Tempeh is a great way to add plant-based protein to any meal. We’ve rounded up our most FLAVORFUL tempeh recipes including sides, mains, and delicious appetizers. Scroll through to learn about tempeh and find some new ways to use it!
(Note: Dietary symbols listed throughout for easy navigation!)
What is Tempeh?
Tempeh is a fermented soy product that originated in Central or East Java, Indonesia, sometime around 1800 (source). It’s made of cooked, dehulled soybeans that are inoculated with mold, packed, and incubated until the beans are bound together by the mycelium (mold).
Sounds like weird science, but this fermentation process makes nutrients more available to your body. Plus, tempeh is rich in prebiotics, which are known to promote gut health. It also boasts a whole range of other health benefits, including its iron and calcium content (source).
Is Tempeh Gluten-Free?
Tempeh is made from soybeans and soybeans are gluten-free. But not all tempeh is gluten-free! So what’s the deal?
In addition to soybeans, tempeh can be made from other beans, wheat, or a combination of beans and grains. If the tempeh contains barley, wheat, or rye, it is not gluten-free.
Spicy vegan breakfast sausage made with protein-rich tempeh. Smoky, savory, and flavorful, and just 1 bowl required! A delicious, plant-based sausage alternative.
A quick and easy sandwich with spicy chipotle hummus, smoky tempeh bacon, and fresh veggies. Plant-based, fiber- and protein-packed, and just 7 ingredients and 15 minutes required!
Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, and more! Vegan + gluten-free.
30-minute Thai- and Indonesian-inspired salad with rainbow veggies, noodles, and marinated peanut tempeh! Dress with peanut sauce for a flavorful, nourishing, plant-based meal!
Incredibly flavorful Thai- and Indonesian-inspired tempeh satay infused with lemongrass, turmeric, peanut butter, and coconut aminos for a hearty, rich depth of flavor. Enjoy over rice, on salads, in wraps, or as an appetizer!
Incredibly flavorful, hearty vegan lasagna made with 10 ingredients! Tender lasagna noodles are layered with Macadamia Nut Ricotta and tempeh-infused marinara sauce! Swoon.
If you try these tempeh recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Tempeh Bacon didn’t turn out crispy for me. I was afraid of overcoming and/or drying it out. It was delicious anyway but should I have cooked it longer? Also, will it hurt to cook it longer after it has cooled? Thanks for all these great recipes!
Hi Dianna, we’re sorry it didn’t turn out crispy! It would be okay to put it back in the oven for longer even if it has cooled. Slicing it more thinly and cooking longer would be our recommendations for next time. Hope that helps!
You rock and I am grateful for your creative and delicious recipes. This too looks amazing – although I do not eat soy.
I’m wondering if the soy can be replaced by chickpeas (smashed)?
I know there are many of us who don’t eat soy so if you could offer soy alternatives with your soy based recipes, I think that would help tremendously!
Thank you – you are doing great work!
Aw, thank you for your support and feedback, Susan! Are you referring to the Italian Sausage Crumbles? We do think chickpeas (or lentils) would be nice. Let us know if you try it!
Dianna Van Vorst says
Easy Tempeh Bacon didn’t turn out crispy for me. I was afraid of overcoming and/or drying it out. It was delicious anyway but should I have cooked it longer? Also, will it hurt to cook it longer after it has cooled? Thanks for all these great recipes!
Hi Dianna, we’re sorry it didn’t turn out crispy! It would be okay to put it back in the oven for longer even if it has cooled. Slicing it more thinly and cooking longer would be our recommendations for next time. Hope that helps!
Dee says
YUM!!! Thank
Susan says
You rock and I am grateful for your creative and delicious recipes. This too looks amazing – although I do not eat soy.
I’m wondering if the soy can be replaced by chickpeas (smashed)?
I know there are many of us who don’t eat soy so if you could offer soy alternatives with your soy based recipes, I think that would help tremendously!
Thank you – you are doing great work!
Aw, thank you for your support and feedback, Susan! Are you referring to the Italian Sausage Crumbles? We do think chickpeas (or lentils) would be nice. Let us know if you try it!