Quick BBQ Tempeh

  • 200 grams Tasty Tempeh (natural) cut into cubes or triangles 

  • approximately 1 cup BBQ sauce (you can use store-bought sauce to save time)


  1. Make marinade by mixing equal volumes of BBQ sauce and hot water from the kettle. (You need enough marinade so that tempeh is halfway covered by the marinade). If you like it spicy, feel free to add some hot sauce to the marinade. 

  2. Marinate tempeh for an hour. 

  3. Bake tempeh with marinade at about 180°C (350°F), flipping it a few times. 

  4. Once the tempeh is browned and sticky, it's done! 

Easy BBQ Tempeh Jan 2019 Full plate.jpg

Maple Glazed Tempeh




  • 200 grams Tasty Tempeh (natural)

  • ½ cup balsamic vinegar

  • 2 tablespoons maple syrup

  • 2 tablespoons tamari

  • 2 cloves garlic, minced

  • ¼ cup olive oil

  • 1 teaspoon dried thyme




1. For the marinade, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme in a bowl.

2. Add the tempeh to the bowl, stir and cover.

3. Let sit in the fridge for 2-24 hours, mixing occasionally.

4. When you are ready to cook, preheat oven to 180°C (350°F),.

5. Place tempeh and sauce in a glass dish and cook covered for 20 minutes. Remove from oven, stir around and bake for another 15-20 minutes.

6. Remove tempeh cubes and serve with any remaining sauce that may still be in the dish. 


 Tip: Tastes great with a green salad, raw, steamed or baked veggies as well as rice or noodles. Enjoy!


Pan Glazed Orange Tempeh

  • 200 grams of Tasty Tempeh, cut into in triangles or cubes

  • 1 cup freshly squeezed orange juice (3-4 large juicy oranges)

  • 1 tablespoon freshly grated ginger

  • 2 teaspoons tamari (or soy sauce)

  • 1 1/2 tablespoons mirin

  • 2 teaspoons maple syrup

  • 1/2 teaspoon ground coriander

  • 2 small garlic cloves, crushed

  • 2 tablespoons coconut oil, ghee, or olive oil

  • juice from 1/2 lime

  • a handful of cilantro (coriander) leaves


  1. Mix the orange juice in a small bowl with the ginger, tamari, mirin, and maple syrup, ground coriander, and garlic. Set aside.

  2. Cut the tempeh into thin-ish, bite-sized pieces, and pat dry with a paper towel or clean cloth towel.

  3. Put the coconut oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden.

  4. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.


Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.

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Oven Baked Peanut Glazed Tempeh

  • 200 grams Tasty Tempeh (natural) cut into bite size pieces

  • 1 whole fresh or dried chili (minced/crushed) or 1/4 tsp red pepper flakes

  • 1 1/2 tablespoon sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)

  • 2 tablespoons salted creamy peanut (or almond or cashew butter)

  • 2 tablespoons tamari or soy sauce

  • 2 tablespoons lime juice

  • 3 tablespoons maple syrup


  1. Make the marinade by mixing  chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed.

  2. Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for 1 to 24 hours. While marinating, toss/stir occasionally to ensure even coating. (Just before baking, you could also drizzle with a bit more maple syrup and tamari for extra flavor. )

  3. Once marinated, preheat oven to 190°C (375°F),  and line a baking sheet with parchment paper. Add tempeh to the pan and reserve any leftover marinade to brush/coat the tempeh once baked.

  4. Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.

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Tempeh Bacon




  • 1 200 gram package Tasty Tempeh (natural) (sliced into about 8-10 thin strips)

  • ¼ cup maple syrup

  • 3 tablespoons tamari or soy sauce

  • ¼ teaspoon drop liquid smoke

  • 1 teaspoon garlic powder

  • 1 ¼ cup water

  • pinch of salt

  • pinch of clove powder, or a few whole clove pieces

  • ¼ cup sunflower oil




  1. In a mixing bowl combine all ingredients except tempeh.

  2. Place tempeh in a small casserole dish or glass pie plate. Cover in marinade.

  3. Bake at 180°C (350°F), for 30 minutes, turning the tempeh once or twice.


Serve as an addition to your breakfast, or in a tempeh BLT (Bacon, Lettuce, Tomato) sandwich.

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Tempeh Bolognese




  • 1 200 gram package Tasty Tempeh (natural), crumbled

  • 1 teaspoon red pepper flakes

  • 2 cloves garlic, crushed

  • 1 cup mushrooms, chopped

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 4 tablespoons extra virgin olive oil

  • 1 medium organic onion, chopped

  • ½ cup red wine

  • 2 medium tomatoes, diced

  • 1 tablespoon organic tamari

  • vegan cheese topping or nutritional yeast (optional)




  1. Use hands or food processor to crumble tempeh.

  2. Add oil to a medium, nonstick skillet over medium heat. Add tempeh and sauté, stirring continuously just until golden.

  3. Add the garlic, onion and red pepper and sauté for 2 minutes.

  4. Add the tamari, red wine, oregano, mushrooms, basil and tomatoes. Simmer for 15 minutes and serve with your favorite pasta.

  5. Sprinkle with optional vegan cheese or nutritional yeast.



Tempeh Chili*



  •  1 to 2 packages (200 grams) Tasty Tempeh (natural) (crumbled)

    •    1 large onion, chopped

    •    3 large cloves garlic, minced

    •    2 tablespoons olive oil or 1/4 cup water, for sauteeing

    •    1 can (15 oz.) red kidney beans, drained and rinsed

    •    1 can (15 oz.) pinto beans, drained and rinsed

    •    1 can (15 oz.) black beans, drained and rinsed

    (you can use two cans instead of three or you can use            any combination of these beans you like or use two                cans instead of three)

    •    1 can (28 oz.) diced fire roasted tomatoes and            juices or 3 cups fresh diced tomatoes

    •    1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced

    •    2 tablespoons chili powder

    •    1 teaspoon cumin

    •    1/2 – 1 teaspoon garlic powder, optional

    •    1/2 teaspoon chipotle powder

    •    1 teaspoon cacao powder (optional)

    •    salt & freshly cracked pepper to taste

    •    1 bottle dark beer (1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water

    •    scallions (for garnish)


1.    In a large pot, heat  oil/water over medium heat. 

2.    Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently.

3.    Add beans, tomatoes, green chili/bell pepper and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 1 hour.

4.    Serve with cashew sour cream, green onions and/or cilantro.

* This recipe was adapted from The Simple Veganista

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   Tempeh Taco Meat*




  • 200 grams Tasty Tempeh (natural)

  • 8 corn tortillas

  • ¼ yellow onion

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons chili powder

  • 1 teaspoon cumin

  • ½ teaspoon paprika

  • ¼ teaspoon garlic powder

  • ¼ teaspoon oregano

  • ¼ teaspoon cayenne

  • ¼ teaspoon black pepper

  • ½ teaspoon sea salt




  1. Heat olive oil in a pan over medium-high heat.

  2. Add onion to pan and cook until just softened, about 3 minutes.

  3. Use hands to break the tempeh into small pieces and then add tempeh to pan and cook until it begins to brown, 5 - 7 minutes.

  4. Add spices to pan along with ⅓ cup of water. Stir mixture to evenly coat tempeh with spices. Continue to cook until water is completely absorbed and tempeh begins to brown and get crispy on the edges, 10 - 12 minutes, stirring occasionally to prevent sticking.

  5. While the tempeh cooks, heat your tortillas in a small skillet over medium-high heat. Warming on each side for about 2 minutes.

  6. To serve, spoon tempeh into warmed tortillas and pile on your desired toppings.


Optional toppings for tacos include cashew sour cream, hot sauce, sauteed peppers, chopped tomatoes, avocado or guacamole, cilantro, chopped onion, jalapenos, etc.


*This recipe was adapted from The Mostly Vegan

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 Tempeh Rueben*




  • 200 grams Tasty Tempeh (natural) 

  • 1/2 cup (120 ml) vegetable broth

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon vegan Worcestershire sauce

  • 1 teaspoon liquid smoke

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 4 slices rye bread (or another vegan bread)

  • 1/2 (75 grams) sauerkraut

  • vegan swiss cheese (optional)

  • 2 tablespoons oil

  • 1 tablespoon vegan butter

 Russian dressing

  • ½ cup (120 ml) vegan mayo 

  • 1 – 2 tablespoons ketchup 

  • 2 tablespoons finely diced pickles or gherkins 

  • 1 tablespoon finely diced red onion 

  • 2 teaspoons horseradish 

  • ¼ teaspoon vegan Worcestershire sauce or Maggi seasoning

  • A pinch of salt (if necessary) 



  1. Cut tempeh in 4 thin rectangular slices (2 pieces for each sandwich)

  2.  Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh and marinade for at least 30 minutes.

  3.  Heat a large cast iron skillet over medium heat with 2 tablespoons oil. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook off in the skillet. This allows the flavors to seep into the tempeh deeper.

  4. Butter 4 slices of  bread. Place on the skillet and cook for 3-4 minutes, until lightly brown. Flip bread. On the cooked sides of the bread, add Russian dressing to all slices. Divide the sauerkraut between half of the slices, top with pieces cooked tempeh (two per sandwich) ,  and add one slice of vegan swiss cheese per sandwich (if using). Put the sandwiches together and then cook them on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.

  5.  Remove from heat and serve immediately.                   


*This recipe was adapted from My Darling Vegan


Easy Indonesian Tempeh


  • 2 tablespoon oil

  • 1/2 onion, thinly sliced

  • 200 grams Tasty Tempeh (natural), cut into 1/2 inch cubes and pre-fried

  • 2 tomatoes, chopped

  • 1/4 cup soy sauce

  • 1 diced green chili (optional)

  • 3 tbsp raw cane sugar

  • Water if needed




  1. Heat 2 tablespoons oil in a pan or wok. Add onion and fry until the onion begins to turn clear.

  2. Add tomatoes and fry for 2-3 minutes more.

  3. Add the soy sauce, sugar and tempeh and mix until well coated. Add a bit of water if the sauce is too thick.


Serve in a bowl or with rice and salad or veggies.

Tempeh Schnitzel




  • 400 grams Tasty Tempeh (natural)

  • 2 tablespoon oil for frying

  • ½ cup floor for dredging

  • ½ cup non-dairy milk for breading

  • ½ cup fine cornmeal

  • ¼ cup nutritional yeast

  • 1 teaspoon salt and generous amount of ground pepper

  • thyme, to taste

  • cayenne pepper, to taste

  • sage, to taste




  1. Cut tempeh into three portions the long way, so that you have flat cutlet shaped pieces

  2. Heat oil in a large frying pan.

  3. Mix cornmeal, flour, nutritional yeast and seasonings together and pour out onto a large plate or shallow bowl.

  4. Place additional ½ cup flour on a separate plate or shallow bowl.

  5. Place milk in another separate shallow bowl.

  6. Dredge tempeh slices in this order: 1. plain flour, 2. Milk,   3. seasoned flour mixture. 

  7. Fry breaded tempeh in oil for about 5 minutes each side.

Serve as you would a traditional schnitzel (with potatoes and cabbage, for example) or in sandwiches (with avocado, vegan mayonnaise, tomatoes and greens, for example) or in any meal that a flavorful protein source is desired.

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