20 Delicious Tempeh Recipes for Every Occasion

Ready to fall in love with tempeh all over again? Whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food, we’ve got you covered with 20 Delicious Tempeh Recipes for Every Occasion. From smoky BBQ to creamy curries, these dishes are sure to inspire your next meal. Let’s dive into the versatile world of tempeh and discover your new favorite recipe today!

Spicy Tempeh Stir Fry

Spice up your weeknight dinner with this Spicy Tempeh Stir Fry, a perfect blend of heat, crunch, and umami that comes together in just 20 minutes.

Ingredients

• 8 oz tempeh, cubed
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tempeh cubes and cook for 5 minutes, until golden brown. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper and broccoli florets, stir-frying for 3 minutes until slightly tender.
3. Add minced garlic, soy sauce, sriracha, honey, and red pepper flakes to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return tempeh to the skillet, tossing everything together for 2 minutes until well coated and heated through.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the tempeh’s ability to soak up the spicy-sweet sauce, creating a flavor-packed bite every time.

Tip: For an extra crunch, sprinkle with toasted sesame seeds just before serving.

Tempeh Bacon BLT Sandwich

Craving a smoky, savory twist on the classic BLT? This Tempeh Bacon BLT Sandwich packs all the flavor without the meat, making it a hearty option for vegetarians and bacon lovers alike.

Ingredients

• 8 oz tempeh, sliced into thin strips
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp liquid smoke
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 slices whole grain bread, toasted
• 2 tbsp vegan mayonnaise
• 4 leaves romaine lettuce
• 1 medium tomato, sliced

Instructions

1. In a shallow dish, whisk together soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper. Add tempeh strips, turning to coat, and let marinate for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add tempeh and cook for 3-4 minutes per side until crispy and browned.
3. Spread vegan mayonnaise on toasted bread slices. Layer with romaine lettuce, tomato slices, and tempeh bacon. Top with remaining bread slices.

The magic of this sandwich lies in the tempeh bacon’s perfect balance of smokiness and sweetness, creating a satisfying crunch in every bite.

Tip: For an extra flavor boost, lightly toast the bread with a bit of garlic butter before assembling the sandwich.

BBQ Tempeh Skewers

These BBQ Tempeh Skewers are a smoky, sweet, and utterly satisfying twist on classic barbecue, perfect for your next cookout or weeknight dinner.

Ingredients

• 8 oz tempeh, cut into 1-inch cubes
• 1/4 cup BBQ sauce
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. In a bowl, whisk together 1/4 cup BBQ sauce, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. Add the tempeh cubes to the bowl, tossing gently to coat them evenly in the marinade. Let sit for 10 minutes.
4. Thread the marinated tempeh onto the soaked skewers, leaving a little space between each cube.
5. Grill the skewers for 3-4 minutes on each side, brushing with any remaining marinade, until they’re nicely charred and heated through.

The magic of these skewers lies in the tempeh’s ability to soak up all that smoky BBQ flavor while getting irresistibly crispy on the edges.

Tip: For an extra flavor boost, drizzle the skewers with a little extra BBQ sauce right before serving.

Tempeh and Avocado Salad

Looking for a refreshing yet hearty salad that packs a protein punch? This Tempeh and Avocado Salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 8 oz tempeh, cubed
• 1 large avocado, diced
• 2 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, maple syrup, smoked paprika, salt, and black pepper. Add tempeh cubes and toss to coat. Let marinate for 10 minutes.
2. Heat a non-stick skillet over medium heat. Add the tempeh and cook for 3-4 minutes on each side until golden brown.
3. In a large salad bowl, combine mixed greens, avocado, and red onion. Drizzle with lemon juice and toss gently.
4. Top the salad with the cooked tempeh. Serve immediately.

The smoky tempeh paired with creamy avocado creates a satisfying contrast that’s both flavorful and filling. Perfect for those days when you want something light yet substantial.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Tempeh Tacos with Mango Salsa

These Tempeh Tacos with Mango Salsa are a vibrant, flavorful twist on taco night, combining the hearty texture of tempeh with the sweet and spicy kick of fresh mango salsa.

Ingredients

• 8 oz tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced mango
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 8 small corn tortillas
• 1 avocado, sliced

Instructions

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh, cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until tempeh is golden and crispy.
2. In a bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice to make the salsa. Set aside.
3. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Assemble tacos by dividing the tempeh among the tortillas, topping with mango salsa and avocado slices.

The contrast between the crispy tempeh and the juicy mango salsa creates a taco that’s bursting with textures and flavors, perfect for a summer evening.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the tempeh while cooking.

Crispy Tempeh Nuggets

These Crispy Tempeh Nuggets are a game-changer for anyone looking to add a crunchy, protein-packed option to their meal rotation. Perfect for dipping or topping salads, they’re surprisingly simple to make at home.

Ingredients

• 1 (8 oz) package tempeh, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 cup panko breadcrumbs
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the almond milk and apple cider vinegar; set aside to thicken for 5 minutes.
3. In a separate bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
4. Dip each tempeh cube into the flour mixture, then into the almond milk mixture, and finally coat with panko breadcrumbs, pressing gently to adhere.
5. Place the coated tempeh cubes on the prepared baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

The magic of these nuggets lies in their double crunch—first from the panko, then from the perfectly baked tempeh inside. They’re a testament to how satisfying plant-based eating can be.

Tip: For an extra flavor boost, toss the baked nuggets in your favorite sauce right before serving.

Tempeh Bolognese Pasta

Looking for a hearty, plant-based twist on the classic Bolognese? This Tempeh Bolognese Pasta is packed with umami flavors and a satisfying texture that’ll win over even the most devout meat lovers.

Ingredients

• 8 oz tempeh, crumbled
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 (14.5 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 12 oz pasta of choice
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add crumbled tempeh and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add onion, garlic, carrot, and celery to the skillet. Cook for another 5 minutes, until vegetables are softened.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Pour in vegetable broth and bring to a simmer. Reduce heat to low and let it cook for 15 minutes, stirring occasionally.
4. Meanwhile, cook pasta according to package instructions until al dente. Drain and return to the pot.
5. Add the tempeh Bolognese sauce to the pasta and toss to combine. Serve hot, garnished with fresh basil leaves.

The secret to this dish’s depth of flavor? Browning the tempeh first gives it a meaty texture, while the simmered sauce melds all the savory, herby notes together.

Tip: For an extra flavor boost, try adding a splash of red wine to the sauce along with the vegetable broth.

Maple Glazed Tempeh

Maple Glazed Tempeh is a sweet and savory dish that’s perfect for adding a protein-packed punch to your weeknight dinners. It’s surprisingly simple to make and packs a flavor that’ll have everyone asking for seconds.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add tempeh strips and cook for 3-4 minutes on each side until golden brown.
2. In a small bowl, whisk together maple syrup, soy sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper.
3. Pour the maple glaze over the tempeh in the skillet. Reduce heat to low and simmer for 5-7 minutes, flipping the tempeh occasionally, until the glaze thickens and coats the tempeh evenly.
4. Remove from heat and let sit for 2 minutes before serving to allow the glaze to set slightly.

The magic of this dish lies in the caramelized maple glaze that clings to the tempeh, creating a sticky, sweet exterior with a tender, nutty interior.

Tip: For an extra crunch, try baking the glazed tempeh at 375°F for 10 minutes after simmering.

Tempeh Reuben Sandwich

Transform your lunch routine with this hearty Tempeh Reuben Sandwich, a plant-based twist on the classic that’s packed with flavor and texture.

Ingredients

• 8 oz tempeh, sliced into 1/4-inch thick strips
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sauerkraut, drained
• 2 tbsp thousand island dressing
• 4 slices rye bread
• 2 slices Swiss cheese
• 1 tbsp butter, softened

Instructions

1. Heat olive oil in a skillet over medium heat. Add tempeh strips, sprinkle with salt and black pepper, and cook for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
2. In the same skillet, add sauerkraut and cook for 2 minutes until warmed through. Remove from heat.
3. Spread thousand island dressing on one side of each rye bread slice. Layer tempeh, sauerkraut, and Swiss cheese on two slices. Top with the remaining bread slices, dressing side down.
4. Butter the outside of each sandwich. Cook in a skillet over medium heat for 3-4 minutes on each side, until the bread is toasted and the cheese is melted.

The crispy tempeh and tangy sauerkraut create a satisfying contrast, while the melted Swiss cheese brings it all together in this unforgettable sandwich.

Tip: For an extra crunch, toast the rye bread before assembling the sandwich.

Tempeh Curry with Coconut Milk

Warm up your kitchen with this comforting Tempeh Curry, where rich coconut milk meets hearty tempeh in a symphony of flavors.

Ingredients

• 1 package (8 oz) tempeh, cubed
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 cup spinach, loosely packed
• Salt to taste

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add tempeh and cook until golden, about 3 minutes per side. Remove and set aside.
2. In the same skillet, add onion, garlic, and ginger. Sauté until soft, about 5 minutes.
3. Stir in curry powder, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
4. Pour in coconut milk, soy sauce, and maple syrup. Bring to a simmer.
5. Return tempeh to the skillet, coating well with the sauce. Simmer for 10 minutes, stirring occasionally.
6. Add spinach and cook until just wilted, about 2 minutes. Season with salt to taste.

The magic of this dish lies in the tempeh’s ability to soak up the aromatic curry sauce, creating a texture that’s both tender and satisfyingly chewy.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Grilled Tempeh with Chimichurri Sauce

Grilled Tempeh with Chimichurri Sauce is a vibrant, protein-packed dish that brings a burst of fresh flavors to your table, perfect for those who love a hearty yet healthy meal.

Ingredients

• 1 package (8 oz) tempeh, sliced into 1/2-inch thick strips
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 clove minced garlic. Add tempeh strips, turning to coat. Let marinate for 15 minutes.
2. While tempeh marinates, combine 1 cup parsley, 1/4 cup cilantro, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and 1/4 tsp salt in a bowl to make the chimichurri sauce. Set aside.
3. Heat a grill or grill pan over medium-high heat. Grill tempeh for 3-4 minutes per side, until grill marks appear and tempeh is heated through.
4. Serve grilled tempeh with chimichurri sauce drizzled on top or on the side for dipping.

The smoky tempeh paired with the zesty chimichurri creates a delightful contrast that’s both satisfying and refreshing.

Tip: For an extra flavor boost, let the tempeh marinate for up to an hour before grilling.

Tempeh Sausage Crumbles

Looking for a plant-based alternative that doesn’t skimp on flavor? These Tempeh Sausage Crumbles are your answer, packing a punch with herbs and spices that’ll make you forget it’s not meat.

Ingredients

• 8 oz tempeh, crumbled
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp fennel seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Stir in soy sauce, maple syrup, smoked paprika, fennel seeds, garlic powder, onion powder, red pepper flakes, and black pepper. Cook for another 5 minutes, stirring frequently, until the tempeh is crispy and well-coated with the spices.
3. Remove from heat and let cool slightly before serving. The crumbles will crisp up a bit more as they cool.

What sets these crumbles apart is the perfect balance of smoky, sweet, and spicy flavors, making them a versatile topping for pizzas, pastas, or salads.

Tip: For an extra crispy texture, spread the cooked crumbles on a baking sheet and broil for 2-3 minutes, watching closely to prevent burning.

Tempeh and Sweet Potato Hash

Start your morning with a hearty and flavorful Tempeh and Sweet Potato Hash that’s as nutritious as it is delicious. This dish combines the earthy flavors of tempeh and sweet potatoes with a hint of spice for a satisfying breakfast or brunch.

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato, diced into 1/2-inch cubes
• 1 package (8 oz) tempeh, crumbled
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato and cook for 10 minutes, stirring occasionally, until slightly softened.
2. Add crumbled tempeh, smoked paprika, garlic powder, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring frequently, until the tempeh is lightly browned and the sweet potatoes are tender.
3. Sprinkle with chopped green onions and cook for 1 minute more.
4. Serve hot, enjoying the perfect balance of textures between the crispy tempeh and soft sweet potatoes.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Tempeh Chili

This hearty Tempeh Chili is a plant-based twist on a classic, packed with protein and smoky flavors that will warm you right up.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 8 ounces tempeh, crumbled
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon maple syrup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes.
2. Stir in the garlic and crumbled tempeh, cooking for another 3 minutes until the tempeh starts to brown.
3. Add the chili powder, cumin, smoked paprika, and salt, stirring to coat the tempeh and vegetables evenly.
4. Pour in the diced tomatoes, kidney beans, vegetable broth, and maple syrup. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
5. Serve hot, garnished with your favorite toppings like avocado or cilantro.

The smoky paprika and maple syrup create a depth of flavor that makes this chili stand out, while the tempeh adds a satisfying texture.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Tempeh Satay with Peanut Sauce

Get ready to fall in love with this Tempeh Satay with Peanut Sauce, a plant-based twist on the classic that’s bursting with flavor and perfect for your next gathering.

Ingredients

• 8 oz tempeh, cut into 1-inch strips
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 1 tbsp sriracha
• 1 tbsp brown sugar
• 1/4 cup water
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, lime juice, and garlic powder. Add tempeh strips, ensuring they’re fully coated. Marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Thread marinated tempeh onto skewers. Grill for 3-4 minutes per side, until charred.
3. For the peanut sauce, combine peanut butter, coconut milk, sriracha, brown sugar, and water in a saucepan over low heat. Stir until smooth and heated through, about 5 minutes.
4. Serve grilled tempeh skewers with warm peanut sauce for dipping.

The magic of this dish lies in the smoky tempeh paired with the creamy, spicy peanut sauce—a combo that’s sure to impress even the meat-lovers at your table.

Tip: For an extra flavor boost, sprinkle chopped peanuts and cilantro over the skewers before serving.

Tempeh Burgers with Caramelized Onions

These Tempeh Burgers with Caramelized Onions are a hearty, plant-based twist on the classic burger, offering a satisfying crunch and a sweet, savory depth that’ll have everyone asking for seconds.

Ingredients

• 1 package (8 oz) tempeh, crumbled
• 1 large onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 1 egg (or flax egg for vegan option)
• 4 burger buns
• Lettuce and tomato, for serving

Instructions

1. In a skillet over medium heat, heat 1 tbsp olive oil. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. Set aside.
2. In a large bowl, combine crumbled tempeh, soy sauce, smoked paprika, garlic powder, salt, and black pepper. Mix well to incorporate all the seasonings.
3. Add breadcrumbs and egg to the tempeh mixture, stirring until the mixture holds together. Form into 4 equal patties.
4. Heat the remaining 1 tbsp olive oil in the same skillet over medium heat. Cook the patties for 4-5 minutes per side, until crispy and golden.
5. Serve the tempeh burgers on buns, topped with caramelized onions, lettuce, and tomato.

The magic of these burgers lies in the smoky tempeh paired with the sweet onions, creating a flavor profile that’s both complex and comforting.

Tip: For an extra flavor boost, try adding a slice of vegan cheese to the patties in the last minute of cooking, letting it melt slightly before serving.

Tempeh and Kale Stir Fry

Looking for a quick, nutritious weeknight dinner? This Tempeh and Kale Stir Fry packs a punch of flavor and comes together in just 20 minutes.

Ingredients

• 8 oz tempeh, cubed
• 4 cups kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add tempeh cubes and cook for 5 minutes, until golden brown on all sides. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add chopped kale to the skillet, stirring frequently for about 3 minutes until it begins to wilt.
4. Return the tempeh to the skillet. Add 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Stir well to combine and cook for another 2 minutes, ensuring everything is evenly coated and heated through.
5. Season with salt to taste and serve immediately.

The smoky sweetness of the maple syrup paired with the earthy tempeh creates a depth of flavor that’s unexpectedly delightful for such a simple dish.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Tempeh Meatballs in Marinara Sauce

These Tempeh Meatballs in Marinara Sauce are a hearty, plant-based twist on a classic that even meat-lovers will adore. Packed with flavor and perfect for pasta night, they’re sure to become a staple in your kitchen.

Ingredients

• 1 (8-ounce) package tempeh, crumbled
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for vegans)
• 1 large egg, beaten (or flax egg for vegan)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine crumbled tempeh, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with olive oil.
4. Bake for 20 minutes, flipping halfway through, until the meatballs are golden and firm.
5. While the meatballs bake, heat marinara sauce in a large skillet over medium heat. Once the meatballs are done, add them to the skillet and simmer for 5 minutes to let the flavors meld.
6. Garnish with fresh basil before serving.

The secret to these meatballs’ irresistible texture? Tempeh’s natural firmness holds up beautifully, creating a satisfying bite that’s surprisingly meat-like.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the tempeh mixture before baking.

Tempeh and Quinoa Stuffed Peppers

These Tempeh and Quinoa Stuffed Peppers are a hearty, plant-based delight that’s as nutritious as it is colorful, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 8 oz tempeh, crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup tomato sauce
• 1/2 cup shredded vegan cheese (optional)
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in crumbled tempeh, cumin, smoked paprika, and salt, cooking for another 5 minutes.
4. Mix the cooked quinoa and tempeh mixture together in a bowl, then stir in the tomato sauce. Spoon the filling into the bell peppers, topping with vegan cheese if using.
5. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through. Garnish with fresh cilantro before serving.

The smoky tempeh and fluffy quinoa create a satisfying texture contrast, while the bell peppers add a sweet crunch that’s irresistible.

Tip: For an extra flavor boost, try adding a dash of lime juice to the filling before baking.

Tempeh Shawarma Wrap

Spice up your lunch routine with this Tempeh Shawarma Wrap, a plant-based twist on the classic Middle Eastern favorite that’s packed with flavor and easy to make at home.

Ingredients

• 8 oz tempeh, sliced into thin strips
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup tahini sauce

Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, turmeric, salt, and black pepper. Add tempeh strips, tossing to coat evenly. Let marinate for at least 15 minutes.
2. Heat a large skillet over medium heat. Add the marinated tempeh and cook for 5-7 minutes, stirring occasionally, until golden and slightly crispy.
3. Warm the tortillas in a dry skillet for about 30 seconds on each side.
4. To assemble the wraps, spread tahini sauce on each tortilla, then layer with tempeh, lettuce, and tomatoes. Roll up tightly and serve.

The magic of this wrap lies in the tempeh’s meaty texture and the bold spices that mimic traditional shawarma, making it a satisfying meal any day of the week.

Tip: For an extra crunch, add some pickled vegetables or a sprinkle of crushed nuts before rolling up your wrap.

Conclusion

We hope this roundup of 20 delicious tempeh recipes inspires your next meal, whether you’re cooking for a special occasion or just a weeknight dinner. Each recipe is a testament to tempeh’s versatility and flavor. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the tempeh love. Happy cooking!