teaspoons peeled grated ginger
  • • 1/4 to 1/2 teaspoon freshly ground black pepper
  • • 1 to 2 teaspoons honey
  • • 1 teaspoon ground coriander
  • • 1 to 2 teaspoons toasted sesame oil
  • • 1/2 to 1 teaspoon Tabasco or other hot sauce
  • • 1 tablespoon ketchup or tomato paste

EASY BAKED TEMPEH



Easy Baked Tempeh image

Recipe I found at RecipeSource.com and altered to suit my tastes. The sauce adds a lot of flavor to the tempeh. As it's thickening, you can adjust the spices to your liking. Good served over rice!

Provided by Yogi8

Categories     Tempeh

Time 1h

Yield 3 serving(s)

Number Of Ingredients 8

8 ounces tempeh, cut into bite-size pieces
8 ounces tomato sauce
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup cider vinegar
1/4 cup soy sauce or 1/4 cup tamari
1/4 teaspoon curry powder
1/2 teaspoon ground ginger

Steps:

  • Saute onion in oil till almost tender.
  • Combine all ingredients, except tempeh, in a pan and cook till slightly thickened, about 15 to 20 minutes.
  • Mix in tempeh and transfer to a baking dish.
  • Bake at 350 degrees for 30 minutes, or till completely heated through.

OVEN BAKED TEMPEH



Oven Baked Tempeh image

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tempeh

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ½ teaspoons olive oil
⅛ teaspoon crushed red pepper flakes
1 leek, sliced
⅓ cup shallots, chopped
½ cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
½ cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
  • Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 13.8 g, Fat 2.8 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 253.3 mg, Sugar 4.8 g

EASY TEMPEH BACON



Easy Tempeh Bacon image

Quick, crispy tempeh bacon with maximum flavor thanks to tamari, maple syrup, liquid smoke, and black pepper. Just 8 ingredients required!

Provided by Minimalist Baker

Categories     Breakfast     Side

Time 40m

Number Of Ingredients 9

8 ounces tempeh ((ensure gluten-free as needed))
1 Tbsp oil ((avocado oil // if oil-free, omit or add slightly more tamari and maple syrup))
3 Tbsp tamari ((or coconut aminos if soy-free, just use a bit more as it's not as salty as tamari))
2 ½ Tbsp maple syrup
1 healthy pinch sea salt
1 ½ tsp liquid smoke
1 ½ tsp smoked paprika
1/2 tsp ground black pepper ((plus more for coating))
1 dash cayenne ((optional // omit for less heat))

Steps:

  • Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it's easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
  • In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
  • Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
  • Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  • Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
  • Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
  • Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.

Nutrition Facts : ServingSize 1 three-slice serving, Calories 112 kcal, Carbohydrate 11 g, Protein 8.2 g, Fat 4.3 g, SaturatedFat 0.7 g, Sodium 520 mg, Fiber 3.3 g, Sugar 5.1 g, UnsaturatedFat 3.3 g

BAKED TEMPEH ENCHILADAS



Baked Tempeh Enchiladas image

This recipe was brought to a potluck by our President, Ken Jaffe, at his home in 2007. It was requested to be added to our cookbook here. He adapted the recipe from Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson. NOTE: One of our members made the recipe as it was posted originally and when it didn't turn out as she remembered, contacted Ken, who said "when it comes to spices, I never follow a recipe exactly." Since then, attempts have been made to document what Ken changed about it and they are reflected here now.

Provided by Vegetarian Network

Categories     Tempeh

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon safflower oil
1/2 cup onion (minced)
1/4 cup red bell pepper (chopped)
1 teaspoon garlic (minced)
1 1/2 tablespoons chili powder
1 teaspoon cayenne
1/2 cup water
16 ounces hot salsa
12 ounces tofu sour cream
3 cups tempeh (chopped and poached for 5 minutes)
8 small whole wheat tortillas (8-inch)

Steps:

  • Preheat oven to 350.
  • Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
  • Heat the oil in a large saucepan over medium heat.
  • Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
  • Add onion, bell pepper, and garlic to saucepan.
  • Cover and cook 5 minutes or until softened.
  • Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
  • Remove from heat and add tofu sour cream.
  • Combine 2 cups sauce and tempeh.
  • Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
  • Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
  • Uncover and bake 5 minutes longer until browned and bubbly.

Nutrition Facts : Calories 161.7, Fat 8.8, SaturatedFat 1.6, Sodium 363.5, Carbohydrate 11.7, Fiber 1.7, Sugar 2.5, Protein 12.8

EASY BAKED TEMPEH



Easy Baked Tempeh image

If you've never tried Tempeh before, you're missing a treat, especially with this awesome peanut sauce. These rice bowls are my favorite quick and easy meal, so go buy yourself some tempeh and try my Easy Baked Tempeh soon. You won't be sorry!

Provided by Brand New Vegan

Categories     Main

Time 1h10m

Number Of Ingredients 9

8oz organic tempeh
Sauce/marinade 1/4 cup low sodium soy sauce
1/4 cup low sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons rice vinegar
2 tablespoons pb2 powdered peanut butter
1 tablespoon minced garlic
1 tablespoon corn starch
1 teaspoon sriracha

Steps:

  • Cut tempeh into 1 inch cubes
  • Steam or simmer in water for 10 minutes
  • Prepare marinade/sauce by mixing all the ingredients together
  • I like to use a 1-quart jar
  • Add drained tempeh to marinade and let sit for at least 1 hour
  • Drain sauce and heat in a small saucepan until thickened
  • Place tempeh cubes on a baking sheet and bake at 375° F for 10 minutes
  • Serve over rice and veggies with sauce.

BALSAMIC MAPLE GLAZED



Balsamic Maple Glazed image

A delicious way to enjoy this fermented dish of tempeh with maple syrup and balsamic vinegar.

Provided by Meghan Telpner

Categories     Entree

Time 1h

Number Of Ingredients 8

1 package tempeh, cut into 1 inch cubes (about 225g, or 8 ounces)
1/2 cup balsamic vinegar
2 Tbs maple syrup
2 Tbs tamari
2 cloves garlic, minced
1/4 cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch

Steps:

  • In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
  • Add the tempeh to the bowl, stir and cover.
  • Let sit in the fridge for 2-24 hours, mixing occasionally.
  • Preheat oven to 350.
  • Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
  • Remove from oven, stir around and bake for another 20 minutes.
  • Remove tempeh cubes from sauce and set aside.
  • Place remaining sauce in a pan over medium heat.
  • Add arrowroot starch and stir constantly to thicken.
  • Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.

MAPLE DIJON BAKED TEMPEH



Maple Dijon Baked Tempeh image

Here's a super easy way to cook tempeh with a couple pantry ingredients. Adapted from the Clean Food recipe

Provided by Diana of thechiclife.com

Time 1h

Yield 2

Number Of Ingredients 5

1 8-ounce block tempeh
2 tbsp dijon or grain mustard
2 tbsp maple syrup
1 tbsp soy sauce
2 tbsp extra virgin olive oil

Steps:

  • Pre-heat oven to 400 degrees F. Prep a baking sheet with parchment paper.
  • Meanwhile, cut the tempeh into 1/2 inch strips and steam for 10 minutes.
  • In a medium bowl, whisk together the mustard, maple syrup, and soy sauce. Then, whisk in the extra virgin olive oil until emulsified.
  • Add steamed tempeh to the marinade, stir gently till tempeh is evenly coated, and let marinate for 15-30 minutes. (30 minutes is better, but I was in a rush and only did 15 and it came out pretty good)
  • Spread tempeh onto prepared baking sheet, laying the pieces on the wide side so they bake evenly. Bake for 10 minutes. Turn tempeh pieces to other side and bake an additional 10 minutes.
  • Let cool a bit before serving.

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  • Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
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20 VEGAN TEMPEH RECIPES FOR HEALTHY VEGAN DINNERS - VEGAN ...

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  • Steam the tempeh: bring water to a boil then place the tempeh over top in a steamer basket. Cover with a lid and steam for 15 minutes, flipping the tempeh half way through. Remove from heat and set aside to cool.
  • Cut the tempeh: Once the tempeh is cool enough to handle, cut it into triangles. Slice the block in half lengthwise then cut into triangles. You should have about 16 pieces.
  • Make the marinade: in a large bowl, combine the avocado oil, broth, vinegar, seasoning, garlic, and salt & pepper. Stir to combine, Add the tempeh to the bowl then use a spoon to toss until the pieces are evenly coated. Cover the bowl with a towel or wrap, then allow to marinate for a minimum of 1 hour or up to overnight in the refrigerator.
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‘UNBELIEVABLY VEGAN’ BAKED TEMPEH. | FROM THE GROUND UP ...
2013-07-10 3. Transfer tempeh to bowl and coat in marinade. Let sit for at least 30 minutes in the fridge. 4. Preheat oven to 350F. 5. Arrange tempeh on foil-lined baking sheet and bake for 35-40 minutes, or until browned and crispy.
From fromthegroundupwellness.com
Total Time 1 hr 20 mins


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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