‘unbelievably vegan’ baked tempeh.

miso tempehSo you have a friend/ partner/ family member who is resistant to your plant-eating ways. Perhaps they wonder aloud when you will "go back to normal" and resume eating meat. Perhaps they just just can't get on board with the new ingredients and obscure vegetables you're bringing home. 

No worries. This is the recipe that will change everything. 

This baked tempeh [a packed, fermented soy product that takes on whatever flavor you add to it, much like tofu] is super simple. It has a consistency similar to skewered meat, but far better, and a marinade that will win over any plant-based skeptic.

If you're looking for a locally-sourced, organic tempeh, including soy-free and gluten-free versions, check out Barry's Tempeh of Grown in Brooklyn. I recently discovered their line at Smorgasburg and was blown away. 

Try these little cubes of deliciousness with quinoa and massaged kale, with roasted root veggies, or as a great protein kick on top of a salad. Toss in a little gomasio [sesame seeds + sea salt, blended in one shaker] and you're set!

unbelievably vegan baked tempeh
Serves 4
Miso, tamari, and garlic-marinated cubes of tempeh. Crunchy, crispy, chewy. These protein powerhouses have it all.
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Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
  1. 1 8oz package tempeh, cubed
  2. 2 tbsp soy sauce (or tamari)
  3. 2 tsbp white miso
  4. 1 tbsp tahini
  5. 1 tsp apple cider vinegar
  6. 2 cloves garlic, minced
  1. 1. Bring 2 cups of cold water to a boil in a medium pot. Add tempeh and boil, covered, for ten minutes. Remove from heat, drain and pat dry.
  2. 2. Combine all remaining ingredients in a bowl or blend in a food processor.
  3. 3. Transfer tempeh to bowl and coat in marinade. Let sit for at least 30 minutes in the fridge.
  4. 4. Preheat oven to 350F.
  5. 5. Arrange tempeh on foil-lined baking sheet and bake for 35-40 minutes, or until browned and crispy.
From The Ground Up Wellness https://www.fromthegroundupwellness.com/
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2 comments on “‘unbelievably vegan’ baked tempeh.
  1. Lisa says:

    Sounds delish. Putting it in the cue!

  2. OMG this is so good! I have made it 2-3x now, and I can’t rave enough about it. I use this baked tempeh in a Buddha bowl that I make for lunches sometimes. 5/5 definite favourite.

6 Pings/Trackbacks for "‘unbelievably vegan’ baked tempeh."
  1. […] I’d pre-made the Unbelievably Vegan Tempeh recipe and sweet potatoes (each baked for about 35 minutes at 375F earlier in the week), this whole meal […]

  2. […] or serve plain with their dip of choice on the side. Might I recommend the marinade for Unbelievably Vegan Tempeh as a […]

  3. […] My go-to recipe (great if you’re making a batch to have handy for meals through the week) is Unbelievably Vegan Tempeh. I also like to make a little stir-fried version, like the one in this skillet recipe. There are […]

  4. […] came to the rescue and everything has since been put to good use in Cauliflower Mac and Cheese, Unbelievably Vegan Tempeh with Garlicky Chard, Curried Sweet Potatoes and this stir-fry. […]

  5. […] by amyheight — No Comments ↓ I’ve been dying to mix up my tempeh routine. Unbelievably Vegan Tempeh has been our go-to for the last couple of years (and it’s seriously good), but I’ve […]

  6. […] in my experience, a tub lasts about 3 weeks because I'm always finding new things to put it in. Tempeh marinades, more tempeh, grain bowls, portobello mushrooms coated in hazelnuts, […]

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