These 15 vegan tempeh recipes are terrific meals with versatile tempeh. Looking to add more plant-based protein to your meals? Tempeh, a nutritious soy food, is a perfect ingredient for hearty vegan main dishes.
You may be wondering what to do with tempeh and how to cook it. In this post, you’ll find creative and delicious vegan tempeh recipes. If you haven’t tried it yet, don’t be scared to check it out. It’s convenient and easy to cook.
What is Tempeh?
Tempeh is made from fermented soybeans, and originates from Indonesia. You can read more about the steps in its production from this article from U.S. Soy. It has a chewy texture that may be reminiscent of chicken or beef.

You can slice it as pictured below, cube it, or crumble it. Then you’ll want to marinate it for some flavor, because by itself it’s really plain.

Soybeans are a complete protein source. Some brands of tempeh are gluten-free and others contain gluten (such as Trader Joe’s, which includes barley), so be sure to check the label if this is important to you.
Nutrition Composition of Tempeh
These are the Nutrition Facts for the brand I used for the experiment below:
- Serving size: 75 grams (one third of the block)
- Calories: 170
- Total fat: 7 grams
- Saturated fat: 1 gram
- Cholesterol: 0
- Sodium: 0
- Total carbohydrates: 10 grams
- Dietary fiber: 4 grams
- Total sugars: 2 grams
- Added sugars: 0 grams
- Protein: 17 grams
- Calcium 6% of = 60 milligrams
- Iron 6% = 1 milligram
- Potassium 8% = 376 milligrams
- (See Reference Guide: Daily Values for Nutrients)
- The ingredients are cultured organic soybeans and water.
Compared to most sources of animal protein, tempeh is lower in saturated fat, cholesterol, and sodium and contains fiber, which animal proteins don’t. Tempeh contains prebiotics, which are important to nourish the friendly bacteria that live in your colon (Source: U.S. Soy).
How to Cook Tempeh
Some recipes call for boiling or steaming tempeh before marinating it and using it in a recipe to help it absorb flavor. I have tried this, but don’t normally do so. I tried it again to see how it worked. I steamed half of it for 15 minutes:

Then I marinated the steamed and un-steamed tempeh in low-sodium soy sauce, sesame oil, garlic powder, and black pepper for 5 minutes. As you can see the steamed tempeh on the right is larger, and the un-steamed tempeh on the left is more dense.

I stir-fried them in a little olive oil and added frozen vegetables, ginger, and leftover rice.
I also tried baking each type at 400 degrees F for 15 minutes.

I could not tell the difference in flavor or texture if the tempeh had been steamed first. I think it comes down to personal preference and what you are cooking. I plan to save time and skip the steaming step and slice, cube, or crumble it and then marinate it before baking, grilling, or stir-frying it.
Pros of Tempeh Compared to Tofu
Pros of Tempeh
- Chewy texture
- Doesn’t have to be pressed before using
- Contains fiber and prebiotics
Pros of Tofu
- Costs less than tempeh (at least in my experience)
- Comes in silken and soft versions
- Lower in carbohydrates, although tempeh isn’t high with about 10 grams per serving
- Usually gluten-free
Vegan Tempeh Recipes





Pasta Recipes with Tempeh


Tempeh Stir-Fry Recipes



Salads Featuring Tempeh


Tempeh Sandwiches



More Recipes You May Enjoy
- Baby Bok Choy with Tofu Stir-Fry
- Sesame Ginger Noodles with Tofu and Vegetables
- Orange Tahini Grilled Tofu
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Which of these vegan tempeh recipes do you plan to try? Please rate this recipe and leave a comment below: