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.
Tempeh Recipes
Chipotle Hummus Sandwich with Smoky Tempeh Bacon
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!
BBQ Tempeh Sandwiches with Sweet & Spicy Slaw
Smoky, saucy BBQ tempeh sandwiches with creamy sriracha slaw! A hearty, 30-minute plant-based meal with just 10 ingredients required!
Blissed-Out Thai Salad with Peanut Tempeh
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!
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!
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Dee says
YUM!!! Thank
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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!Reply
Support @ Minimalist Baker saysAw, 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!
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